Super Easy Cheesecake (with or without sugar)

Super Easy Cheesecake (with or without sugar)

From Stonesoup
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This has been my go-to baked cheesecake recipe for ages. I’ve only recently played around with a no added sugar version and am very happy with the results.

Enough for 8
200g (7oz) almond meal
100g (3.5oz) butter, melted
750g (1.5lb) cream cheese (3packets), softened
300g (10oz) sour cream (1 tub)
100g (3.5oz) granula stevia OR 175g (6oz) white sugar
4 eggs

1. Preheat your oven to 180C (350F). Line a 24cm (9in) spring form pan with baking paper and grease the sides with some of the melted butter.

2. Combine almond meal and butter then smooth into the base of the prepared tin with the back of a spoon.

3. Bake base for 10 minutes or until starting to brown.

4. Whizz cream cheese, sour cream and stevia or sugar in a food processor until smooth. Scrape down the sides.

5. Add eggs one at a time and whizz between each.

6. When the base is ready, decrease oven to 160C (300F). Pour filling on top of the base and bake for 45 minutes to 1 hour. It’s done when the top is golden brown and the cheesecake feels springy when you touch it.

7. Cool in the tin.

VARIATIONS
nut-free – replace the almond meal with cookie crumbs or just skip the base.

dairy-free – are you kidding? Actually I have seen recipes using silken tofu but haven’t ever tried it.

different nuts – feel free to replace the almonds with other nuts.

egg-free – I think you might get away by replacing the egg with an extra tub of sour cream. I haven’t tried it though so if you do please let me know how you get on!

vanilla – sometimes I add the scraped seeds of a vanilla bean to the filling.