Who doesn’t like cheesecake- its sweet, delicious, lushes, and one of my family’s favorite desserts.
We had it once a week. It was a family tradition, I think, just like when we make sushi on Friday or grab a pizza on Saturday.
However, when we all switch to a low-carb, sugar-free lifestyle, buying cheesecake was not an option because nobody is selling around here sugar-free version.
With that being said, a few weeks ago, I decided to make my own. We were all craving it! It was not even funny.
I tried a few different recipes, and finally, on my third try, we got a winner. I thought it was a perfect balance of sweet and creamy. We all loved it so much. Even if you are not implementing a low carb or sugar-free lifestyle you can totally make this recipe.
It is super easy! Let me just tell you, if I can make this in my air fryer without any cake-making skill, you can, without a doubt, make it too. I feel like you cab totally make this at night, refrigerate and have it the next day for lunch. Now, let’s dive in and make this yummy recipe.
Now, if you decide to make my Low Carb Cheesecake recipe, please share it with me on Instagram, and do not forget to tag me @sandraseasycooking. I would love to see it and with your permission share it!
Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.
Meanwhile, mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.
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