Baked cheesecake

Baked cheesecake

A sugar-free version of this ultimate dessert classic.


115 g butter
35 g wheat flour
100 g Fat-reduced almond flour
3 tablespoons Sukrin
2 egg yolks

250 g cream cheese of choice
300 ml light sour cream
200 ml SukrinMelis (140 g)
4 eggs
1/2 lemon, juice and finely-grated zest

Raspberries or other berries/fruits


Mix all ingredients in a food processor and spread the dough evenly into a round cake tin (24 cm) lined with baking paper. Bake the base for 15 minutes at 200 degrees Celsius.

Mix all ingredients and pour them over the half-baked base. Decrease to 150 degrees Celsius and bake the cheesecake until the filling has stiffened (approx. 45 minutes).

Decorate with raspberries or other berries/fruit. The cake is best served lukewarm, but keeps well in the fridge and can also be served cold.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
229 7 4 20 3