Lower Sugar Cheesecake
Recipes

Lower Sugar Cheesecake

Sarah

With this year I knew I wanted, nay, needed to make my own birthday cake if I wanted to stay on path for low sugar consumption. A birthday cake from the store bakery was not what I craved. I did some digging around online and cobbled a recipe together that I felt turned out pretty good. It’s just a bit sweet, and has a dominant tartness (which I like). I would have to think though that if you are used to full sugar treats, this may not be what you want. But if you are a lower sugar consumer, this is going to make you so happy as a treat.

There is sugar in the crust, due to being made of graham cracker crumbs. However, unlike most cheesecakes, I don’t add additional sugar to the crust (yes, this is normal to add sugar to crushed cookies….).

Special tool is a 9″ springform pan.

Lower Sugar Cheesecake

Ingredients:

Crust –

  • 1½ cups graham cracker crumbs*
  • ¼ cup unsalted butter

Filling –

  • 2 8-ounce bricks full fat cream cheese
  • 2 large eggs
  • 5 Tbsp raw honey
  • 2 tsp pure vanilla extract
  • 2 tsp lemon juice

Topping –

Directions:

Let the cream cheese and eggs come to room temperature, at least an hour, on the counter.

Preheat oven to 350°. Put springform pan together, lightly mist with cooking spray.

Melt butter and mix with graham cracker crumbs. Dump into springform pan, flatten into a crust, packing down with a measuring cup or empty glass. Set aside.

Beat cream cheese, honey, vanilla and lemon juice together in a stand mixer till smooth (used balloon whisk attachment). Add in eggs, beat smooth.

Spread over crust, smoothing out.

Place in oven, bake for 30 minutes.

While cheesecake is baking, mix the yogurt, honey, and vanilla in a bowl, set aside.

Take cheesecake out, let rest for 10 minutes on rack.

Spread the yogurt topping on the cheesecake, smoothing out.

Return to the oven and bake for 20 to 30 minutes. Mine needed 30 minutes, and the topping should look somewhat set. It will firm up once cooled.

Let rest on a cooling rack for 30 minutes, then put in refrigerator to chill for a couple of hours before serving.

_ Served with low sugar strawberry jam on top!

*I bought ready to use graham cracker crumbs. You can make your own in a food processor, and yes, gluten-free crackers can be used instead to make the cheesecake gluten-free.

~Sarah