Low Carb Cheesecake with the Thermomix® is no compromise for us, but a deliberate construction. We replace wheat flour with almond flour and sugar with xylitol, without the cake tasting dry or artificial. The trick lies in the fat balance: 60 g butter in the base, 450 g cream cheese plus 100 g soured cream plus 120 g whipping cream in the filling. That is over 730 g of fat against 180 g of sweetener. This ratio keeps the cake moist and carries the classic cheesecake flavour, even without the starch from regular flour.
We bake this cake regularly whenever low carb eating meets a craving for cake. The base is a pressed crust of almond flour and butter, the filling a cream cheese mixture with whipped eggs. The Thermomix® whips the eggs with the butterfly whisk in 3 minutes at speed 4 to an even, airy foam, without needing a second appliance. That saves time and washing up.
Low Carb Cheesecake with the Thermomix®
Ingredients 0 / 11 ✓
- 60 g butter + a little extra for the tin
- 80 g almond flour
- 180 g xylitol
- 1 pinch salt
- 3 eggs
- 450 g cream cheese
- 100 g soured cream
- 120 g whipping cream
- 1 lemon
- 1 tsp vanilla paste
- 150 g raspberries
Instructions 0 / 11
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1
Melt the butter.
Cut the butter into pieces, add to the mixing bowl and melt for 4 minutes / 60°C / speed 2.
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2
Stir in the flour.
Add 70 g almond flour, 50 g xylitol and salt and combine for 30 seconds / speed 5.
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3
Grease the tin.
Line the base of the springform tin with baking paper and grease the sides.
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4
Chill the base.
Spread the dough evenly in the springform tin and refrigerate for 30 minutes.
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5
Bake the base.
Preheat the oven to 200°C top/bottom heat.
Bake the base on the middle rack for 8 minutes and leave to cool.
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6
Whip the eggs.
Meanwhile, insert the butterfly whisk. Add the eggs and the remaining xylitol to the mixing bowl and whip for 3 minutes / speed 4 until foamy.
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7
Mix the cream cheese filling.
Add the cream cheese, soured cream, whipping cream, lemon juice, vanilla paste and remaining almond flour and mix for 15 seconds / speed 4.
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8
Fill and bake.
Pour the filling into the tin, leave to rest for 15 minutes and then bake on the middle rack for 10 minutes.
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9
Finish baking.
Reduce the temperature to 130°C and bake for 1 hour. Turn off the oven and leave the cake to cool inside.
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10
Refrigerate the cake.
Cover the tin well and place in the fridge overnight.
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11
Serve.
Serve the cheesecake garnished with raspberries.
Tip: You can also mix berries into the cheesecake batter and bake them in.
Video
Nutrition per serving
Why almond flour holds the base together
Almond flour has no gluten structure. It binds moisture differently from wheat flour: through fat rather than protein. That is why the base needs 60 g of butter for just 70 g of almond flour. Without enough butter the base would crumble apart, and with too much it becomes greasy. The 30 minutes in the fridge before baking are essential so the butter sets again and the dough does not spread during baking.
Xylitol as a sugar substitute: what works
Xylitol (birch sugar) is about as sweet as regular sugar but has 40% fewer calories and a low glycaemic index. In the cheesecake, xylitol dissolves completely when whipped with the eggs. Worth knowing: xylitol creates a slight cooling sensation on the tongue. This is not a fault but a physical property. Some find it pleasantly refreshing, others find it off-putting. If that is not to your taste, you can use erythritol, which cools more strongly, or switch to a stevia and xylitol blend.
Xylitol does not caramelise like regular sugar. The base will therefore not brown the way a classic shortcrust pastry would, but stays pale. It looks different but makes no difference to the flavour.
Two-stage baking prevents cracks
The cheesecake is first baked at 200°C for 10 minutes, then finished at 130°C for 1 hour. This temperature reduction is not optional. At a constant 200°C the egg white sets too quickly, the surface cracks and the cake turns dry. At 130°C the filling sets slowly and evenly. The cake then cools in the switched-off oven so the temperature does not drop abruptly. A sudden drop in temperature causes the surface to sink.
Leave to set overnight
The cheesecake needs at least 6 hours in the fridge, preferably overnight. Fresh from the oven the texture is still soft and the flavours have not come together. Once cold, the filling sets firm and sliceable, and the flavours of cream cheese, lemon and vanilla merge into the typical cheesecake profile. Without this chilling time the cake tastes flat.
Raspberries as an acidic contrast
We garnish the cheesecake with fresh raspberries. The acidity of the berries cuts through the richness of the cream cheese filling and brings out the lemon flavour. Without berries the cake tastes rounder but also flatter. Frozen raspberries work too, but should be thawed and drained before serving, otherwise the juice waters down the surface.
You can also mix the berries into the batter and bake them in, as the recipe card suggests. That gives a different texture: the berries release juice, making the cake moister but also softer. We prefer the berries as a topping because the texture stays firmer that way.
Keeps for 4 days in the fridge
Goes well with: Raspberry sauce.
The cheesecake keeps covered in the fridge for 4 days. Not longer, as the cream cheese begins to turn sour after that. Freezing works: slice the cake into portions, wrap each piece in cling film and freeze individually. To defrost, place in the fridge overnight. The texture becomes slightly softer, but the flavour stays the same.
More low carb recipes: Low Carb Bread with the Thermomix®, Low Carb Pizza, Low Carb Pancakes.
