epicurious
Crustless Coconut Sugar Cheesecake
Coconut sugar, which is lower on the glycemic index than granulated sugar, gives this diabetes-friendly cheesecake a slightly nutty color and caramel flavor.
👥 16 Servings⏱️ Prep & Cook: 1h 40m🔥 Cook: 30 min👤 Keya Wingfield📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●knife
📝 Preparation Steps
1
Preheat oven to 300°. Line the bottom of springform pan with a round of parchment paper. Tightly cover outside of pan with 2 layers of aluminum foil. Prepare a kettle of boiling water (about 8 cups) for water bath.
2
In the bowl of a stand mixer fitted with a paddle attachment, whip 2 lb. cream cheese, at room temperature on medium speed until light, fluffy, and smooth, about ⏱️ 2 minutes. Add 1 cup (160 g) coconut sugar and 3 Tbsp. granulated sugar and beat, stopping and scraping down sides of bowl as needed, until sugar is dissolved and mixture is smooth, about ⏱️ 2 minutes. Sprinkle 3 Tbsp. unbleached all-purpose flour and ½ tsp. Diamond Crystal kosher salt over cream cheese mixture; beat on medium speed until well combined, about ⏱️ 1 minute.
. cream cheese, at room temperature2 lb(160 g) coconut sugar1 cup. granulated sugar3 Tbsp. unbleached all-purpose flour3 Tbsp
3
With mixer running on medium speed, add 4 large eggs, at room temperature one at a time, waiting until each egg is incorporated into batter before adding the next, and beat until completely smooth. Beat in ¾ cup whole-milk Greek yogurt, at room temperature, 1 Tbsp. vanilla extract, and ½ tsp. almond extract until just combined, about ⏱️ 30 seconds. Scrape bowl to make sure everything is evenly mixed.
(160 g) coconut sugar1 cuplarge eggs, at room temperature4. vanilla extract1 Tbsp
4
Pour cream cheese mixture into prepared pan. Place springform pan in a large roasting pan. Carefully pour enough boiling water into roasting pan to go up halfway up sides of springform pan. This will create a water bath.
5
Bake cheesecake until set and just slightly wobbly in the center, 65–⏱️ 75 minutes. Turn off oven and leave cheesecake in oven with door very slightly propped open for ⏱️ 1 hour, then transfer to the counter and let cool to room temperature before refrigerating overnight in the pan. Use a knife dipped in hot water (or unflavored dental floss!) for easier slicing; serve each slice topped with raspberries, if using.
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