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Low Carb Orange Cranberry Cheesecake
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Low-Carb Orange Cranberry Cheesecake

Bake an award-winning orange cranberry cheesecake and be proud to show it off! This easy recipe is low-carb and gluten-free, too.
Course Dessert
Keyword orange cranberry cheesecake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 14 slices
Calories 487kcal

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Springform Pan

Ingredients

Crust

  • 2 cups Almond Flour
  • 1 tsp Vanilla
  • 1/3 cup Swerve Brown Sugar Substitute
  • 8 tbsp Butter melted

Cheesecake Filling

  • 4 blocks Cream Cheese softened (32 ounces)
  • 1 cup Plain Greek Yogurt
  • 1 cup Sour Cream
  • 4 large Eggs
  • 1/4 cup Heavy Whipping Cream
  • 1 tsp Vanilla Extract
  • 1 cup Swerve Confectioner's Sugar Substitute

Topping

  • 1 1/2 cups Fresh Cranberries
  • 1/2 cup Water
  • 1/2 cup Swerve Confectioner's Sugar Substitute
  • 1/2 tsp Orange Extract
  • Zest from 1/2 Orange

Instructions

  • Preheat the oven to 350 degrees.
  • Add the crust ingredients to a mixing bowl, and whisk to combine well.
  • Press the mixture into a well greased 9 inch springform pan.
  • Bake for 20 minutes, and allow the crust to cool.
  • Blend together the cream cheese and 1 cup of Swerve in a large mixing bowl.
  • Add in the Greek yogurt, sour cream, heavy whipping cream and vanilla until smooth and creamy.
  • Beat in the eggs one at a time.
  • Spread the mixture over the cooled crust.
  • Cover lightly with tin foil, and bake at 325 for 1 hour, removing the tin foil halfway through the cook time. The cheesecake should be mostly solid with just a little jiggle left in the center.
  • Turn the oven off, and crack it slightly. Leave the cheesecake in the cracked oven for an additional hour after it has been shut off.
  • Let the cheesecake come to room temperature, and then chill for at least 4 hours.
  • Combine the cranberries, water and Swerve in a pot over medium heat on the stove.
  • Simmer the mixture until the berries begin to break open.
  • Remove from the heat and stir in the orange extract and zest.
  • Allow the mixture to cool, and then pour over the chilled cheesecake.
  • Slice to serve.

Notes

Calories: 487
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.