📍 Where this dish comes from: Vienna, Austria
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Discover the history of this region →
This is the real thing — dense, tangy, and genuinely rich, built on a full four packages of cream cheese and baked slowly enough to avoid the cracked top that rushes so many home cheesecakes.
What You’ll Need
Servings: 10 servings
Calories: 310kcal
Ingredients
- 1 1/2 cups almond flour (for crust)
- 3 tbsp butter melted (for crust)
- 2 tbsp granulated sugar substitute (for crust)
- 32 oz cream cheese room temperature
- 3/4 cup granulated sugar substitute (for filling)
- 4 large eggs room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Instructions
- Preheat oven to 325°F (165°C). Mix almond flour, melted butter, and sugar substitute, and press into the bottom of a springform pan. Bake 10 minutes, then cool slightly.
- Beat cream cheese and sugar substitute together until completely smooth.
- Add eggs one at a time, beating gently after each addition, just until combined.
- Mix in sour cream, vanilla, and lemon juice.
- Pour the filling over the crust.
- Bake 50–55 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour.
- Chill at least 4 hours, ideally overnight, before slicing.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 8g | Fat: 28g | Fiber: 2g
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Health Benefits
- Cream cheese and sour cream provide a substantial amount of protein and calcium.
- Almond flour crust adds fiber not found in a traditional graham cracker base.
- A naturally low-carb take on one of the richest desserts in the Ashkenazi dairy repertoire.