Ingredients (8 servings)
4 oz cream cheese (softened)
3 large eggs, separated
¼ cup heavy cream
3 tbsp almond flour (or coconut flour for nut-free)
¼ cup powdered erythritol (or monk fruit sweetener)
½ tsp vanilla extract
¼ tsp cream of tartar (optional, for egg whites)
Pinch of salt
Steps
Prep oven: Preheat to 325°F (160°C). Line and lightly grease an 8-inch round cake pan. Wrap outside of the pan in foil to protect from water bath leaks.
Make batter: In a bowl, melt cream cheese and heavy cream together until smooth. Stir in egg yolks, almond flour, vanilla, and half the sweetener. Mix until creamy.
Whip egg whites: In a separate bowl, beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Slowly add the rest of the sweetener and beat to stiff peaks.
Fold: Gently fold whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
Bake in water bath: Pour into prepared pan. Place pan inside a larger baking dish and fill with 1–2 inches of hot water. Bake for 45–55 minutes, until golden and set on top but slightly jiggly in the center.
Cool: Turn off oven, crack the door, and let cheesecake cool inside for 15 minutes. Then remove and cool completely before chilling in the fridge 2–3 hours.
Serve: Dust with powdered erythritol if desired and enjoy.
Tips
For extra fluffiness, don’t overmix the batter after folding in egg whites.
Serve with fresh berries or sugar-free whipped cream.
Keeps well in the fridge for 3–4 days.