Cheesecake is one of my favorite desserts, and I often get requests for versions that are a bit more health-conscious. This recipe has everything you’d want from a standard cheesecake: the creamy texture, the unmistakable flavor, and a rich mouthfeel. Coconut sugar, which is lower on the glycemic index than standard granulated sugar, gives this cheesecake a slightly nutty color and caramel flavor. This is the ideal make-ahead dessert for a special occasion; it needs to chill overnight in the fridge before serving.
This recipe has been selected as type 2 diabetes–friendly by Vandana Sheth, RDN, CDCES, FAND; talk to your care provider about whether it’s right for you.
Recipe information
Total Time
1 hour 40 minutes, plus cooling and overnight rest time
Yield
16 servings
Ingredients
2
1
3
3
½
4
¾
1
½
2
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.