Refined sugar-free, New York cheesecake

This rich, creamy cake is a real treat - packed with flavour but no refined sugars

  • place PRE 20 mins
  • place COOK 1 hr 20 mins
  • place SERVES 12
  • printicon

No need to miss out on Shavuot if you are keeping down the sugar. This delicious baked cheesecake has no refined sugar but is loaded with traditional flavours. 

  • Heat oven to 180°C (160°C fan).
  • For the base: blitz the digestives, melted butter and xylitol in a processor and spoon into an 20cm round springform cake tin (lined and sprayed with cooking oil). 
  • Push the mixture down until smooth, flat and even around the base.
  • Wrap foil around the entire outside of the tin to the top of the sides. 
  • Bake for 8 mins and then cool completely in the tin before adding the topping. Turn the oven up to 220°C (200°C fan). 
  • For the cheesecake: In a stand mixer with a paddle attachment mix the cream cheese until smooth then add the xylitol and arrowroot. Mix again until smooth. Add the cream, eggs, vanilla, zest and stevia (if using) mix again until smooth. 
  • Pour into the cake tin then bake for 10 minutes. Turn the temperature down to 110°C conventional(90°C fan) and bake for one hour. 
  • Turn off the oven and leave the cheesecake in (with the door open) until it cools completely. 
  • Refrigerate (covered) overnight before turning out.
  • Eat within 4 days.


200g refined sugar-free digestive biscuits (see: recipe here)

1 tbsp xylitol

60g unsalted butter, melted


850g full fat cream cheese

175g xylitol

3 drops stevia (omit if sweet enough)

4 large eggs and one large yolk

2 tbsp arrowroot powder

100g double cream

2 tsp vanilla extract

Zest of ½ large lemon

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