My husband adores cheesecake.

When he found out there was a National Cheesecake Day — it’s today, by the way — he added it to his phone calendar as an official holiday.

He regularly requests a cheesecake for his birthday and has asked for one today to “mark the occasion.”

There are many types of cheesecake — from no-bake to extremely complicated — and I tend to fall somewhere in between when I make one.

I always make a baked version, because no-bake doesn’t hold together well without a crust.

Since Andrew and I are both gluten-free, crusts are not something that we eat.

Yes, there are gluten-free crust options, but most don’t compare to a gluten-full crust.

So, in my opinion, why bother? It’s just empty carbs anyway.

Baked cheesecakes also aren’t as much work as they may seem at first.

With just a handful of ingredients and half an hour of time, you can have a cheesecake baking in the oven.

The first thing to note is that I use a springform pan for cheesecakes, but you could use a round cake pan or a pie pan.

However, I like being able to pop the rim off the pan and have a ready-made serving platter.

You can top the cake with whatever type of fruit you’d like, or drizzle chocolate, caramel or nuts. With cheesecake, pretty much anything goes!

Sugar-free cheesecake ingredients

  • 2 cups cream cheese
  • 3/4 cup sour cream
  • 1/4 cup erythritol
  • 3 large eggs
  • 1 tsp essence of vanilla
  • 1 tsp lemon zest

Cooking directions

  1. Preheat oven to 320 degrees.
  2. In a large mixing bowl, add everything but the eggs.
  3. Add one egg and start mixing with an electric beater at a medium speed.
  4. Add the remaining eggs, one at a time, and mix well after each addition.
  5. Pour the mixture into the pan.
  6. Prepare a water bath for the oven — this is just hot water in a dish big enough for your cheesecake pan to sit in, with water around it. (It’s important to note: If you use a spring-form pan like I do, you will want to wrap the bottom in foil to keep water from leaking in.) This adds moisture to the oven, which helps to keep the cheesecake from cracking.
  7. Set the pan in the water bath and place it in the oven.
  8. Bake for 45 to 50 minutes. When the cheesecake is done, remove it from the water bath and let it cool slowly. Place it in the fridge for about an hour.
  9. Once this is complete, top it how you like and serve with a nice cup of joe. Bon appétit!