If you’ve been bored in the house already or perhaps just feel like treating yourself with a dessert then you should definitely try out the Keto Cheesecake! This cheesecake recipe has multiple variations because several people prefer eating either low carb or sugar-free cheesecakes.
These different types of Keto cheesecake aren’t difficult to make except requiring to change a few ingredients as per necessity but presently we’ve got for you the most ideal recipe for preparing creamy and smooth cheesecakes.
Before you dive right into the method of preparing the Keto Cheesecake, make a mental note to also check out the different types of crusts you could have which are stated at the end of the recipe.
Quick Stats:
- Prep Time – 15 minutes
- Cooking Time – 120 minutes
- Serving – 18 serving
Ingredients:
- Two & a half cups Almond Flour
- Six Large Eggs
- Nine ounces full fat cream cheese, room temperature
- Nine Ounces Sour Cream
- Eight tbsp melted Butter
- Three cups Powdered Sweetener
- Two tsp Cinnamon
- Two tbsp Vanilla extract
Note: Avoid using liquid sweeteners and make sure to have all ingredients at room temperature before mixing together for preparing the Keto Cheesecake.
Read More: Raindrop Cake – A Japanese Dessert
Method:
- Grab a springform pan lined with parchment paper to be greased properly but make sure that those should be ideally at least 24cm in size.
- Preheat the oven between 300-340F and let it remain stagnant for a while until you prepare the mixture.
- Get a wide and deep bowl to mix in both the almond flour and melted butter. After mixing them for a minute or two, add sweetener along with vanilla extract to be mixed again until the dough appears and feels crumb-like.
- Get the greased springform pan and pour the dough in it to be pressed to the surface of the lined parchment paper after which it should be baked for nearly ten minutes.
- Unless the mixture now appears golden, do not remove the pan but if it does, remove it and let it be cooled for another ten minutes.
- Use a bowl to whisk together powdered sweetener and the cream cheese but be careful not to go too fast as you might make a looser puree of it if you do so. Instead, at medium speed continue whisking until you add beaten eggs one by one into this mix to be again whisked at the medium speed.
- Add the vanilla extract along with the sour cream and lemon juice for it all to be properly whisked at a lower speed as mixing at greater speed will produce bubbles. (Bubbles are an absolute no-no when preparing any type of cheesecakes)
- Now let this mixture be added onto the crust that was cooled for ten minutes previously. Use a pastry spatula to gently smoothen the top of the pan and to remove any tiny bubbles before you set it for baking.
- Let the Cheesecake be baked for less than an hour or until it’s center is slightly less but still a little wobbly as a jelly which is when you should remove it from the oven.
- Before you proceed to do anything, use a knife or spatula to run it around the edges to separate it from the parchment paper and allow it to settle on the room temperature within the pan.
- Once at room temperature, refrigerate it for anywhere between one or two hours until the structural integrity of the cheesecake is well-bound within itself.
- Afterward, serve it any type of sweet sauces such as chocolate, blueberry, and so on as per your desire.
Nutritional Value:
- Calories – 371 k.cal
- Carbohydrates – 7 g
- Protein – 9 g
- Fat – 42 g
- Sodium – –
- Sugar – 3 g
Must Read: Milky Bar Cheese Cake
Alternative Crusts & Tips to Try On Keto Cheesecake
- You could replace the almond flour with flours of other nuts but you should be prepared to notice a significant change in texture based on how sticky the flour of the particular nut is by itself.
- You could have a coconut crust but it will require you to press the coconut flour at the base before pouring in the beaten mixture.
- Using parchment paper, you can directly pour the mixture to avoid having any kind of crust at all which can be useful when stacking cheesecakes.
- Replacing butter with coconut oil will present you with that dry yet moist taste of the coconut whereas using the ghee might make it softer than usual, it’s therefore ideal to stick to butter.
