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Keto Cheesecake Recipe

Keto Cheesecake Recipe

Keto cheesecake is a delicious, low-carb dessert that satisfies sweet cravings while keeping you in ketosis. This creamy and rich cheesecake features a crust made from almond or coconut flour and a filling of softened cream cheese, sweetener, eggs, heavy cream, and vanilla extract. Optional ingredients like cocoa powder, berries, or nut butter can be added for extra flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American, European
Servings 8 People
Calories 500 kcal

Equipment

  • Springform Pan Essential for easy removal of the cheesecake without damaging it.
  • Mixing bowls For combining crust and filling ingredients.
  • Electric Mixer To thoroughly blend the cream cheese and other filling ingredients until smooth.
  • Measuring cups and spoons For accurately measuring ingredients.
  • Spatula For scraping down the sides of the bowl and ensuring all ingredients are well mixed.
  • Oven For baking the crust and the cheesecake.
  • Baking sheet To place under the springform pan for stability and to catch any drips.
  • Aluminum Foil To wrap around the springform pan if using a water bath, preventing water from seeping in.
  • Roasting Pan If using a water bath method, to hold the springform pan and water.
  • Cooling Rack For cooling the cheesecake at room temperature before refrigerating.
  • Knife For slicing and serving the cheesecake.

Ingredients
  

For the Crust:

  • 1 ½ Cups Almond Flour
  • ¼ Cup Melted butter
  • ¼ Cup Granulated erythritol or your preferred keto sweetener
  • 1 Teaspoon Vanilla Extract

For the Filling:

  • 24 Ounces (3 packages) cream cheese, softened
  • 1 Cup Granulated Erythritol or your preferred keto sweetener
  • 3 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Heavy Cream
  • 1 Teaspoon Lemon juice (optional, for a slight tang)

Optional Toppings:

  • Fresh berries (strawberries, blueberries, raspberries)
  • Sugar-free chocolate ganache
  • Whipped cream (sugar-free)

Instructions
 

  • Preparing the Crust
  • Combine almond flour, melted butter, sweetener, and vanilla extract.
  • Press the mixture into the bottom of a greased springform pan.
  • Bake the crust until lightly golden or chill it in the refrigerator.
  • Making the Filling
  • Soften cream cheese until smooth.
  • Mix in sweetener until well combined.
  • Add eggs one at a time, mixing after each addition.
  • Incorporate heavy cream and vanilla extract into the filling mixture.
  • Baking the Cheesecake
  • Pour the filling over the prepared crust.
  • Prepare a water bath by placing the springform pan in a larger pan with hot water.
  • Bake at a specified temperature for a set amount of time.
  • Check for doneness by gently shaking the pan to see if the center is set.
  • Cooling and Setting
  • Cool the cheesecake at room temperature for a while.
  • Refrigerate the cheesecake for several hours or overnight to allow it to set completely before serving.

Notes

  1. Room Temperature Ingredients: Ensure that cream cheese and eggs are at room temperature before starting to ensure a smooth and well-incorporated filling.
  2. Softening Cream Cheese: Soften cream cheese by leaving it out at room temperature for about 30 minutes or using a microwave at low power in short intervals, stirring in between.
  3. Avoid Over-Mixing: Mix the cheesecake filling just until smooth and creamy. Over-mixing can incorporate too much air, leading to cracks during baking.
  4. Water Bath Method: Using a water bath (placing the springform pan in a larger pan with hot water) helps regulate the temperature and prevent cracks on the surface of the cheesecake.
  5. Cooling and Setting: Allow the cheesecake to cool at room temperature for at least an hour before refrigerating. Refrigerate for several hours or overnight to allow it to set properly.
  6. Serving Temperature: For best taste and texture, serve the cheesecake chilled but let it sit at room temperature for a few minutes before serving to slightly soften.
  7. Storage: Store leftovers in the refrigerator for up to 4-5 days. You can also freeze individual slices for longer storage.
  8. Variations: Get creative with flavors and toppings. Try adding cocoa powder for a chocolate version or swirling in berry puree for a fruity twist. Experiment with different low-carb toppings like sugar-free chocolate ganache or whipped cream.
  9. Nutritional Information: Keep track of the nutritional content based on the specific ingredients used, especially if you're following a strict ketogenic diet.
  10. Sharing and Feedback: Share your keto cheesecake creations with others and encourage feedback. Adjust the recipe to your preferences and enjoy the process of baking a delicious and keto-friendly dessert.
 
Keyword Keto Cheesecake