Ah, cheesecake—my sweet, creamy nemesis. There was a time when I thought going keto meant saying goodbye to my beloved dessert, but then I stumbled upon this ultra thick, sugar-free masterpiece. It’s like a rich, velvety dream that somehow defies logic and reason, a testament to culinary innovation in an era that also brought us AI chatbots and electric cars.
Steps
- Preheat your oven and prepare the crust by combining almond flour, butter, and sweetener until crumbly. Press this mixture into the base of a springform pan and bake until golden.
- In a mixing bowl, blend cream cheese until smooth, then add sweetener and vanilla extract. Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cream cheese mixture over the baked crust and smooth the top with a spatula. Bake until the cheesecake is set but still slightly jiggly in the center.
- Allow the cheesecake to cool at room temperature before refrigerating for a few hours or overnight. This will help it firm up properly.
- Before serving, run a knife around the edge of the cheesecake to release it from the pan. Slice and enjoy your sugar-free, low-carb cheesecake.
Ingredients
- 16 ounces cream cheese, softened
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon lemon zest
- 1/4 cup almond flour
- 1/4 cup unsalted butter, melted
FAQ
- Can I make this cheesecake ahead of time?
- Yes, you can prepare the keto cheesecake in advance. It’s a great option for planning, as it needs time to chill and set in the refrigerator, which can be done overnight.
- Is this cheesecake suitable for a low-carb diet?
- Absolutely, this cheesecake is designed to be low in carbohydrates, making it a perfect dessert choice for those following a keto or low-carb diet.
- What sweeteners can I use in this recipe?
- You can use sugar-free sweeteners like erythritol or monk fruit, which are both keto-friendly and work well in this cheesecake recipe.
- How should I store leftover cheesecake?
- Leftover cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh for several days, allowing you to enjoy it over time.
- Can I freeze the cheesecake?
- Yes, this cheesecake can be frozen. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn, and it can be stored in the freezer for a couple of months.
Tips
- Ensure all ingredients are at room temperature before you start. This helps to achieve a smooth and creamy cheesecake batter.
- Use a water bath while baking to prevent cracks in your cheesecake. Simply place the cheesecake pan in a larger pan filled with a bit of water.
- Allow the cheesecake to cool gradually. Leave it in the oven with the door slightly open after baking to avoid sudden temperature changes that might cause cracking.
- For best results, refrigerate the cheesecake overnight. This helps it to fully set and enhances the flavor and texture.
Equipment
- Springform Pan – Essential for baking cheesecakes due to its removable sides.
- Electric Mixer or Stand Mixer – Useful for thoroughly mixing cream cheese and other ingredients.
- Food Processor – Helpful for making the crust if it involves processing nuts or other ingredients.
- Parchment Paper – Often used to line the pan for easy removal of the cheesecake.
- Cooling Rack – Important for properly cooling the cheesecake after baking.
