After trying a couple of keto cheesecake recipes on the internet (and some from my cookbooks), this one is the winner! There were MANY modifications until I was happy with the result. This cheesecake tastes silky, creamy and sinful, yet it's guilt-free! Each slice is right at 5 net carbs! (Sugar alcohols are 3 grams.)
Total prep, cook, rest and fridge time is about 10-11 hours.
Adjust rack to the middle of the oven and preheat your oven to 325F.
Either in a bowl or in the springform pan (one less thing to clean) add your crust ingredients and mix. Using your fingers, press down evenly on the bottom and halfway up the sides. Refrigerate for 20 minutes.
In a large mixing bowl, beat the cream cheese until smooth. Add the sweetener about a cup at a time and mix well. Add the eggs one at a time. Do not overbeat but do make sure it's well incorporated. Your mixture will like smooth, silky and shiny. Finally, add the sour cream and vanilla and mix just until combined but do not overmix.
Pour the butter over the crust and place in your preheated oven for about 50 minutes or until the cake is slightly jiggly in the middle but no longer glossy. Crack the door and turn off the oven. Leave in the oven for 30 minutes, then remove and place on the counter. With a small sharp nice, run a knife between the cake and the pan to avoid the cheesecake from sticking. Let rest for an hour before covering loosely and placing in the fridge overnight or at least 6-8 hours.
Remove the springform pan and slice into 16 portions. Add toppings if you wish, either before or after cutting, and serve!
Notes
- Freeze: Cheesecake freezes amazingly well! Set out a couple of squares of cling wrap or my personal favorite, Press'n Seal. Cut your cake into 16 pieces and place one slice on each square. Seal but not too tightly and carefully place all slices in the freezer. Once the cheesecake has hardened, place all in one large Ziplock bag. Take a slice out the night before to defrost in your fridge.
- Slicing: (For nice-looking slices with clean edges) Place a tall cup with hot tap water deep enough to cover the blade of your knife. Quickly dry the knife with a napkin and cut one way through. Clean cheesecake excess from the knife, place back in the hot water, and dry again on a clean napkin. Continue until you're done. There's a lot of paper waste so this is optional of course!
- Crust Options: My mother is allergic to almonds making keto baking a little complicated. I'm constantly subbing almond flour for other ingredients. You can successfully swap the almond flour with sesame seed flour or sub with finely ground pecans at a 1:1 ratio. If you want a chocolate crust, add 1/4 cup of cocoa powder to your crust mixture and decrease your nut/seed flour by 1/4 cup.
Ingredients
Directions
Adjust rack to the middle of the oven and preheat your oven to 325F.
Either in a bowl or in the springform pan (one less thing to clean) add your crust ingredients and mix. Using your fingers, press down evenly on the bottom and halfway up the sides. Refrigerate for 20 minutes.
In a large mixing bowl, beat the cream cheese until smooth. Add the sweetener about a cup at a time and mix well. Add the eggs one at a time. Do not overbeat but do make sure it's well incorporated. Your mixture will like smooth, silky and shiny. Finally, add the sour cream and vanilla and mix just until combined but do not overmix.
Pour the butter over the crust and place in your preheated oven for about 50 minutes or until the cake is slightly jiggly in the middle but no longer glossy. Crack the door and turn off the oven. Leave in the oven for 30 minutes, then remove and place on the counter. With a small sharp nice, run a knife between the cake and the pan to avoid the cheesecake from sticking. Let rest for an hour before covering loosely and placing in the fridge overnight or at least 6-8 hours.
Remove the springform pan and slice into 16 portions. Add toppings if you wish, either before or after cutting, and serve!