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!
0 servings
1 slice
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.