Keto Cheesecake

Cheesecakes are what I do, and making them keto has been fun to say the least. While I already posted my fan favorite chocolate raspberry cheesecake recipe, I hadn’t yet posted just a plain classic cheesecake recipe yet, and that just seems a little backwards. So, without further ado, a plain keto cheesecake recipe.

First things first, when making any cheesecake, all of the ingredients need to be at room temperature. This is very important. Secondly, there are several rules of thought on how to prevent a cheesecake from cracking, the method I use is to wrap the spring form pan around the bottom and up the sides to the rim in heavy duty foil at least double layered, more if you think it is needed to be water tight. Set your pan into an oven safe dish, or rimmed cookie sheet. Add water to the outside dish, not the cheesecake (at least an inch, but no higher than just less than half the height of the spring form pan). Bake the cheesecake in this water bath. This method is still not perfect and you may get cracks, especially if you cool the cake too quickly out of the oven. Third, and finally before we begin, this cheesecake will have a very thin crispy candy layer to it– this is the result of using erythritol (swerve) as the sweetener, which crystallizes like paper-thin rock-candy inside the cheesecake as it cools.

Get your oven preheating to 350 °F! We’ll be starting with the crust, so get a medium mixing bowl and a fork. Add one and a half cups of almond flour, four tablespoons brown swerve, a half a teaspoon of ground cinnamon, and quarter teaspoon of salt to the bowl and mix it all with a fork until blended. Now melt six tablespoons of ghee (or unsalted butter) and pour this into the almond flour mixture. Mix with a fork until crumbs form, and then press this mixture into the bottom of a greased 9 inch spring form pan. Be sure to grease only the bottom, not the sides. And finally bake at 350°F for ten minutes, then set aside to cool.

While the crust is in the oven you can begin the batter, don’t forget that all of your ingredients need to be at room temperature. In a stand mixer bowl (a large mixing bowl with an electric hand mixer will work just as well), add 32 oz softened cream cheese (that’s four of the standard eight ounce packages) and mix with a whisk attachment just until smooth. Then add one and a half cups of erythritol (we use swerve), and mix until blended.

Next you’ll add four room temperature eggs, you will add them one at a time, mixing between each. Once the eggs are incorporated into the batter, add a quarter cup of heavy whipping cream, one tablespoon of sour cream, and two teaspoons of vanilla extract, mix until blended.

Finally, add one tablespoon of coconut flour by sprinkling it thinly over the batter, and then thoroughly mixing it in. At this point you will want to scrape the sides and the bottom of the bowl to get any thicker batter that hasn’t been incorporated, and then thoroughly mix one last time.

Now pour that delicious cheesecake batter into your 9 inch springform pan, directly on top of the crust. Bake at 350 for one hour. Bake times may vary, so keep an eye on your cheesecake. When it is done the outside will be a rich golden color and the center will be just set.

As slowly as you can bring your cheesecake to room temperature is best to avoid cracking. Let completely cool to room temp, at least an hour before covering and moving to the fridge for at least six hours. After chilling for six hours your cheesecake should be ready to come out of the springform pan (run a very then blade along the inside to separate the cheesecake from the pan sides before releasing the spring latch or your cake will likely split apart).

I highly recommend refrigerating for at least two full days from baking to get the best flavor and texture. A cheesecake that hasn’t fully set may have an unpleasant custard-like flavor. The longer it is allowed to chill, the better it will be up to about five days.

Now, enjoy!!! Yes, real cheesecakes can seem like a lot of work followed by an unfair amount of waiting, but the result is so worth it! Add flavors, add toppings, make it your own.


A Classic Keto Cheesecake

  • Servings: 16
  • Difficulty: moderate
  • Print

This is the only cheesecake recipe you will ever need, just add flavorings or toppings to personalize it for any occasion.

Crust ingredients

  • 1 1/2 Cup Almond Flour
  • 6 Tbsp Ghee, melted (can use butter)
  • 4 Tbsp Brown Swerve
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt


Batter Ingredients

  • 4 8 oz. cream cheese bricks (32 oz) (Softened)
  • 1/4 Cup Heavy Whipping Cream (room temperature)
  • 1 Tbsp Sour Cream (room temperature)/li>
  • 1 1/2 Cups Erythritol (Swerve Granulated)
  • 4 (Large) Eggs (room temperature)
  • 2 tsp Pure Vanilla Extract
  • 1 Tbsp Coconut Flour

Crust Instructions

  1. Preheat oven to 350° F
  2. Combine the Almond Flour, salt, cinnamon, and Brown Swerve in a medium bowl.
  3. Mix with a fork until smooth.
  4. Add in the melted ghee (or butter) and mix with a fork until small crumbs form.
  5. Press the crust into bottom of greased 9 inch spring form pan (be sure to only apply grease/oil to bottom of the pan, not the sides).
  6. Bake at 350 ° F for 10 minutes.

Cheesecake Instructions

  1. Preheat Oven to 350° F.
  2. In a large mixing bowl, using either a stand mixer or hand mixer: Mix the cream cheese until smooth. Careful to not over mix.
  3. Add the erythritol and mix just until blended.
  4. Add the eggs, 1 at a time, thoroughly blending between each.
  5. While mixing on low speed add the sour cream, heavy cream, and vanilla extracts. Mix just until smooth.
  6. Add the coconut flour, slowly sprinkling in while mixing on a low speed,
  7. Scrape sides and bottom of bowl and then mix further to get even consistency.
  8. Pour batter over crust in spring form pan (do not grease the sides).
  9. Bake in oven at 350 ° F for 60 minutes or until center is just set.
  10. Remove from oven and let cool to room temp, at least an hour.
  11. Cover and refrigerate for at least 6 hours.
  12. After chilling, carefully remove spring form pan from the cheesecake, you may have to aid the separation by running a thin blade along the inside edge.
  13. Use a cake spatula to move the cheesecake onto a cake circle, or dish of your choosing.
  14. At this stage you can add topping or decorate the cheesecake if desired (I find it’s best to wait to add toppings until immediately before serving).
  15. Cover and return to fridge to finish setting. For the best set, refrigerate for at least a total of two days from baking.

Notes


1. All ingredients must be at room temperature. This is very important when making any cheesecake. And almost room temp won’t do you any favors.
2. While blending the batter, it is important to keep scraping the sides and bottom to keep it blending evenly throughout.
3. To get a smoother, and very well emulsified batter, then give it a few pulses in a food processor before pouring onto the crust.
4. There are many different opinions on how to keep a cheesecake from cracking, I like to use the water-bath method, but no method is perfect, expect that cracking might occur, and be prepared to add topping if need be. Using one less egg in the recipe will also reduce the risk of cracking, but will also take away from the smooth and rich texture.
5. The longer this cheesecake sits in the fridge for up to five days after baking, the better it will taste.

Nutritional Facts

Servings16
Serving size1 slice (1/16th)
Calories337
Fat29 g
Protein7 g
Total Carbs5 g
Net Carbs3 g
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