The Best Keto Cheesecake Recipe - No Water Bath!

• 份量: 12 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 10 minutes

食材

1 1/2 Cups almond flour (see my favorite on Amazon)

1/4 Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)

1 teaspoon Cinnamon

6 Tablespoons Butter, melted

48 ounces full fat cream cheese, (room temperature)

2 Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)

5 Large Eggs (room temperature)

8 Ounces Sour Cream (room temperature)

1 Tablespoon Vanilla extract

步驟

Pre-heat the oven to 325F (160C). Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.

Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.

Add in the room temperature eggs one at a time and beat until well incorporated.

Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.

Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.

Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.

Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

營養

• 每份大小: 1 slice
• 卡路里: 600 kcal
• 總脂肪: 54 g
• 飽和脂肪: 31 g
• 總碳水化合物: 7 g
• 膳食纖維: 2 g
• 蛋白質: 14 g