The Most Wanted Recipe on the Internet: Keto Cheesecake in Just 6 Steps!

The Most Wanted Recipe on the Internet: Keto Cheesecake in Just 6 Steps!

Being keto does not mean skipping dessert. Quite the opposite. Since we tend to turn to cream cheese for our fat bombs, creating a classic cheesecake recipe was just a perfect opportunity!

This version of a keto cheesecake is creamy, rich, and tangy, just like the cheesecakes you know. You don't have to stray too far from the classic recipe. With just a few simple changes you will be transported to keto heaven. Just follow these simple tips and you'll be on your way to cheesecake bliss! This keto, gluten-free crust is buttery and crumbly, just like the graham cracker version. The taste of a well-made cheesecake is truly wonderful, its cream cheese flavor and its smooth and creamy texture are delicious, unique, and exquisite. Adding a topping can improve it 100%, you can add whatever you want, be it something fruity or a little more crunchy like walnuts.

Photo by Crunchy Creamy Sweet

INGREDIENTS

Almond Flour Cheesecake Crust

Keto Cheesecake Filling

Photo by Wholesome Yum

INSTRUCTIONS

  1. Preheat the oven to 350ºF. Grease a 9 in (23 cm) springform pan.
  2. Make cheesecake crust: stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool for at least 10 minutes.
  3. Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. 
  4. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
  5. Bake for about 45-55 minutes, until the center, is almost set, but still jiggly.
  6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge. Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours, until completely set. (Do not try to remove the cake from the pan before chilling.)

Constanza De Sousa

Copywriter, creative editor and content creator+ info

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