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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Boston Cream Cheesecake Recipe

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This recipe for Boston Cream Cheesecake is from Keto Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Layer:
1 cup almond flour
1/3 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar replacement (I used Swerve)
2 eggs
1 teaspoon vanilla
3/4 cup almond or coconut milk

Cheesecake Layer:
3 (8 ounce packages) cream cheese, softened
3/4 cup sugar replacement (I used Swerve)
1 teaspoon vanilla
3 eggs
1 cup sour cream

Chocolate Layer:
6 tablespoons heavy cream
3 ounces low carb dark chocolate (I used 1 3oz Lily's bar)
1 tablespoon butter
Directions:
Directions:
1. Cake Layer

2. Preheat oven to 350°

3. Grease a 9 or 10 inch springform pan, set aside.

4. Sift together flour, baking powder and salt.

5. In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.

6. Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.

7. Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.

8. Cheesecake Layer

9. Lower oven temperature to 325ºF

10. In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.

11. Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.

12. Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.

13. Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)

14. Chocolate layer

15. When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.

16. Chill for 15 minutes and then spread over top of cake.

17. Chill until ready to serve.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Nutrition per serving: 347 calories, 32.5g fat, 286mg sodium, 7.8g carb, 3.7g fiber, 2.2g net carbs, 8g protein, 23.2g erythritol

 

 

 

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