LOW CARB & KETO CREAMY CHEESECAKE Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For the Nut crust:
1 cup macadamia nuts
1 cup pecans
1 cup shredded coconut
1/3 cup brown erythritol (sugar)
7 Tbsp butter, melted
For the Cheesecake Filling:
6 egg yolks
16 oz cream cheese (room temp)
1 cup monkfruit & Erythritol sweetener ( or sweetener of choice)
3 Tbsp fresh lemon juice
2 tsp vanilla extract
1/4 tsp. salt
3 cups sour cream (18% fat (full fat))
For top Garnish:
whipped cream
raspberries, strawberries or other berries of choice
|
|
Directions: |
Directions:Make the nut crust:
1. Prepare the springform pan: grease the bottom and sides with butter. Wrap the outside of the springform with several layers of heavy duty aluminum foil (this is to prevent water leaking in under the water bath, so I usually use 3-4 layers)
2. Put the nuts, coconut and brown erythritol in the food processor and pulse until the nuts are quite finely ground but not to a flour.
3. Add the melted butter and pulse until combined.
4. Pat into the pie pan or springform filling the bottom and a bit up the sides. Use a glass to flatten and pack the crust so there are no holes.
5. Chill in fridge until the filling is ready.
Make the filling:
1.Beat the cream cheese and sweetener together in your stand mixer with the whisk attachment until very smooth on medium speed. Scrape the bowl in the process to make sure all is incorporated.
2. Beat the egg yolks in and then the vanilla, lemon juice and salt. Scrape again and beat until everything is smooth and creamy. Add the sour cream and beat until just blended.
3. Pour the filling into the springform over the crust. Place the springform in the cake pan or roasting pan. Place in the middle of the oven(that should be still at 350º. Using pitcher or a measuring cup, carefully pour water into the bottom pan and surround the springform with 1 inch of water.
4. Bake for 45 mins. Turn off the oven without opening the oven door and let the cake cool down in the oven for 1 hour. Take the cake out and cool on a rack until it is at room temperature. Here the cake will still be a bit jiggly in the center, but don't worry! Cover with plastic wrap and refrigerate at least 6 hours or overnight.
5. Garnish with fresh berries and whipped cream. Enjoy! |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for LOW CARB & KETO CREAMY CHEESECAKE is from