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Category: |
Category: |
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For the crust |
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Ingredients: |
Ingredients: 1 1/2 c almond flour
1/4 c powdered sweetener (see note below)
1 t. cinnamon or cinnamon/nutmeg mix
6 T melted butter
note: I used erythritol, monk fruit and stevia blend granulated sweetener. 2 T would have been enough. Or mix in some honey or other sweetener instead
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Directions: |
Directions:Mix crust dry ingredients. Mix in butter. Press into pan and up edges.
Original recipe called for a 10 inch round 4 inch deep spring form pan. I used a 17 x 4 inch 1 inch deep fluted pan with a false bottom. The crust ingredients are for the 10 inch pan, we made the full recipe and used it in the smaller pan.
Refrigerate 20 minutes while making the filling. |
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Filling This is 1/3 of the original recipe. |
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Ingredients: |
Ingredients: Have all ingredients at room temperature:
2 packages 8 oz full fat cream cheese
1/2 c powder sweetener
2 large eggs
3 oz sour cream
zest of 1 lemon
2 t vanilla extract
Note: I used erythritol, monk fruit and stevia blend. The amount here is less than the original recipe called for but I still got the aftertaste of the sweeteners. I plan to adjust this next time I make it.
Original recipe called for 3x the ingredients here. Lemon peel was my addition.
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Directions: |
Directions:Preheat oven to 325. Adjust rack to middle of the oven.
In a large bowl beat the cream cheese until light and fluffy. Add the sweetener a little at a time and beat with hand mixer after each addition. Add eggs one at a time beating after each. Add the rest of the ingredients with much beating.
Pour the filling into the refrigerated crust. Even out the top. Bake until top is no longer glossy and the center is still jiggly (For the pan I used, 17x 4, start checking at 15 minutes) For a 10 inch pan 50 minutes are suggested.
Turn off oven and crack the door. let sit in oven for 30 minutes. This is to help the recipe not crack. Take from oven and sit on the counter for 1 hour.
Cover with plastic wrap and refrigerate for at least 8 hours. (less for the small version I made)
Remove pan sides, decorate the top and serve. This made 8 slices in the small pan.
We decorated with whipped cream and raspberries.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 Hour |
Personal
Notes: |
Personal
Notes: We are searching for a keto cheesecake without the aftertaste of artificial sweeteners. I didn't taste the sweetener blend we used in this recipe. The lemon helps I think. It didn't raise my blood sugar a lot but it did have an after-taste. This was really close to what we want. I hope to play with this recipe a bit more. If you make it let me know what you did and what you think.
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This recipe for "The Best Keto Cheesecake" by Jennifer Banz is from