Try this Keto cheesecake recipe
- Carbohydrate 12.4992 g
- Cholesterol 0 mg
- Fat 0.672 g
- Fiber 5.82399978637695 g
- Protein 6.0928 g
- Saturated Fat 0.0896 g
- Serving Size 1 1 (448g)
- Sodium 125.44 mg
- Sugar 6.67520021362305 g
- Trans Fat 0.18816 g
- Calories 67 calories
Step-by-step
- Pre-heat oven to 325F. 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 a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used). Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
- 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 and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
Dense, pale, and structurally rigid at the perimeter yet yielding to a subtle kinetic tremor at the core, a properly baked cheesecake relies entirely on residual heat for final setting. Achieving this exact threshold without the benefit of starches or high-carbohydrate binders requires careful observation of the baking surface. Modern low-carb formulations trade traditional wheat flour or cornstarch for alternatives like coconut flour, meaning the batter lacks standard gelling agents and depends on egg proteins for structure.
Standard dairy desserts descended from ancient Greek cheese tarts served during the Olympic games, evolving through European medieval kitchens into the smooth, pan-baked styles recognized today. Without a digital thermometer, determining doneness in these custard-based desserts requires watching for specific physical transitions. At the fifty-minute mark in a 325-degree oven, the glossy sheen across the top must vanish entirely, replaced by a matte finish while the center two inches retains a slight wobble. Turning off the heat source and cracking the oven door for thirty minutes allows the internal temperature to drop gradually, preventing surface cracking caused by thermal shock.
Chilling the dessert for at least eight hours solidifies the fat emulsion within the cream cheese and labneh base, yielding clean slices.
