I think this is a pretty well known recipe, but will post anyway just in case someone doesn't know about it.
I made this last night, and it turned out absolutely AMAZING. I'm not talking amazing for a low carb excuse of a cheesecake, I mean amazing, period. I am definitely going to make this again and again, and not just for the keto diet. This is so good that anyone will love it, whether on a diet or not.
This is a basic cheesecake recipe. It is fairly dense (and becomes more so when completely cold). We like it with a strawberry topping, especially when strawberries are in season. I haven't tried very much variation as far as fat levels in the cream cheese, but I think you can substitute, at least to an extent. When I tried just substituting low fat for one of the bricks, the batter seemed slightly looser, but I only detected a slight difference in the final product.
Ingredients:
* 680g cream cheese (room temperature)
* 4 eggs (preferably room temperature)
* 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
* 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
* 1 and 1/3 cups sugar equivalent of splenda
* 1/4 cup sour cream
Crust:
* 1 and 1/2 cups almond meal
* 3 Tablespoon melted butter
* 2 Tablespoon splenda
Preparation:
Heat oven to 190 C.
Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 200 C, or lower to 175 C if you're using a water bath (see below).
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 175 C for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 68 C, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 200 C, turn the oven down to 95 C. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 68 C, remove from oven.
Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.
Makes 10 servings.
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