The BEST Keto/Ketovore Cheesecake EVER!
I have tried many recipes and this one is by far my favorite!
Equipment
- 8 inch Spring Form Pan
Ingredients
- 40 ounce Tillamook Cream Cheese that's 5 blocks!
- 1/3 cup Real 100% Maple Syrup
- 5 large Eggs
- 1/4 cup Sour Cream (with no fillers)
- 1 tbsp Lemon Juice
- 1 tsp Real Vanilla Extract
- 1/4 tsp Redmond's Real Salt
Instructions
For the Keto Crust
- Preheat the oven to 325*F/160*C and line the spring form pan with parchment paper.
- Use either finely chopped nuts, almond flour and butter or Aldi's Benton's Coconut Cookie Thins with butter to line the pan. The amounts are up to you depending on how thick of a crust you like. I use enough melted butter to keep the ingredients together in the pan and easy to flatten out. Bake for 10 minutes and then cool it before you add the batter.
For the cheesecake
- All the ingredients are best used at room temperature. Add the cream cheese and maple syrup to the bowl and beat together over medium speed until fluffy. Add in the eggs one at a time making sure you beat until smooth. NOTE: don't over beat or you will get too much air in the batter and it will crack! Beat in the sour cream, lemon juice, vanilla and salt.
- Pour the batter into the cooled pan and give it a good couple of bangs on the counter to get rid of any air bubbles. I actually do like to use a water bath with my cheesecake. I wrap my cheesecake in foil halfway up the sides so that water cannot get into it and I place the cheesecake in the middle of the a pan of water about 1 to 2 inches high.
- Keep in mind everyone's oven is different, so the time may need to be adjusted for you. Just DON'T OVER BAKE! It should jiggle in the middle. I usually open the door slightly when the oven goes off and let it cool on it's own.
- Take it out and let it cool for a few hours or overnight. Add toppings if you wish, and enjoy!