This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed “This is the best cheesecake I have ever had!”
Ingredients
For the crust
- 1 1/2 Cups Almond flour
- 1/4 Cup Confectioners Swerve
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
For the filling
- 6 Packages 8 ounces full fat cream cheese, room temperature
- 2 Cups Confectioners Swerve
- 5 Large Eggs room temperature
- 8 Ounces Sour Cream room temperature
- 1 Tablespoon Vanilla extract
instructions:
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Pre-heat oven to 325F. Â Adjust the rack to the middle of the oven. Â Combine the crust dry ingredients in a medium bowl. Â Mix in the butter. Â Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Â Use a flat bottomed cup to press the mixture into the bottom. Â Refrigerate the crust for 20 minutes.
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In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. Â If you use a stand mixer use the paddle attachment.
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Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
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Add in the room temperature eggs one at a time and beat until well incorporated.
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Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
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Pour the cheesecake mixture into the crust and even out the top. Â Bake in the pre-heated oven. Â Check after 50 minutes. Â The top should no longer be glossy and the center should still be jiggly.
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Turn off the oven and crack the door. Â Let the cheesecake sit in the oven for 30 minutes. Â 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. Â Do not remove the springform). Â Let sit on the counter for 1 hour.
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Cover loosely with plastic wrap and refrigerate for at least 8 hours.
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Remove the springform pan sides, decorate the top, and serve. Â Makes 12 slices.
more instructions please visit: https://jenniferbanz.com/the-best-keto-cheesecake
