Keto Cheesecake

Cheesecake has always been a classic dessert loved by many. It’s right up with there with other iconic desserts like chocolate cake, brownies and pumpkin pie.

This silky dessert can be a labor of love if you are making a baked New York style cheesecake with eggs and cream cheese. There are some important steps to follow to ensure you have perfectly creamy, silky classic cheesecake that doesn’t crack or deflate. With this method, you don’t have to use a water bath to prevent cracking. This method for making plain cheesecake is very easy. Soon you can enjoy your favorite dessert with strawberry syrup on top or caramel sauce.

Making keto cheesecake recipe is pretty simple– but there are many factors that can cause it to flop. It would still taste delicious, but for a perfectly puffed cheesecake free of cracks and lump, you want to follow these steps and tips.

1. Bake the keto graham cracker crust in a tightly fitting springform pan.
2. Cream three blocks of softened cream cheese together with salt and sweetener. Add sour cream, vanilla and lemon juice. Stir in egg yolks and whole eggs. Mix just enough until evenly incorporated.
3. Add filling on top of cooled crust in the springform pan. Bake at 450 degrees for 10 minutes. Lower heat to 200 degrees and continue baking until internal temperature of the center of the cheesecake is 150 degrees.
4. Remove from oven. Loose the edges of the cheesecake with a knife. Let sit at room temperature for until cool (about 2 hours), then wrap with plastic wrap and refrigerate until cold, at least 3 hours.

Tips for making the best low carb cheesecake

• Use softened cream cheese & room temperature ingredients. Make sure all ingredients are at room temperature and your cream cheese has softened to room temperature. This will ensure the cream cheese creams smoothly to form a velvet texture. Using cold ingredient can result in a lumpy, chunky cheesecake.
• Scrap the sides of the bowl as you mix. Constantly scraping the sides of the bowl with a spatula while mixing will allow for even incorporation of ingredients.
• Don’t overmix. Overmixing the cheesecake filling will allow too much air to get trapped in the batter from the eggs. This will cause the cheesecake to expand too quickly while baking which will lead to cracking and deflating.
• Use a water bath or the initial high heat blast method. To keep your cheesecake from cracking, the method laid out in this recipe with an initial high heat blast to help set the edges and then lower the temperature to slowly bake the cheesecake without risk of cracks. A water bath can be used as well. The water will create steam to help puff up the cheesecake as it bakes.

Key ingredients in cheesecake filling

• Block cream cheese – Get the full-fat block style cream cheese. Don’t get the spread or whipped variety. You will not get the same result.
• Salt – Salt in a necessary ingredient in most dessert recipes to help enhance the sweet flavor.
• Sweetener – The sugar-free sweetener used in this recipe was a monk fruit erythritol blend sweetener. Other sweeteners like allulose will work as well, as long as they measure cup for cup with sugar.
• Sour cream – Add stability, richness and softness to your cheesecake. A low carb greek yogurt can be uses in place of sour cream if desired. You may be able to use heavy cream. It will yield a soft cheesecake but it might affect the structure a bit.
• Vanilla extract – No classic plain cheesecake is complete without a little vanilla flavor.
• Lemon juice – Sounds odd, but lemon juice helps to brighten up the flavor of the cheesecake. You have to add this. Your cheesecake won’t be quite as good without it.
• Egg yolks & eggs – A necessary ingredient if you are making New York cheesecake, the eggs help with structure and to thick the cheesecake. Egg yolks work as an emulsifier to create a silky, velvet texture.