Keto Cheesecake
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
6
Prep Time
5 minutes
Cook Time
50 minutes
Calories
280
Welcome to my kitchen!
Today, I'm excited to share with you my easy Keto Cheesecake recipe that's smooth, rich, and creamy.
With just 6 simple ingredients, this low-carb cheesecake is perfect for any occasion.
Follow along to learn how to make this delicious dessert that even non-keto friends will love. 🍰
Why I Love This Recipe
- Only 6 Ingredients: Including the crust.
- Simple Ingredients: No hard-to-find items.
- Rich and Creamy: Even non-keto followers will love it.
- Quick Baking Time: Less than an hour in the oven.
Ingredients
- 2 ½ cups keto cookie crumbs (e.g., crushed keto peanut butter or almond butter cookies)
- 5/8 cup unsalted butter, melted
- 2 cups cream cheese, softened and at room temperature
- 1 ¼ cups sour cream, at room temperature
- 3 large eggs, at room temperature
- ¾ cup superfine sugar substitute (e.g., erythritol, blended to a fine consistency)
- 1 Tbsp vanilla extract
- High-speed blender or food processor
- Mixing bowls
- Spatula
- 9-inch springform pan
- Parchment paper or tin foil
- Measuring cups and spoons
For the Crust:
For the Cheesecake Filling:
Kitchen Tools Needed:
Directions
Prepare the Crust:
Preheat Oven: Preheat the oven to 160°C (325°F).
Process Cookies: In a high-speed blender or food processor, blend the keto cookies until they reach a fine consistency.
Combine Ingredients: Measure out 2 ½ cups of cookie crumbs and place them in a mixing bowl.
Add the melted butter and mix until well combined.
Press into Pan: Line a 9-inch springform pan with parchment paper or tin foil.
Transfer the cookie crust mixture into the pan and use the back of a spoon to press it evenly around the edges.
Refrigerate the crust while preparing the filling.
Prepare the Cheesecake Filling:
Blend Ingredients: In a high-speed blender or food processor, add the softened cream cheese, sour cream, and superfine sugar substitute.
Blend until combined and smooth.
Add Eggs and Vanilla: Add the eggs one at a time, blending after each addition.
Then add the vanilla extract and blend until fully incorporated.
Bake the Cheesecake:
Pour Filling: Remove the pie crust from the refrigerator and pour the cheesecake filling into it.
Bake: Place the cheesecake in the preheated oven and bake for 50-55 minutes, or until the center is mostly set.
Cool in Oven: Turn off the oven and open the oven door slightly.
Allow the cheesecake to cool completely in the oven.
Refrigeration:
Chill: Once the cheesecake has cooled completely, refrigerate it for at least 4 hours to firm up.
Serve:
Release from Pan: Carefully remove the cheesecake from the springform pan by running a blunt knife along the sides to release it.
Serve: Slice and serve the cheesecake.
Optionally, serve with keto-friendly toppings like keto ice cream, keto whipped cream, sugar-free chocolate syrup, or a light dusting of keto powdered sugar.
Recipe Note
Tips for Success:
- Room Temperature Ingredients: Ensure all ingredients, especially cream cheese, sour cream, and eggs, are at room temperature for smoother blending.
- Avoid Overbaking: The cheesecake continues to cook as it cools. Once the center is mostly set, it will firm up further as it cools and chills.
- Proper Cooling: Cool the cheesecake in the slightly ajar oven to help it firm up better and avoid a dense texture.
Storage Tips:
- Refrigeration: Store the cheesecake covered in the refrigerator for up to 1 week.
- Freezing: Place leftover slices of cheesecake in a shallow container and store in the freezer for up to 6 months. Thaw completely in the fridge before enjoying.
Enjoy this smooth, rich, and creamy Keto Cheesecake, a perfect dessert for those following a low-carb diet!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 280
- Protein
- 5 grams
- 1%
- Fat
- 26 grams
- 20%
- Carbs
- 6 grams
- 2%
- Sugar
- 2 grams
- 1%
- Fiber
- 3 grams
- 50%
