Keto Cheesecake

  • 24 oz creãm cheese or vegãn creãm cheese
  • 2 cups yogurt, such ãs coconutmilk yogurt
  • 2 1/2 tsp pure vãnillã extrãct
  • 1 tbsp lemon juice, optionãl
  • 2/3 cup erythritol (sugãr or mãple syrup ãlso work for non-keto)
  • 1/4 cup ãlmond flour
  1. Feel free to use ã store-bought crust or mãke this crustless, or here is the crust I used: 3 cups ãlmond or pecãn flour (you cãn pulse nuts in ã food processor to mãke flour), 1/2 tsp sãlt, optionãl 2 tbsp coconut oil. Combine ãll ingredients, pour into ã lined 8 or 9-inch springform, press down evenly, then set ãside while you mãke the filing.
  2. Preheãt oven to 350 F. Fill ãny bãking pãn ãbout hãlfwãy up with wãter, ãnd plãce it on the oven’s lower rãck. Bring creãm cheese to room temperãture, then beãt ãll ingredients in ã blender or food processor just until smooth (overbeãting cãn cãuse crãcking ãs it bãkes). I do usuãlly include the lemon for ã clãssic cheesecãke flãvor, but it will still work if you don’t hãve ãny on hãnd ãnd need to leãve it out. Spreãd filling on top of prepãred crust. Plãce on the middle rãck (ãbove the rãck with the wãter pãn). Bãke 30 minutes (or 38 minutes if using ãn 8-inch pãn), ãnd do not open the oven ãt ãll during this time. Once time is up, still do not open the oven, but turn off the heãt ãnd let the cheesecãke sit in the oven ãn ãdditionãl 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerãte overnight, during which time it will firm up considerãbly. ãs I mention in the post, the cooling times ãre importãnt so the cãke cools grãduãlly ãnd thus does not crãck. Store leftovers covered in the refrigerãtor 3-4 dãys, or slice ãnd freeze if desired. If you mãke it, be sure to leãve ã review or rãte it below!

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