Creamy Keto Cheesecake
User Reviews
5
Creamy Keto Cheesecake
Description
The cheesecake batter is prepared by beating room-temperature cream cheese to smoothness before incorporating sour cream, vanilla extract, and stevia glycerite sweetener for sweetness without sugar. Eggs are added gradually to maintain a smooth, uniform texture. The use of a water bath in a larger pan during baking controls temperature, preventing cracking or overcooking.
Baking at 300°F ensures gentle cooking for a creamy interior, while the buttered 9-inch springform pan makes removal straightforward. After baking, the cake needs to cool completely and chill to firm up. Cream cheese's dense consistency lends the dessert a rich mouthfeel typical of classic cheesecakes.
The cheesecake can be served plain or topped with keto-friendly toppings such as blueberry compote or whipped cream. The recipe addresses common issues like cracks and suggests toppings as visual fixes. Serving it at room temperature enhances flavor contrast and texture. It stores well in the fridge for up to five days, and the slices should be removed from refrigeration about an hour before serving to soften.
Freezing is possible with careful wrapping and removal from the springform pan, extending storage up to three months. Thawing is recommended overnight in the refrigerator, and bringing it to room temperature before slicing ensures the best texture.
Ingredients
- 1 tablespoon unsalted butter for the pan, soft
- 32 ounces cream cheese at room temperature
- 1 ½ cups sour cream 12 ounces, at room temperature
- 1 tablespoon vanilla extract pure
- 1 tablespoon stevia glycerite equals 1 cup of sugar
- 4 egg at room temperature, large
Instructions
Prepare the ingredients and pan:
- Remove the refrigerated ingredients from the fridge at least 2 hours before you start mixing. They must be at room temperature.
- Preheat your oven to 300°F. Boil a kettle of water, let the water slightly cool, then carefully pour it into a 9 X 13-inch pan. Place the pan with the water on the lowest oven rack.
- Generously butter the sides and bottom of a 9-inch nonstick springform pan.
Mix the batter:
- Place the cream cheese in a large bowl. Using a handheld mixer set to the lowest speed, lightly beat the cream cheese until smooth.
- Add the sour cream (if it's at room temperature, there will be some liquid separation - add the liquid, too), vanilla, and stevia. Mix just until incorporated. Don't over-mix.
- Add the eggs one by one, beating after each addition. Only beat for as long as it takes to get a smooth batter, then stop. Don't over-mix.
- Give the batter a final stir using a rubber spatula to ensure the ingredients are well incorporated.
- Pour the batter into the prepared pan. Smooth the top out with a spatula. Gently tap the pan on the counter to remove air.
Bake the cake:
- Place the pan in the oven, on the middle rack, above the water pan. Bake without opening the oven door until the edges are slightly puffed and the center is still sunken but not liquid, 50-60 minutes. If you shake the pan gently, the center will jiggle at this point.
Cool the cake:
- Turn the oven off and leave the cake in the oven with the oven door ajar for one hour. Remove the cake from the oven and place the pan on a cooling rack. If the cake's edges haven't pulled away from the pan, gently run a knife around the rim to loosen the cake's edges from the pan. This helps prevent cracks from forming as the cake cools. Let the cake cool completely in the pan on the counter for about 2 more hours.
- When the cake is completely cool, transfer it, still in the pan, to the fridge. Refrigerate the cake uncovered (to prevent condensation) for at least 8 hours, preferably 24 hours, before slicing and serving.
Slice the cake:
- Remove the cheesecake from the fridge 30 minutes before serving it. Gently remove the springform pan's outer rim. Use a very sharp, non-serrated knife for cutting the cake. To prevent messy slices, dip your knife in hot water and wipe it clean before each cut. Use a cake server to gently lift the slices from the pan.
Top the cake:
- This is optional, but you can top the cake with several toppings, including blueberry compote (as shown in the photo), strawberry compote, and keto chocolate mousse.
Notes
- Use block-style cream cheese, not the spreadable variety, to maintain proper texture.
- Common cheesecake cracks can be concealed with keto-friendly toppings like blueberry compote or whipped cream.
- Store leftover slices in sealed containers in the fridge for up to 5 days, using wax or parchment paper between layers.
- Remove cheesecake from the fridge about an hour before serving to allow it to reach room temperature for optimal texture.
- To freeze, wrap the cooled cheesecake tightly in plastic wrap and foil after removing the springform pan sides, then store for up to three months.
- Thaw frozen cheesecake overnight in the refrigerator and bring it to room temperature before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 366kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Sodium | 263mg | 11% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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