Keto Cheesecake - Low Carb and Sugar Free

1. Preheat oven to 300 degrees Fahrenheit. You can adjust the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:

1. Wrap the outside of a 10 or 10 1/2 inch springform pan in a double layer of foil. Covering the bottom and sides of the pan only from the outside. This will prevent the cheesecake from water leaking in.
2. Spray the springform pan inside with baking spray and set aside.
3. Add all the ingredients to a large bowl and stir until thoroughly combined.
4. Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
5. Refrigerate for at least 20 minutes.

Keto Cheesecake Filling:

1. Make sure all the ingredients are at room temperature before you begin.
2. In the bowl of a stand mixer or a large bowl using a hand mixer beat the cream cheese until light and fluffy at medium to low speed for about 1 minute. Add the sour cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
3. Add the sweetener and cornstarch and continue beating until well combined and creamy.
4. Add the vanilla and eggs one at a time and beat after each addition until just combined. Be careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
5. Pour cheesecake batter into the prepared crust.

Bake:

1. Set the springform pan in a large roasting pan deep enough to hold water. Pour HOT water into the roasting pan, about half up the sides of the springform pan. Transfer to the preheated oven.
2. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for precisely 1 hour and 20 minutes at 300 F.
3. Turn the oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
4. Transfer the cake to a cooling rack and remove the foil. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or overnight.

Sugar Free Berry Sauce:

1. Place a medium saucepan on the stove over medium heat. Add 1 cup of sliced strawberries and 1 cup of blueberries.
2. Add water, lemon juice, and vanilla extract. Add the sweetener.
3. Stir and simmer for 4-5 minutes, crushing a few berries.
4. If preferred to thicken the sauce more, mix two tablespoons of water with one teaspoon of cornstarch until cornstarch is fully dissolved. Add the mixture to the saucepan and stir until the sauce thickens. Remember that cornstarch has seven carbs per 1 tablespoon, so you can skip this step if you want to cut on the carbs even more.

Serve:

1. Slice cheesecake and serve with the Sugar-Free Berry Sauce and Sugar-Free Whipped Cream on the side.