Nobody likes recipes that require hundreds of different ingredients just to make it taste like “The Real Thing”. Enjoy a uniquely homemade dessert, made with only a few keto-friendly ingredients you wouldn’t mind keeping around for future creations.
Prep time: 20 minutes
Cook time: 50 minutes
Ready in: 1 hour 30 minutes
Serving size: 12 slices
• 2 cups almond flour
• ½ cup coconut flour
• 180g unsalted butter
• ½ tsp salt
• ½ tsp xanthan gum
• 2 tbsp erythritol sweetener
• 2 cups full fat cream cheese
• ¾ cup full fat sour cream
• 2/3 cup erythritol sweetener
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 3 large eggs
1. In a large glass bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, erythritol and salt together.
2. Cut the cold butter up into small chunks and add it to the dry ingredients. Press the butter into the dry ingredients by using two forks. This can also be done in a food processor by pulsing the chunks of butter and dry ingredients for 20 - 30 seconds on high. This process must be done quickly, otherwise, it will not work!
3. In a 22cm springform cake tin, line the bottom insert with baking paper, grease the inside with butter and press the base mixture into the bottom of the tin and halfway up the sides as well.
4. Place the tin in the fridge to allow the base to set. Preheat your oven to 140° C (280 F) if fan forced, otherwise 160° (320 F).
1. In a mixing bowl, add the cream cheese, sour cream, vanilla extract, lemon zest and erythritol. Mix until well combined.
2. As the mixture begins to thicken slightly, add the first egg and continue to mix. Add in the rest of the eggs one at a time and continue to mix.
3. Take the base out of the fridge, poke holes in the bottom of the base with a fork and bake in the oven for 15 minutes until slightly golden. Remove and let cool slightly. Wrap the bottom of the tin in aluminum foil.
4. Using a sieve, pour the cream cheese filling through into the base (this helps remove any large clumps that might spoil the cheesecake).
5. Put the cheesecake into the oven and bake in a large baking sheet filled with water (otherwise known as a water batch). Alternatively, you can place 2 ramekins filled with water right next to the cheesecake. Bake for 50 minutes.
6. Check the cheesecake by pushing a spike into the middle. If it comes out clean, then the cake is ready.
7. Turn the oven off and leave the oven slight open for another 30 mins to cool the cheesecake slowly (this stops the top from cracking). Remove from the oven and let it come to room temperature before placing in the fridge for 4 hours to set. Keeps up to 5 days in an airtight container in the fridge.