Best cheesecake

By deiv3 on September 5, 2024

This Keto Cheesecake is rich, creamy, and absolutely indulgent while being low in carbs and sugar-free! With a buttery almond flour crust and a velvety cream cheese filling, it's the perfect guilt-free dessert for any occasion. The combination of flavors and textures makes this keto-friendly cheesecake a must-try, whether you're hosting a gathering or simply treating yourself to a slice of heaven.

Ingredients:

Crust:

1 ½ cups almond flour
¼ cup melted butter
3 tbsp powdered erythritol
1 tsp vanilla extract

Filling:

24 oz cream cheese (softened)
1 cup powdered erythritol
3 large eggs
1 tsp vanilla extract
1 tbsp lemon juice (optional for a tangy flavor)
½ cup sour cream (for extra creaminess)

Instructions:

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Make the crust: In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract until combined. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes until golden and set aside to cool.
Prepare the filling: Beat the softened cream cheese and powdered erythritol until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and sour cream until smooth.
Assemble: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake: Place the cheesecake in the oven and bake for 50-60 minutes. The edges should be set while the center remains slightly jiggly.
Cool: Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. Then refrigerate for at least 4 hours, or overnight, to fully set.