KETO CHERRY CHEESECAKE

By deiv3 on September 6, 2024

Embark on a culinary adventure with our meticulously crafted keto-friendly cherry cheesecake, a divine treat that harmonizes low-carb principles with the indulgent satisfaction of a classic dessert. The symphony of flavors begins with the creation of a sumptuous almond flour crust, blending 1 1/2 cups of almond flour, a quarter cup of powdered erythritol (or another keto-friendly sweetener), and melted unsalted butter. This amalgamation of ingredients, when pressed into the base of an 8-inch springform pan, forms a golden-brown crust with a delightful crunch. The crust serves as the canvas upon which the masterpiece of our cheesecake unfolds.

The heart and soul of this keto-friendly delight reside in the velvety cheesecake filling. In a large mixing bowl, 16 ounces of softened cream cheese, half a cup of powdered erythritol, eggs, vanilla extract, and a quarter cup of heavy cream come together in a harmonious blend. Beating until smooth and creamy, this luscious filling is then generously poured over the cooled almond flour crust, creating a layer that bakes to perfection in a preheated oven set at 325°F for 45-50 minutes. The result is a cheesecake with set edges and a delicately jiggly center – the hallmark of a perfectly baked creation.

But the opulence doesn't end there. Elevating this dessert to unparalleled heights is the cherry topping. Crafted from one cup of fresh or frozen cherries (pitted and halved), a quarter cup of water, and another quarter cup of powdered erythritol, this topping brings a burst of fruity sweetness to the ensemble. Simmered gently over low heat for 5-10 minutes, the cherries soften and release their natural juices, creating a vibrant and flavorful topping. After cooling, this ruby-red concoction is artfully spread over the chilled cheesecake, imparting a final touch of elegance.

The grand finale awaits as you slice and serve this keto cherry cheesecake after a requisite refrigeration period of at least four hours or, for optimal results, overnight. It's a moment to savor – each bite a symphony of textures and tastes that belies its low-carb origins. As you revel in the guilt-free pleasure of this delectable creation, take comfort in the knowledge that you can adjust the cherry topping to align with your carb intake goals. This keto-friendly cherry cheesecake is more than a dessert; it's an expression of culinary finesse and a testament to the delicious possibilities of a low-carb lifestyle.

KETO CHERRY CHEESECAKE

keto-friendly cherry cheesecake recipe that uses almond flour and other low-carb ingredients to create a delicious dessert with fewer carbohydrates. Please note that the cherries in this recipe will need to be used in moderation, as they do contain natural sugars. You can adjust the quantity to fit your daily carb allowance.

Ingredients:

For the Crust:

1 1/2 cups almond flour
1/4 cup powdered erythritol or another keto-friendly sweetener
1/4 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
1/2 cup powdered erythritol or another keto-friendly sweetener
2 large eggs
1 tsp vanilla extract
1/4 cup heavy cream

For the Cherry Topping:

1 cup fresh or frozen cherries (pitted and halved)
1/4 cup water
1/4 cup powdered erythritol or another keto-friendly sweetener

Instructions:

Preheat your oven to 325°F (163°C).
In a medium-sized mixing bowl, combine the almond flour, 1/4 cup of powdered erythritol, and the melted butter. Mix until the ingredients are well combined.
Press the crust mixture into the bottom of a greased 8-inch springform pan to create an even crust. You can use the back of a spoon or your fingers to do this.
Bake the crust in the preheated oven for about 10-12 minutes, or until it begins to turn golden brown. Remove it from the oven and allow it to cool.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup powdered erythritol until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream.
Pour the cream cheese mixture over the cooled almond flour crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set, and the center is slightly jiggly.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate it for at least 4 hours or overnight.
In a small saucepan, combine the cherries, water, and 1/4 cup powdered erythritol. Simmer over low heat for about 5-10 minutes, or until the cherries soften and release their juices. Let it cool.
Once the cherry topping has cooled, spread it over the chilled cheesecake.
Slice and serve your keto cherry cheesecake. Enjoy!