Recipe: Crust Ingredients: 1 ½ cups almond flour ¼ cup unsalted butter, melted 2 tablespoons keto-friendly sweetener (like erythritol or monk fruit) 1 teaspoon vanilla extract Cheesecake Filling: 16 oz (2 blocks) cream cheese, …  | By deiv3 on September 10, 2024 | Recipe: Crust Ingredients: - 1 ½ cups almond flour
- ¼ cup unsalted butter, melted
- 2 tablespoons keto-friendly sweetener (like erythritol or monk fruit)
- 1 teaspoon vanilla extract
Cheesecake Filling: - 16 oz (2 blocks) cream cheese, softened
- ⅔ cup keto-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Cherry Topping: - 1 cup fresh or frozen cherries, pitted
- 2 tablespoons water
- 1 tablespoon keto-friendly sweetener
- ½ teaspoon xanthan gum (optional, for thickening)
Instructions: - Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
- Make the Crust: In a medium bowl, combine almond flour, melted butter, sweetener, and vanilla extract. Stir until well mixed and press the mixture evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until golden brown. Let it cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sweetener until smooth and creamy. Add in the eggs one at a time, mixing after each addition. Stir in the vanilla extract and heavy cream until fully combined.
- Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. Bake for 40-45 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for about an hour.
- Make the Cherry Topping: In a small saucepan, combine the cherries, water, and sweetener over medium heat. Stir occasionally until the cherries soften and release their juices (about 5-7 minutes). If you'd like a thicker sauce, stir in the xanthan gum and cook for another minute. Remove from heat and let it cool completely.
- Assemble and Chill: Once the cheesecake has cooled to room temperature, spread the cherry topping evenly over the top. Refrigerate the cheesecake for at least 4 hours (preferably overnight) to allow it to fully set.
- Serve: Slice and enjoy your keto cherry cheesecake! Optional: add a dollop of whipped cream for extra indulgence.
This cheesecake pairs wonderfully with a cup of black coffee or a keto-friendly tea, making it the perfect dessert for any occasion. Enjoy! | | | |
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