How to Make Keto Cheesecake (Easy Recipe)

September 13, 2021

Keto Cheesecake Recipe

Cheese Cake Filling

Preheat oven to 325°F
Melt butter then mix it into almond flour and cinnamon
In the springform pan spread out evenly and pack it down with your hand. Bake for 10 minutes then remove and set to the side.

In a mixing bowl blend cream cheese, sour cream and sweetener with a hand mixer
In a separate bowl lightly whisk eggs, liquid sweetener and vanilla extract
On a low speed with a hand mixer blend eggs into cheesecake batter just to the point where it is evenly combined. Be sure to scrape the sides to make sure there are no lumps
Pour on top of baked crust and give a light tap on the counter 2 or 3 times for air bubbles to rise to the top. Careful some springform pans may leak.
Place in oven still at 325°F for 40-60 minutes. Do your first check at 40 minutes due to wide oven ranges this is the safest check point. If edges are brown and middle is slightly jiggly you can pull it out. If the entire top is golden pull it out as well.
On a oven cooling rack allow it to cool fully. After completely cool cover then place in refrigerator for a minimum of 4 hours or overnight. Remove, then finally you can serve.

Do I need a water bath? I didn't use a water bath but it can help if you're worried. I don't use that method but I'm not against it. Cover the bottom of the springform pan and place in a shallow pan of warm water while baking. That's the difference. But, do not open the oven constantly causing the temp to go up and down too drastically.
When to check the cheesecake for doneness? Start checking at exactly the 40 minute mark. If you see edges starting to brown with a little jiggle it's either done or almost done so nothing over another 10 minutes. If the entire top is a golden brown pull it out right then.
Room temperature ingredients only! This makes a difference in any baked dessert but this one it's more important.
Powdered sweetener only, my go to is Allumonk it's very versatile and no aftertaste!