KETO CHEESECAKE | No Water Bath Required | 3 g net carbs

MAKE THE MOST SMOOTH, VELVETY NEW YORK KETO CHEESECAKE WITHOUT USING A WATERBATH AND WITHOUT CRACKING!

Making the perfect cheesecake is easier than you think. You don't have to get complicated with a water bath. You just need to follow a few simple tips to ensure you have an elegant creamy keto cheesecake that doesn't crack, deflate or taste lumpy or funky.

⭐Tips for making the best low carb cheesecake⭐

❇️ Use softened cream cheese & room temperature ingredients. Make sure all ingredients are at room temperature and your cream cheese has softened to room temperature. This will ensure the cream cheese mixes smoothly to form a velvet texture. Using cold ingredient can result in a lumpy cheesecake.

❇️Scrap the sides of the bowl as you mix. Constantly scraping the sides of the bowl with a spatula while mixing will allow for even incorporation of ingredients.

❇️Don't overmix. Overmixing the cheesecake filling will allow too much air to get trapped in the batter from the eggs. This will cause it to expand too quickly while baking which will lead to cracking and deflating.

❇️Use a water bath or the initial high heat blast method. To keep your cheesecake from cracking, the method laid out in this recipe with an initial high heat blast to help set the edges and then lower the temperature to slowly bake the cheesecake without risk of cracks. A water bath can be used as well. The water will create steam to help puff up the cake as it bakes.

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✅ KETO CHEESECAKE: https://www.ketofocus.com/recipes/keto-cheesecake/

⬇️ PRODUCTS MENTIONED ⬇️
Springform pan: https://amzn.to/3r0CR2S
Sugar-Free brown sweetener: https://amzn.to/319YMvm
Xanthan gum: https://amzn.to/3F46cyv
Graham Cracker Flavoring: https://bit.ly/3f5YqcN
Sugar-Free sweetener: https://amzn.to/3HNDi7p
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KETO CHEESECAKE
Serves: 12

Keto Graham Cracker Crust
1 1/4 c almond flour
3 T coconut flour
1 T sugar free brown sweetener
1/2 t baking powder
1/2 t xanthan gum
1/4 t salt
4 T unsalted butter, chilled and cubed
3 dropperfuls graham cracker flavoring or 1/2 t vanilla

1️⃣ 00:59 - Make the cheesecake crust
Preheat oven to 350 degrees and spray the inside of a 9-inch springform pan with cooking spray or brush with melted butter. In a food processer, add almond flour, coconut flour, brown sugar sweetener substitute, baking powder, xanthan gum and salt. Pulse a few times to combine. Add cubed butter and flavoring. Pulse until coarse crumbled form.
2️⃣ 01:59 - Bake cheesecake crust
Press the keto crust ingredients into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 degrees for 9 minutes. Remove from oven to cool. Increase oven temperature to 450 degrees.

Keto Cheesecake Filling
24 oz (3 blocks) cream cheese, softened
1/8 t salt
1 c sugar free sweetener
1/4 c sour cream
1 1/2 t vanilla extract
1 1/2 t lemon juice
2 egg yolks
4 eggs

3️⃣ 02:58 - Prepare cheesecake filling
In a large bowl, mix cream cheese with an electric mixer at medium-low speed until cream cheese is slightly softened, about 1 minute. Mix in salt and half of the sweetener. Continue mixing for 1 minute. Scrap down the sides of the bowl and add in remaining sweetener. Mix until combined.
4️⃣ 03:21 - Classic cheesecake flavoring
Scrape down the sides of the bowl and add sour cream, vanilla extract and lemon juice. Beat at low speed until just combined.
5️⃣ 03:45 - Add eggs to the cheesecake
Add egg yolks and continue mixing at medium low speed until combined. Scrape bowl and add remaining eggs two at a time. Mix until combined (about 1 minute).
6️⃣ 04:32 - Pour and bake the cheesecake
Pour keto cheesecake filling on top of crust in the springform pan. Place pan on a cookie sheet. Bake at 450 degrees for 10 minutes. Lower heat to 200 degrees and continue baking until center of the cheesecake reaches an internal temperature of 150 degrees (about 1 1/2 hours). Remove from oven. Let cool for a few minutes then slide a knife around the edges to loosen from the sides. Continue cooling at room temperature for 1-2 hours before wrapping with plastic wrap and placing in the refrigerator to finishing cooling (about 3 hours).

MACROS (per slice)
Calories: 351 Fat: 33g Total Carbs: 5g Net Carbs: 3g Protein: 9g

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Music is from Epidemic Sound
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