I just had my 2 year cancer-free anniversary. I celebrated with cheesecake! I love cheesecake and luckily, keto offers lots of options. I made a simple New York style cheesecake with some lemon zest and then I could have what ever I wanted on top, like this blueberry sauce or some rhubarb sauce I make with a keto safe sweetener.
I don't know why people are afraid of making a cheesecake, they really are easy. You just mix up all the ingredients and bake in a water bath (that is the trick for not having the top split), and let it cool. I love cheesecake and have been known to eat it for breakfast! Cream cheese is good for you.
So, hurrah for 2 cancer free years and here is to many, many more...and I'll celebrate them all with cheesecake.
Make sure all ingredients are room temperature. Set it all out the night before you are going to make it.
1-1/2 cups almond flour
2 tsp. lemon peel
1/2 cup powdered swerve
1/4 cup melted butter
3 pkg. full fat cream cheese (24 oz.)
1/4 cup butter
3/4 cup powdered Swerve, or other powdered sweetener of choice
3/4 cup sour cream
zest from one lemon
1 Tbsp. vanilla extract
Generously butter a 9" springform pan, line the bottom with parchment. Cover the bottom and up the sides of the pan with two sheets of aluminum foil, making sure water can't seep into the bottom of the pan.
Place a roasting pan, big enough to fit the springform pan into, in the oven. Preheat oven to 300°F.
Mix almond flour, lemon peel, swerve and melted butter together in a small bowl. Pour into prepared springform pan and press firmly to cover the entire bottom of the pan.
In a large mixing bowl, or your standing mixer, cream the cream cheese and butter until smooth (this is where everything must be room temperature or it doesn't mix and you get lumps, yech). Add powdered sweetener and mix. Add sour cream, mix, add eggs, one at a time, mixing well between each addition. Add lemon zest and vanilla and mix again. Pour into prepared springform pan and spread evenly over crust.
Place springform pan in roaster and fill roaster 2/3 up the side of the springform pan. Bake for 60-80 minutes, until set and middle doesn't jiggle. Remove from oven and remove springform pan from water. Let cool about 10 minutes. Using a small, sharp knife, run around the edge of the cheesecake to release it from the side. Open the ring to ensure there is no sticking (this helps it not stick and crack as it cools), let cool for 60 minutes, then place in refrigerator for at least 3 hours. Slice into 16 slices and serve with desired toppings. Enjoy!
1 year ago: Coconut Almond Chocolate Bars and Pepper Eating Dogs
3 years ago: Hazard Lights and Coconut Banana Refresher Drink
5 years ago: Banana Chocolate Chip Donuts
August 1, 2019 Sunrise 4:50 am Sunset 11:01 pm Temp. H65/ L 49°