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this cheese cake tastes great (just like a regular cheese cake) and although it looks complicated to make it is really simple. and wouldnt be to bad on a keto diet so many of you seem to love so much.
Ingredients:
Heat oven to 375 F.
Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)
Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
i did not follow all the crap below. i just put the stuff on the crust in a regular pie pan, put it in the 400 digree oven then turned it down to 200 digrees. it was done in 80 minutes.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Ingredients:
- 3 packages (1 and 1/2 lbs) cream cheese (room temperature) (get the lowest carb you can. should be less than 1g)
- 3 scoops of vanilla whey (i used vanilla nut whey to build muscle)
- 5 eggs (preferably room temperature)
- 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
- 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
- 1 and 1/3 cups sugar equivalent of artificial sweetener (I like zero-carb liquid sweeteners for this recipe) (stevia is best)
- 1/4 cup sour cream (again lowest carb)
- Crust:
- 1 cup almond meal (i just crushed raw almonds with a rubber mallet and a canvis sack)
- 2 Tablespoon melted butter (zero carb fake butter)
- 2 Tablespoon sugar equivalent in artificial sweetener
Heat oven to 375 F.
Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)
Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
i did not follow all the crap below. i just put the stuff on the crust in a regular pie pan, put it in the 400 digree oven then turned it down to 200 digrees. it was done in 80 minutes.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
