Cheesecake (keto diet) recipe | Grand Culinary - ReCiPes
Photo Cheesecake (keto diet)

This velvety cheesecake on friable cake is not inferior to the traditional in taste and texture, but is great for keto diets. Cakes are baked from a mixture of almond flour, small coconut and butter, and the filling itself is a lot of cream cheese (a great ingredient for keto!), A little sour cream and eggs. The sweetener erythritol perfectly replaces sugar, contains 0 calories and is not bitter. Natural vanilla and lemon zest fill the cheesecake and your whole house with a fantastic aroma. Remove the dessert from the oven while it is still wet in the center. After a few hours in the refrigerator, the cheesecake will harden and acquire the desired texture.

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Time: 6 hours
Complexity: easy
Servings: 12

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cheesecake

  • 3 packs of 220 gr. cream cheese, room temperature
  • 1 and 1/4 Art. erythritis
  • 3/4 Art. sour cream
  • 1 vanilla pod, cut lengthwise and scrape seeds
  • Zest of half a lemon
  • A pinch of coarse salt
  • 3 large eggs, room temperature
  • Special equipment: detachable mold with a diameter of 22 cm.

Korzh

  • 3/4 Art. finely ground almonds or almond flour
  • 0.5 tbsp. small coconut flakes (unsweetened) or coconut flour
  • 1/4 Art. unsweetened coconut flakes fried
  • 1/4 tsp ground cinnamon
  • 110 gr. unsalted butter, melted
  • A pinch of coarse salt
  • Cooking spray



Recipe preparation:

  1. Preheat the oven to 160 ° C. Wrap the removable foil on the outside. Lightly sprinkle the inside of the mold with a culinary spray.
  2. Korzh:

    In a medium-sized bowl, mix chopped almonds and small coconut flakes, toasted coconut flakes, cinnamon, butter and salt. With wet hands, spread the mixture evenly at the bottom of the prepared mold and lift it 1 cm up the walls. Refrigerate while preparing toppings.

  3. Cheesecake:

    In a food processor, mix cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt and beat until smooth. Add the eggs, one at a time, whisking after each addition. Put the filling on the cake pan in the form and bake until the edges of the cheesecake are frozen, but the center will still tremble a little, about 1.5 hours.

  4. Remove from oven and let cool completely at room temperature. Place in the refrigerator until fully frozen for at least 4 hours and until night.

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