The Best Keto Cheesecake




INGREDIENTS

Fór the crust
  • 1 1/2 Cups almónd flóur (click here tó see my favórite ón Amazón)
  • 1/4 Cup Pówdered Sweetener (Clicke here tó see my favórite ón Amazón)
  • 1 teaspóón Cinnamón
  • 6 Tablespóóns Butter, melted

Fór the filling                  
  • 6 Packages 8 óunces full fat cream cheese, róóm temperature
  • 2 Cups Pówdered Sweetener (Clicke here tó see my favórite ón Amazón)
  • 5 Large Eggs róóm temperature
  • 8 Óunces Sóur Cream róóm temperature
  • 1 Tablespóón Vanilla extract

EQUIPMENT
  • 10 inch Springfórm Pan

INSTRUCTIÓNS
  1. Pre-heat óven tó 325F.  Adjust the rack tó the middle óf the óven.  Cómbine the crust dry ingredients in a medium bówl.  Mix in the butter.  Póur the crust mixture intó a 10 inch x 4 inch springfórm pan and press halfway up the sides using yóur fingers.  Use a flat bóttómed cup tó press the mixture intó the bóttóm.  Refrigerate the crust fór 20 minutes.
  2. In a large mixing bówl, beat the róóm temperature cream cheese with a hand mixer until light and fluffy.  If yóu use a stand mixer use the paddle attachment. 
  3. Add in the sweetener a little at a time (abóut 1/3) and beat with the hand mixer. 
  4. Add in the róóm temperature eggs óne at a time and beat until well incórpórated.
  5. Finally, add in the vanilla and róóm temperature sóur cream and beat until just incórpórated.
  6. Póur the cheesecake mixture intó the crust and even óut the tóp.  Bake in the pre-heated óven.  Check after 50 minutes.  The tóp shóuld nó lónger be glóssy and the center shóuld still be jiggly. 
  7. Turn óff the óven and crack the dóór.  Let the cheesecake sit in the óven fór 30 minutes.  Remóve the cheesecake fróm the óven run a sharp paring knife between the cheesecake and the pan (this is tó ensure the cake dóesn't stick.  Dó nót remóve the springfórm).  Let sit ón the cóunter fór 1 hóur.
  8. Cóver lóósely with plastic wrap and refrigerate fór at least 8 hóurs. 
  9. Remóve the springfórm pan sides, decórate the tóp, and serve.  Makes 12 slices.



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