A decadent treat, this Keto low carb cheesecake recipe is sheer perfection.
Preheat your oven to 350ºF
Pulse the butter and almond flour in food processor until combined. Line the bottom of an 9 inch springform, or push pan, with parchment paper.
Line the outside of the cheesecake pan with heavy duty aluminum foil (see photo in post) so that it covers the bottom and sides in one large piece if possible. If you are using regular foil then use two pieces just to be safe. This will protect the cheesecake from the water as it is cooked in a water bath.
Carefully press in the mixture for the cheesecake crust into the pan and bake in the preheated oven for 12 minutes.
You will need three 8oz packs of cream cheese, you'll be using two whole packs plus two thirds of the other packet for a total of 21oz or 600g of cream cheese.
Beat the softened cream cheese gently until it's smooth, then add the low carb sugar substitute * Beat in the eggs and egg yolks, then finally the vanilla and lemon juice.
Boil enough water to halfway fill the roasting pan around the cheesecake pan.
Place the cheesecake into the roasting pan and then pour the low carb cream cheese filling over the already cooked cheesecake base.
Place the roasting pan with the cheesecake pan onto the oven shelf and then pour the recently boiled and still very hot water into the roasting pan around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift the pan. Cook for 50 minutes.
Once cooked it should feel set around the edge, but with a little jiggle in the middle. If it's too soft the sour cream topping will not sit on the top.
Whisk the sour cream, low carb sugar substitute, and vanilla for the topping and pour over the cheesecake and smooth out with an offset spatula. Put it back in the oven to bake for a further 10 minutes.
Take the cheesecake out of the oven and very carefully remove the Springform pan from around the edges and stand it on a rack to cool. When it's cooled down completely, put it in the fridge.
Serve with whipped cream and berries if desired. To get a smooth cut on your pieces of low carb cheesecake, run a sharp knife in very hot water, dry it, and then immediately cut a slice.
Nutrition and Servings - 7g net carbs per slice, assuming 8 generous slices per cheesecake. Nutrition information below does not include sugar alcohol low carb sweeteners.
This keto cheesecake recipe was adapted from Nigella
found on www.noshtastic.com