Video: Keto Cheesecake 🤤 GUILT-FREE and SUPER creamy!

This Low-Carb and Keto friendly cheesecake is SUPER silky smooth - it reminds me more of key lime pie than it does cheesecake! It's super simple to make, but it does require some attention to detail! Did I mention how delicious it is?

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• RECIPE - (Printable card: https://www.blacktiekitchen.com/sweets/keto-cheesecake) INGREDIENTS Crust 125g almond flour 40g allulose (https://amzn.to/2RW9Ho3) 4 tbsp (57g) unsalted butter 3 tsp (8g) cocoa powder 1 tsp (2.5g) cinnamon powder 1 tsp (2.5g) kosher salt

Filling 20 oz cream cheese (2.5 blocks) 1 ⅓ cups (10.25 oz) sour cream Allulose 1 tsp vanilla extract 2 large eggs 3 large egg yolks

HARDWARE 9” pan Larger pan to fit 9 inch in (at least 12”) Parchment paper Small dish towel

DIRECTIONS CRUST

1. Preheat the oven to 350°F/176°C
2. Line the 9” pan with parchment paper, using butter as glue. Cut a circle for the base and a long strip for the side walls (see video for guide)
3. Melt the 4 tbsp of butter. You can cut the butter into pieces, place in oven safe bowl, and melt in the preheating oven.
4. In a bowl, mix the almond flour, allulose, cocoa powder, cinnamon powder, and kosher salt until well combined.
5. Add the melted butter and mix until well combined - it should look like wet brown sand.
6. Pour the crust mixture into the line pand and spread out across the bottom with a fork. Then gently begin to press it into the pan. Once you have a decent layer, use a flat surface such as a measuring cup to press the crust firmly, but careful not to strong arm it or you will have the crust stick to the measuring cup.
7. Place the pan into the oven for 10 minutes
8. Remove and let cool to room temperature (about 10 minutes).
9. Do not add the filling to the crust if it is not at least room temperature! You can also place it into the fridge to help solidify the crust before adding the filling

FILLING

1. All the filling ingredients MUST be room temperature before you start. Leave them on the counter for at least 6 hours - personally, I like to take the ingredients out the night before. Leave the cream cheese, the sour cream, and the eggs to get to temperature.
2. Preheat the oven to 250°F/12°C.
3. Start heating some water in a kettle or in a pot. You will need about a quart of water.
4. In a stand mixer add the 20 oz of cream cheese and beat using a paddle attachment. You could use a hand mixer, but you will be there all day - and don’t even think about doing this by hand unless you have hours and calories to burn. Bring the mixer up to medium speed.
5. Once the cream cheese has become silky smooth, add the sour cream and continue mixing until smooth once again.
6. After a few minutes, stop the mixer and scrape the bowl to ensure no cream cheese or sour cream has stuck to the sides or bottom.
7. In a separate bowl, separate out the eggs. You want two whole eggs and 3 egg yolks. To separate the egg yolks, crack them over a separate bowl in case the yolk cracks. Then add the yolk to the main bowl.
8. Once the cream cheese mixture is smooth, add the cup of allulose sweetener. Start the mixer on low to prevent throwing sugar all over your kitchen, then bring it up to a medium pace until it’s completely incorporated.
9. Once the sugar is dissolved, add a teaspoon of vanilla extract to the cream cheese.
10. Add one egg at a time until it is completely incorporated. After adding two eggs, stop the mixer and scrape the bowl with a spatula, making sure to scrape anything off the sides and bottom.
11. Continue adding the eggs until combined, then stop mixing. If you over mix, the potential exists to have an undesirably liquid cheesecake.
12. Pour the filling into the pan with the baking crust.
13. Stamp out any air bubbles in the filling by gently dropping the pan from an inch or two off the counter. Continue until you see no more air bubbles coming to the surface or until you decide you don't care anymore and the bubbles can stay.
14. Place a small dish towel flat in the larger pan and place the pan into the oven. Then place the pan with the cheesecake inside. This is the base for our water bath - the towel is not necessary, but it helps prevent splashing and sliding of the cheesecake.
15. Add the hot water to the outer pan, to about ⅔ of the way up the cheesecake pan.
16. Close the oven and set a timer for one hour.
17. After the hour is up, crack the door of the oven for one minute to let heat escape. Do NOT open the door completely or it will crack the cheesecake.
18. Shut the oven door and set a timer for another 1 hour.
19. Once the timer finishes, remove the cheesecake and let cool to room temperature. This should take roughly 2 to 3 hours.
20. If the cheesecake is cool to the touch, place into the refrigerator for at least 6 hours.

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