Keto Cheesecake Crust
Cheesecakes don’t require much effort to turn them low in carbs. Swap the crust, keto the sweetener and done. Delicious New York style Cheesecake!
As I recently have some time, I had been searching on the internet last week. In search of new, intriguing ideas, inspirational recipes that We have never tried before, to delight my family with. Looking for quite some time but couldn’t discover any interesting stuff. Right before I thought to give up on it, I found this yummy and easy dessert simply by chance over Suncakemom. The dessert looked so tempting
on its photo, that required rapid actions.
It was simple enough to imagine the way it is made, how it tastes and just how much my husband might enjoy it. Mind you, it is extremely easy to keep happy the man in terms of desserts. Anyway, I got into the page and simply followed the precise instuctions that were coupled with great photographs of the method. It really makes life faster and easier. I can imagine that it’s a bit of a inconvenience to shoot pics down the middle of baking in the kitchen because you usually have gross hands so I genuinely appreciate the effort and time she put in to build this blogpost .
Having said that I’m encouraged presenting my personal formulas in a similar fashion. Many thanks for the idea.
I was fine tuning the original mixture to make it for the taste of my loved ones. I can say it was a great outcome. They prized the flavor, the overall look and loved getting a treat such as this in the middle of a hectic workweek. They basically demanded even more, many more. So the next time I’m not going to commit the same mistake. I’m going to double the quantity .
Thanks for SunCakeMom who made the Low Carb Cheesecake a reaility
Heat the oven to 350°F / 180°C.
Prepare cake tin with parchment paper on its side and cover the outside with tin foil.
Combine base ingredients, almond flour, agave and melted butter in a medium size bowl.
Press the crust mixture evenly into the bottom of the cake tin.
Prepare the cream:
Put cream cheese, Agave syrup, sour cream, eggs and vanilla extract into a mixing bowl and whisk them together.
Add sour cream to the mixture and beat it together until smooth and creamy.
Finally stir in the lemon juice.
Pour cream into the cake tin.
Put the cake tin into a bigger tray and pour boiling water into the big tray.
Put it into the preheated oven for about 40 minutes.
After 40 minutes turn the heat down to 150°C and leave the cake in for another 30-40 minutes depending on the oven. Top needs to be golden brown.
Take it out of the oven and let it cool down. Leave it in the fridge for another 6 hours before serving it.
Serve it with raspberry syrup.