Ingredients:
For the Cheesecake:
- 4 (8 oz) packages of cream cheese, softened
- 1 cup granulated erythritol or other keto-friendly sweetener
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional, for a hint of flavor)
For the Topping (optional):
- 1/2 cup heavy cream
- 1 tbsp powdered erythritol
- Fresh berries or keto-friendly fruit for garnish
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (163°C).
- Prepare the Cheesecake Batter:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the erythritol, beating until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the sour cream, vanilla extract, and lemon juice (if using) until smooth.
- Pour and Bake:
- Pour the batter into a greased 9-inch springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Chill:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
- Prepare the Topping (if using):
- Whip the heavy cream with the powdered erythritol until soft peaks form. You can do this with a hand mixer or stand mixer.
- Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish and Serve:
- Top with fresh berries or keto-friendly fruit if desired.
- Slice and enjoy!
This crustless cheesecake is rich and creamy, perfect for a keto dessert. Adjust the sweetness to your taste, and feel free to experiment with different flavorings or toppings. Enjoy!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
