Crustless keto cheesecake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 282.2
  • Total Fat: 26.1 g
  • Cholesterol: 207.1 mg
  • Sodium: 205.2 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.2 g

View full nutritional breakdown of Crustless keto cheesecake calories by ingredient
Submitted by:

Introduction

Cheesecake for supper? Well, sometimes!! Cheesecake for supper? Well, sometimes!!
Number of Servings: 8

Ingredients

    16 oz Cream Cheese, room temperature
    0.5 cup Sour Cream, room temperature
    3 large Eggs, raw - at room temperature
    3 large Egg Yolks, raw - at room temperature
    1 tbsp Vanilla Extract
    1.5 tsp Almond Extract (by CRANKYGIRL)
    1 tsp. Better Stevia liquid organic extract liquid (5 ml).

    Boiling water for water bath.

Tips

Allow time for cooling in oven (1 hour) and chilling (at least 6 hours).


Directions

Line bottom of 10 (or 8) inch spring form pan with parchment paper. Wrap outside of pan tightly with aluminum foil. Have ready larger baking pan, at least 2.5 inches deep and 2 inches larger than springform pan to hold water bath during baking.

Preheat oven to 325 degrees. Put kettle of water on high heat to bring to boil.
In large bowl of stand mixer, combine cream cheese and sour cream. Beat with whisk attachment at medium-high until light. Add eggs and yolks, beating on low speed after each addition until well combined. Add stevia, vanilla, and almond. Beat at high speed until fluffy.
Pour into prepared spring form pan; smooth top. Place filled springform pan into baking pan; place on partially removed upper rack of hot oven. Pour boiling water carefully around springform pan at least 2/3 up spirngform pan. Carefully push rack into oven and close door gently.
Bake 25 - 40 minutes, until nearly set in center. Turn off oven; crack door slightly and leave into oven until center is set (about n hour, usually).
Remove pans from oven, lift out springfrom pan and remove foil.
Cover and chill for at least 4-6 hours; overnight is ideal.
Remove sides of pan to slice and serve.


Serving Size: 8 servings

Rate This Recipe