cheesecake

I love Cheesecake. It’s super sweet, extremely satisfying, and incredible with a coffee to equalize. Not something I wanted to give up, I found simple measures to make it Keto friendly, and it’s easy. Check it out and try for yourself!

Recipe: Keto Friendly Cheesecake

Yield: 8 Serves

Cooking Time: ~90 minutes

Ingredients

  • Four eggs
  • 750g Cream Cheese (three bricks)
  • One Lemon
  • 200g Almond Meal
  • 120g Butter (not margerine.)
  • Sweetener
  • Vanilla Essence
  • Springform Tin, or other non-stick tin
  • Sour Cream

Method

The Base

Preheat the oven to 200º

Put the butter in a bowl, and melt it in the microwave for about one minute.

Never, ever use margarine.

With the Almond meal in a large mixing bowl, add in one tablespoon of sweetener, and two large, melted tablespoons of butter. Mix thoroughly until it can form into a large ball. Place it in the tin, and flatten it out evenly.

Almond Meal and Sweetener.

This is how it should look when you’ve mixed the butter through.

Almond Meal, Butter, and Sweetener.

Place this in the oven for 10 – 15 or until the base slightly browns. It doesn’t brown like flour products, so be mindful to not overcook it. This is what it should look like

Baked Almond Meal Base

The Filling

In a large mixing bowl, crack four eggs, place in the three bricks of cream cheese (I suggest breaking it into smaller pieces), the juice of one lemon, a couple tablespoons of vanilla essence, a large amount of sweetener (to your taste really), and about a handful of sour cream. Beat/mix it until it is a smooth consistency and there are no lumps.

Most of the raw ingredients for the filling

Up until a few days ago, I was mixing the whole thing by hand. It is truly, a very labor intense exercise.

ingredients for the filling all mixed in

Consolidation

Pour the smooth mixture over the base in a uniform manner. When satisfied, place this in the oven. The oven should still be at 200º, but when you place the cheesecake in, turn it down to 100º.

Cook it for 60 – 90 minutes. At that time, take it out, and let it cool for a few hours.

Serving

I personally feel that it is best served cold, so once it has cooled, refridgerate for a few hours. It should be delicious by itself, but you can also serve it with berries, or be so daring as to grate some chocolate over the top.

I seem to always have a little base mixture, as well as filling left over, and often experiment with that, Here’s a few photos.

keto cheesecake cupcakes

mini keto cheesecakes, removed from the tray

miniature and regular sized cheesecakes side by side

Of course, if you have your own take on this, I’d love to hear about it. Leave a commend below, or email me!

Enjoy!

28 Comments on Keto Friendly Cheesecake

this cheese cake is brilliant, light and delicious and I found it very easy to eat

by Janice on August 10, 2012 Reply

Amazing. Just cooked it
only took 30 Mons but PERFECT!Cant wait to show the workmates

by jesse on September 14, 2012 Reply

Any idea what the carb load is on this whole thing?

by Ranbgo on September 15, 2012 Reply

    Good question. I don’t have the specifics, but I’m remaking it this evening and will report back!

    by Aaron on September 15, 2012 Reply

    I’ve made another one, the almond meal comes in at 9.6g, and 50mL vanilla essence at, 31.5g.

    41.1g carbs for the whole thing, excellent really.

    by Aaron on September 15, 2012 Reply

Are those temps in Celsius?

by Jane on October 3, 2012 Reply

    Certainly are, I forgot to add C to the end of all my temps as it seems!

    by Aaron on October 3, 2012 Reply

      Sunuva… my base has been sitting in there for 20m at 200F and im sitting wondering what the eff. hahaha

      by Jeremy on August 7, 2013 Reply

I think this is my go-to recipe for cheesecake now. The crust and the filling were simple and tasty. Thanks!

by L on November 1, 2012 Reply

Hi Aaron, amazing recipe! I’m going to try it and probably make a new batch for Xmas Eve, so I have something sweet to nibble on :)

xxx
Susana

by Susana on December 3, 2012 Reply

Where would you get almond meal?

by brandi on February 9, 2013 Reply

    Hi Brandi,

    Typically you can find almond meal in most supermarkets, usually in the health food area.

    by Aaron on February 12, 2013 Reply

      Brandi, if you’re in the US, it’s a little harder to find. I’ve only found it at Natural Market and a local low-carb specialty shop.

      by Nick on March 11, 2013 Reply

    I found it at a Schnucks which is a high end grocery store here in Central Illinois (not sure how many there are nationwide) . It says “Almond Flour/Meal” on the package. Mine was expensive

    by Sarah on June 4, 2013 Reply

      bob’s red mill has almond meal here in the usa, you can get it in amazon mate

      by marcia rogers on December 7, 2013 Reply

I made this tonight and was pleasantly surprised with the result! My ‘sweetener to taste’ guess-timation was a little out :) I halved the recipe & used approx 1 Tablespoon of powdered Natvia in the filling, but next time I will try 2 Tablespoons sweetener. I also used only one (5ml) teaspoon of Vanilla Essence. Overall, the flavour was there, the texture was there and this recipe produced an almost guilt-free pleasure with very little effort. Thank you for sharing such an awesome recipe!

by Dee on March 25, 2013 Reply

    Ah Natvia, I see you must be Australian too. It’s very easy to overdo it on the Natvia, as I usually don’t keep it too measured in the sense of how much I am putting in these days.

    I’d also like to suggest using a small orange instead of lemon or lime, really takes it to the next level, I did it for the second time last Thursday, and I daresay I’ll be keeping it that way.

    by Aaron on March 26, 2013 Reply

      Yes I’m an Aussie :) Thanks for the tip, I love the lemon but might give the orange a try too! The almond meal base is fantastic & also opens up a world of possibilities on its own. Thanks again.

      by Dee on March 26, 2013 Reply

Making this tonight and just realized the temps were in Celsius… Doh!. Was wondering why it was taking so long!

Also… You call for around 1 stick of butter which is about 120g. But is all of that used in the crust? Was a little confused by that because it only takes less than half of a melted stick to get 2 tablespoons of melted butter which I didn’t find enough to saturate 200g of almond meal.

by Jon on April 5, 2013 Reply

What have you got on the top of the cheesecake in the 1st pic as apposed to the last one?

by Kim on April 25, 2013 Reply

    Just a bit of cinnamon :)

    by Aaron on April 25, 2013 Reply

Any estimate of the amount of sweetener? At least a starting place… I was thinking of using Swerve.

Thanks so much!

by Val on July 1, 2013 Reply

    Hey Val,

    I’d probably start with two tablespoons though I use Natvia which is a Stevia and Erythritol blend. I recommend putting some in and tasting it, and if you want it sweeter then add more, but just make sure it’s mixed thoroughly as some sweeteners don’t mix easily.

    by Aaron on July 1, 2013 Reply

Trying this today, and cooking in the oven as I write :) I replaced sweetener and vanilla extract with DaVinci eggnog sugar free syrup in the filling and 10drops of liquid sucralose for the base and used 120g of Heavy Cream instead of the sour cream, but apart from that I went along with your recipe. I can tell you that the whole thing comes up to 4521 calories, 76g carbs, 425g fat, 120g protein :)

by Alisha on November 28, 2013 Reply

What do you do with the butter???!!!! Does it go in the filling?? I’ve got this set up ready to go, not butter in it and wondering what to do here?!

by Shola on June 29, 2014 Reply

    The butter is for the crust

    by Aaron on July 18, 2014 Reply

I have the same question regarding the butter,as two tablespoons of butter for the crust and well under the 120gr melted butter. I will just leave the rest out, the filling tastes good as it is, so ready to go in the oven! Thanks Aaron, you have some great recipes, I’ve just started the journey!

by Sami on September 16, 2014 Reply

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