The Ultimate Cheesecake
I have made a lot of non-baked cheesecake here which is so convenient. However, this one topped all of it as the texture is rich and luscious. The flavor is moderately sweet with the right amount of tanginess and saltiness. It requires a bit of baking but without water bath so it is still a lot simpler. I decided to make this for my 65th birthday which falls on 11 September, and it really turned out to be a perfect birthday cake. It is easy to make and looks as good as it tastes. This is definitely a winning recipe which you have got to try if you love cheesecake.
1. For best results, weigh the ingredients with a digital food scale.
2. Preheat the oven at 325F or 160C.
3. Make the crust by adding the almond flour and salt into a bowl. Mix to combine then add the melted butter and mix until a crumbly dough is formed.
4. Transfer the dough into a 7 1/2-inch springform pan. You can also use an 8-inch springform pan. To ensure no sticking, I highly recommend to grease and line the pan with parchment paper at the bottom and sides. Spread the dough evenly at the bottom and sides. It is fine if the sides are not even or do not go up all the way. Bake the crust for about 10 to 15 minutes just to dry out the dough a bit and brown the edges. Then set aside.
5. Make the cheesecake filling by adding the cream cheese and sweetener into a bowl. Use a handheld mixer to beat until well combined and texture is smooth and creamy. Scrape the sides intermittently. Then add the sour cream, vanilla extract, salt and whisk until combined.
6. Add the eggs one at a time and whisk until just combined. The texture is ultra smooth and creamy. Pour over the baked crust and spread evenly.
7. Bake for about 30 to 40 minutes at lower to middle rack. I baked mine for 35 minutes at the middle rack and the top was already browning at the edges. So, I suggest baking at a lower rack to avoid the browning. When it is done, the top will still be jiggly which is normal so do not overbake. It will firm up as it cools. Let it cool to room temperature then refrigerate for at least 6 hours or preferably overnight.
8. This cheesecake can be kept in the fridge for up to a week or slightly longer.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 4.4 g
Dietary Fiber = 1.1 g
Net Carb = 3.3 g
Calories = 379
Total Fat = 36.1 g
Protein = 10.3 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
.jpg)