Keto Cheesecake
A rich and creamy cheesecake that satisfies sweet cravings while keeping carbohydrate intake in check.
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Electric Mixer
- Roasting pan
Ingredients
- 24 oz cream cheese softened
- 5 Tbsp unsalted butter softened
- 1 cup powdered Swerve Sweetener
- 3/4 cup sour cream at room temperature
- 2 tsp grated lemon zest
- 1 1/2 tsp vanilla extract
- 3 large eggs at room temperature
Instructions
- Preheat the oven to 300°F (150°C) and grease a 9-inch springform pan.
- Cut a circle of parchment paper for the bottom of the pan, grease it, and wrap the pan in aluminum foil for added protection.
- In a large mixing bowl, beat the cream cheese and butter together until smooth.
- Gradually add the powdered Swerve Sweetener, mixing until fully combined.
- Add the sour cream, lemon zest, and vanilla extract, and beat until smooth.
- Add the eggs one at a time, mixing just until incorporated to avoid overmixing.
- Pour the mixture into the prepared springform pan and smooth the top.
- Place the springform pan inside a large roasting pan and fill the roasting pan with boiling water halfway up the sides of the springform pan.
- Bake for 70 to 90 minutes, until mostly set but still slightly jiggly in the center.
- Cool the cheesecake to room temperature, then refrigerate for at least four hours before serving.
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Notes
Store in the refrigerator for up to one week or freeze slices wrapped individually for up to two months.