Dessert

Baked vanilla cheesecake

Name: Baked vanilla cheesecake
Total time: 250 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb Cream cheese; 5½ oz Almond flour; 5½ oz Sour cream; 3½ oz Powdered erythritol; 3 oz Butter; 4 Egg; Vanilla extract, a tablespoon for the whole cake; Sea salt, a good pinch

Baked rather than set in the fridge, which is the difference between a cheesecake and a cold mousse in a pan — and it feeds eight, which almost nothing else here is written to do.

4gnet carbs

45gfat

12gprotein

470kcal

Per serving250 minServes 8

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Ingredients

For the whole dish · serves 8

Cream cheese1 lb
Almond flour5½ oz
Sour cream5½ oz
Powdered erythritol3½ oz
Butter3 oz
Egg4
Vanilla extracta tablespoon for the whole cake
Sea salta good pinch

Method

6 steps · 250 minutes

Every ingredient at room temperature before you start. Cold cream cheese will not go smooth and leaves lumps that never disappear.
Press the almond and melted butter base into the pan and bake it alone for 10 minutes first, so it does not go soggy.
Beat the cream cheese on its own until completely smooth, then add everything else. Beating after the eggs go in whips air into it, and air is what cracks a cheesecake.
Bake in a water bath at 300F for 50 minutes. Wrap the pan base in foil unless you want to find out how much water gets in.
It is done when the outside is set and a coin-sized circle in the middle still wobbles. It will look underdone and it is not.
Turn the oven off and leave it inside with the door ajar for an hour, then chill overnight. Sudden cooling is the other thing that cracks it.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.