Almost zero carbs cheesecake. I had folks over, they cleaned up the cake and then I revealed to them that it was very low carb version.
Needs: All should be at room temperature
1 1/3 cups Erythritol
4 8oz bricks of Philadelphia cream cheese
1 cup full fat sour cream
2/3 heavy cream (Keto baby)
4 eggs
1 tablespoon coconut flour (this holds everything together)
1 tablespoon vanilla extract
zest from one orange (Brightens the experience)
zest from one lemon (Brightens the experience)
Crust:
1.5 cups almond flour
4 tablespoons melted butter
1 tablespoon Erythritol
Directions:
Heat oven to 375 degrees
Mix almond flour, butter and 1 tablespoon Erythritol. Get that muddy with your hands and lay it tight in a spring form cake pan. Bake until slightly golden brown. About 10 minutes. Set aside to cool
Lower Oven to 350 degrees.
For the filling:
Mix Erythritol with the cream cheese until well incorporated. Add the heavy cream to the cream cheese and whisk until smooth. Add eggs, one at a time, whisking after each egg.
In a separate bowl, mix sour cream, zest, coconut flour and vanilla extract. Mix well, then add to the cream cheese mixture. whisk until smooth.
Pour into the pan, tap to get rid of any air bubbles.
Bake for 55 minutes.
IMPORTANT DETAIL HERE: After the 55 minutes, turn the oven off, leave the cheesecake in and walk away for at least 3 hours.
After 3 hours, refrigerate for at least 4 hours or overnight.
Bring to room temp before serving.
