Keto cheesecake
Preparation time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
Servings: 18 serves
Ingredients
Base
- 45 g butter
- 120 g almond meal
Keto Cheesecake Filling
- 3 eggs
- 6 tsp water with ¼ tsp Bolero Lemon dissolved in it
- 210 g thickened cream or sour cream
- 750 g cream cheese
- 120 g stevia
- 3 tsp Bolero Vanilla
How to prepare
Keto Cheesecake Base
- Preheat the oven to 170℃.
- Melt the butter for approximately 2 minutes (100℃).
- Add the almond meal and the melted butter to a bowl and mix the ingredients for a short time (30 seconds) at medium speed.
- Spoon the mixture into a spring form tin (approximately 28 cm diameter).
- Bake the cake base for 15-20 minutes until it becomes lightly golden and then take it out from the oven.
- Let it cool down.
Keto Cheesecake Filling
- Add Bolero Vanilla and stevia to the mixer or food processor.
- Mix them for a short time (30 seconds) at high speed.
- Add the rest of the filling ingredients.
- Mix them for 1,5 minutes at medium speed.
- Pour the filling on the cake base.
- Bake the cheesecake in the oven for 60 minutes at a low temperature. The cheesecake will be slightly wobbly, and golden on the top.
- Cool the cake in the oven with the door open before serving.