Cheesecakes don’t require much effort to turn them low in carbs. Swap the crust, keto the sweetener and done. Delicious New York style Cheesecake!

As I lately have a little time, I had been browsing on the web a few days ago. Looking for fresh, interesting thoughts, inspirational dishes that I’ve never tasted before, to treat my loved ones with. Searching for a while yet could not come across any interesting stuff. Just before I thought to give up on it, I came upon this delicious and simple treat simply by accident on Suncakemom. The dessert seemed so yummy on its photo, it required fast actions.

It absolutely was easy to imagine just how it’s created, its taste and how much my hubby will like it. Mind you, it is quite simple to impress the man when it comes to puddings. Anyways, I got into the site and then followed the step-by-step instuctions that had been accompanied by wonderful photos of the operation. It really makes life quite easy. I could suppose it’s a slight effort to shoot snap shots in the middle of baking in the kitchen because you most often have sticky hands therefore i really appreciate the time and energy she placed in to make this post .

With that said I’m empowered presenting my own recipes in a similar way. Many thanks the idea.

I was fine tuning the initial formula create it for the taste of my family. I must say it was an incredible success. They enjoyed the flavor, the thickness and loved having a treat such as this during a busy workweek. They basically asked for more, a lot more. So the next occasion I am not going to make the same miscalculation. I’m going to twin the amount to get them happy.

Thanks to SunCakeMom for the scrumptious Keto Cheesecake Crust.

Heat the oven to 350°F / 180°C.

Prepare cake tin with parchment paper on its side and cover the outside with tin foil.

Combine base ingredients, almond flour, agave and melted butter in a medium size bowl.

Press the crust mixture evenly into the bottom of the cake tin.

Prepare the cream:

Put cream cheese, Agave syrup, sour cream, eggs and vanilla extract into a mixing bowl and whisk them together.

Add sour cream to the mixture and beat it together until smooth and creamy.

Finally stir in the lemon juice.

Pour cream into the cake tin.

Put the cake tin into a bigger tray and pour boiling water into the big tray.

Put it into the preheated oven for about 40 minutes.

After 40 minutes turn the heat down to 150°C and leave the cake in for another 30-40 minutes depending on the oven. Top needs to be golden brown.

Take it out of the oven and let it cool down. Leave it in the fridge for another 6 hours before serving it.

Serve it with raspberry syrup.

Leave a Reply

Your email address will not be published. Required fields are marked *