We will be using a Seven Inch Springform Pan. This allows us just the pop the cheesecake out, making it a lot easier to handle. It’s always a good idea to have one.
The recipe is made up of 3 components:
- The crust
- The filling
- And the Strawberry Sauce Topping.
The Strawberry Sauce is made on the stove top and just takes the whole recipe to the next level.
But first, we need to get our crust going. In the video she is using a food processor since she doesn’t have any Pecan meal on hand. So, if you don’t have any Pecan meal which will also work for the crust, you need to add a little over half a cup of whole pecans to the food processor. Pulse it until it grinds up after which we will add the rest of the ingredients.
Start by adding two tablespoons of melted butter and two tablespoons of powdered erythritol. Mix it up again in the food processor and you are ready!
Before you start putting the crust in the springform pan, you need to grease it pretty heavily. We don’t want any of the cheesecake to stick to the sides.
After you have greased the pan, pour the crust out into it. Press it out to fill the whole bottom of the pan. In this recipe the crust will be quite thin, so if you like a thicker crust just double the ingredients. Pop it into the fridge and just let it chill for about 20 minutes.
Now we move on to making the cheesecake filling. It is pretty straightforward and simple and pretty standard in terms of making a normal cheesecake filling. The only real difference will be in the sweetener we will be using.
Start by putting 16 ounces (2 packages) of Cream Cheese into a large mixing bowl. Make sure that it is at room temperature. It will not be a Keto Cheesecake Recipe without the Cream Cheese!
Add to this half a cup of powdered erythritol. Being powder is important because you don’t want a grainy texture to your mixture, which standard erythritol will give you. Using a hand blender quickly fluff it up.
Next up add one third of a cup of Sour Cream (Just under 90 grams). Add 2 teaspoons of vanilla extract. Add some lemon zest which will really complement the strawberry sauce in the end. You will need about 1 and a half teaspoons of zest. Now add 20 drops of concentrated liquid stevia. Lastly add in two large room temperature eggs.
Wisk everything together on low speed until it is nice and smooth looking. A Cheesecake with a clumpy filling is just not as good.
Get the pan with the crust out of the fridge. The crust should be nice and firm and chilled. Pour the filling right on top and then pop it in the oven for 45 to 50 minutes on 325 degrees. Just give it a little tap before hand to make sure all the air bubbles are out and spread the top to make it nice and even.
After the 45 minutes keep the cheesecake in the oven. Just switch it off and let the door stand slightly open and let the Cheesecake cool down before taking it out.
Finally it is time to make the Strawberry Sauce. You will just make it on the stove and it will take no more than 10 minutes to make. You’ll needs some fresh strawberries, some lemon juice, liquid stevia an erythritol.
First thing you need to do is chop up 1 cup of fresh Strawberries. Get a sauce pan on the stove at medium heat. Add the chopped Strawberries to the pan. Also add in 3 tablespoons of water and the juice of half a lemon. Add a quarter teaspoon of liquid stevia and one tablespoon of erythritol.
Give it a nice stir and let it cook down for about 8 to 10 minutes. The sauce comes together pretty quick so you want to keep an eye on it.
Add a quarter heaping teaspoon of xanthan gum. Xanthan gum is a low carb thickening agent and you don’t need a lot at all. So always start off with a little and you can always increase along the way.
Let the sauce cool a bit. Then pull out the Cheesecake, top it with the Sauce and Taste! One Keto Cheesecake Recipe done and dusted!