There’s nothing more decadent that a super creamy cheesecake. However, if you’re looking for a NY style cheesecake, this is NOT it, but I implore you to try this recipe. It’s super smooth and creamy with just the right amount of sweetness and a tinge of tartness.
The best part about this recipe is: I guarantee that no one will ever know it’s low-carb and keto friendly. My parents tried it, my grandfather tried it, and they all raved about it – something they rarely do. So if you have a dinner party or a cookout coming, I highly recommend it. It will allow you to have seconds and keep in line with your diet while not having to tell anyone or make excuses for not having certain dishes. Even though you shouldn’t care what other people think or say, we’ve all had to go through the same questions over and over and sometimes… you just want a piece of damned cheesecake.
It will take some time to cook – sure, but it will be worth it. I guarantee people will talk about ‘that cheesecake you made was soooo good! How come you haven’t made it again?!’ They’ll keep asking for the custard for years to come, guaranteed.
Wait cheesecake is not a… cake?
Correct. Cheesecake is not actually a cake… and doesn’t even have cheese (I don’t really quality cream cheese as a cheese, but that’s my uneducated opinion). But how does cheesecake qualify as a custard? First off, there’s no flour – and you’re not making a batter. It’s a base of eggs, milk fat, and sugar – just like a flan or creme brulee. This is why we cook the cheesecake in a water bath instead of a spring form pan – because it’s a custard.
How important is it to have the ingredients at room temperature?
It is ABSOLUTELY CRUCIAL! This is not a joke. In the recipe I suggest leaving everything out for at least 6 hours. Personally, I leave my ingredients on the counter the night before.
If you’ve never worked with cream cheese, it is incredibly difficult to work with when cold. Just think about the times you tried to put cream cheese on a bagel and how it stuck to the knife like a blood sucking leech – THAT is what you’re working with. It will form into tiny beads that simply won’t smooth out. But, if you let it warm up, it becomes super soft and malleable: exactly what we need.
Is Cream Cheese Keto Friendly?
Yes, yes it is! Some varieties will have about a carb per serving, but there are some brands (typically the organic ones) that are carb free. Other than that, cream cheese is basically milk fat and protein
Can you substitute the almond flour?
You likely could, but coconut flour is a huge moisture suck and might lead to a very dry crust. If you do, I would up the butter by about a tablespoon or until the batter is moist.
Are those cherries Low-Carb/Keto?
Not even close. I can’t read Italian, but I can still read numbers and they aren’t low. However, you’re not eating the entire bottle (it takes a little restraint, but not much), but 1 cherry with a little cherry juice is worth it in my book. Whether it’s cheesecake or cocktails, I love these Luxardo Cherries.