Being keto does not mean skipping dessert. Quite the opposite, in fact. There’s a whole world of delicious keto sweets out there. Since we tend to turn to cream cheese for our fat bombs, creating a classic cheesecake recipe just made sense.
This version is creamy, rich, and tangy, just like the cheesecakes you know (and probably miss from time to time). We didn’t have to stray far from our classic cheesecake recipe, either. With just a few easy swaps—almond and coconut flour in the base, and a keto-friendly sugar in the cheesecake mixture—you’ll be transported to keto heaven. Just follow these few simple tips and you’ll be on your way to cheesecake bliss!
Creating the perfect base
This keto/gluten-free base is buttery and crumbly! It’s got almond flour, coconut flour, and desiccated coconut, plus lots of melted butter to hold it together. Not only do you get tons of extra protein but you also get all the nutty, delicious flavours from the almond and coconut. Press the base into the bottom and halfway up the sides of your pan for maximum base coverage.
Double the fat
Cream cheese and sour cream are what make this cheesecake truly decadent, and the ultimate fat bomb. Just be sure to bring everything to room temperature before starting! This ensures a silky-smooth filling that mixes easily and cooks evenly. To ensure the smoothest batter ever, start by beating just the cream cheese on its own until it’s totally lump-free before adding sour cream into the mix.
Bring it up to temp
We want the cream cheese to be fully softened before you get mixing. Otherwise you might be left with lumps that won’t be whisked away no matter how hard you mix your mixture. If you don’t have time to temp your cream cheese for an hour on the counter, peel away the packaging, place the cream cheese into a microwave-safe bowl, and microwave it for 10 seconds. Poke it to see if it’s softened enough, and if it needs a little more help, return it for 5 more seconds of microwaving.
Choose your sweetener
Stevia can have a slightly metallic aftertaste that some folks aren’t crazy about. We like to use erythritol-based sweeteners like Swerve in some of our keto dessert recipes, like keto chocolate cake. It tends to have a less noticeable aftertaste, even when you use more of it. If you decide to substitute stevia with Swerve, taste your batter before the eggs go in and add just enough to reach your desired level of sweetness.
Don’t over mix
Over mixing may introduce too much air into the batter, and too much air will make your cheesecake puff up during baking and deflate once cooled. Find that perfect mixing balance and just go until the batter looks smooth and incorporated.
Give it a bath
The golden rule of cheesecake making is simple: Do not skip the water bath. This may sound like an annoying step, but you’ve already come this far! Why not make it absolutely perfect? Wrap the bottom and sides of your springform pan in a double layer of aluminium foil to protect it from any leaks, place inside a deep roasting pan, carefully fill the pan with boiling water, and there you have it. The hot water turns into steam, which guarantees even baking, and most importantly, no dreaded cracks!
It’s a labour of love
Yes, this recipe takes a full 8 hours. And yes, it’s 100 percent worth it. The best things in life take time! So don’t rush it. In the end, you’ll be rewarded with the most heavenly cheesecake.
50 g almond flour
50 g coconut flour
25 g desiccated coconut
100 g butter, melted
650 g cream cheese, softened to room temperature
450 g sour cream, at room temperature
1 tbsp. keto-friendly sugar
2 tsp. vanilla extract
3 large eggs, at room temperature
sliced strawberries, for serving
Preheat oven to 160°C (140ºC fan). Make the base: Grease a 20cm or 23cm springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the base into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
Make the filling: In a large bowl, beat the cream cheese and sour cream together, then beat in the sweetener and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the base.
Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the centre. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
Remove pan from water bath and take off foil, then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.