Name: Keto Cheesecake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 2,5 2 1/2 cups keto cookie crumbs (* See notes); 0,6 5/8 cup butter (melted); 2 2 cups cream cheese (softened and room temperature); 1,3 1 1/4 cups sour cream (room temperature); 3 3 large eggs (room temperature); ¾ 3/4 cup superfine sugar substitute (I used erythritol ** See notes); 1 1 tbsp vanilla extract

Keto Cheesecake

55m

Inspired by The Big Man's World ®

Saved by @fiona (@fiona)

12servings

Makes 12 servings

2,52 1/2 cups keto cookie crumbs (* See notes)
0,65/8 cup butter (melted) · melted
2cups cream cheese (softened and room temperature) · softened and room temperature
1,31 1/4 cups sour cream (room temperature) · room temperature
3large eggs (room temperature) · large, room temperature
¾3/4 cup superfine sugar substitute (I used erythritol ** See notes)
1tbsp vanilla extract

Preheat the oven to 160C/325F. Line a 9-inch springform pan with parchment paper or tin foil and set aside.

In a high speed blender, add your keto peanut butter cookies and blend until a fine consistency. Measure out 2 1/2 cups and place it into a mixing bowl. Add the melted butter and mix together until combined.

Transfer the cookie crust into the lined springform pan and use the back of a spoon to spread around the edges. Refrigerate the crust while you prepare the filling.

In a high speed blender or food processor, add the cream cheese, sour cream, and superfine sugar substitute and blend until combined. Add the eggs, then the vanilla extract, and blend once more until fully incorporated.

Remove the pie crust from the refrigerator and add the cheesecake filling to it. Place the cheesecake in the oven and bake for 50-55 minutes, or until the middle is mostly set.

Turn off the oven and open the oven door slightly. Allow the cheesecake to cool in it completely, before refrigerating for at least four hours, to firm up.