I was so excited to try this because I only eat low carb. It did not disappoint! Creamy. Flavorful. AMAZING! A few adjustments.. 1) used smallest of my cheesecake pans so cake was not nearly as thick as this one but it was perfect. 2)I added a tsp of vanilla.. awesome. I would even add more next time. 3)Used baking powder instead of cream of tartar. That's what I had, so close enough. Maybe the cream of tartar would add more lift.. but whatever, mine came out insanely good. 4)I used King Arthur Baking sugar substitute. I loved it. 5)Used regular salted butter. Didn't notice a difference and honestly I prefer a sweet/salty combo. Loved it. I honestly can't taste the difference. If you are looking for "cake" this will disappoint. If you are looking for cheesecake, this is the best low carb recipe I have ever tried. Make it at least 1 day ahead though. It will settle and become MUCH more like a cheesecake. I did eat one piece the first evening and although it was really good, it was worlds better a day or two later. Haha I honestly wanted to cry since I cut out all sugar 2.5 years ago. Take Note on use of artificial sweeteners though... The first piece I ate was 1/6 of the pie and the results were very thorough in cleaning my intestines out the next morning. However, 1/8 did not have the same effect. Every body is different, so take notice of what you can handle. I had one piece each night with some regular whipped cream from a can and it did not disrupt my low carb goals. Next time I am going to double the recipe, use the same small cheesecake pan, so I have thicker slices and definitely slice it into 8 slices. How on earth can it be only like 1-2 carbs per slice?! It DID provide HUGE satisfaction, and I plan to not only make some more for myself, but bring it to family gatherings so I won't be left out of the desserts! THANK YOU to the original posters!!!
I just made this cake, its soooooo good, like from the hi end pastry shop. my hubby said next time get the double size pan when you make this cake again, he almost finished the whole cake! lol... Thank you so soooo much for your amazing recipes :)) i bake desserts ONLY from your channel!
I know I’ve commented before but thank you for these videos. They are so much more than cooking videos. They are calming, beautiful works of art that bring peace and joy in the middle of my day!
Amazing cake ! You are by far the best keto dessert Channel. Right to the point with elegance and true delicious recipes. I cannot say the same about other channels that promote horrible recipes as "amazing" "like the real thing" but end up being fiasco. Thank you for all your excellent hard work ❤
I'm so glad you've made this recipe! All of your recipes actually work. Can't wait to make it, although waiting for it to chill overnight will require patience! Thankyou!
Your video is so helpful with very detailed measurement about each ingredient in order and nutrition summary. I can tell you are really willing to help people. Very encouraging. I haven't baked any of bread and cookies until now. But I think I can do by watching your video. I started keto diet this year to stay healthy. So I browsed RU-vid to find informative channels. And your channel is my most favorite channel for desserts. I know my husband will love it too. Thank you so much!
aww... thank you so much for all your kind words. Makes my heart full.. deeply appreciated. I’m grateful to be a part of your keto lifestyle by just sharing recipes with you guys. ❤️🥰😊🙏
Ive tried this today and it was so yummy!😘. Cream cheese is the best! Thank you for sharing this to us. Please keep sharing simple and easy to make keto treats!😍
Thanks for sharing this recipe! I made this yesterday and it was so good my family ate it all! Going to make it again today but adjust the sweetness a little :)
I followed every step and failed. Not sure what I did wrong. Cake didn't rise at all. Update next day: redone it. I forgot to put the cream of tartar previously, not sure if that was the reason but 2nd time lucky, it finally looked like in the video!
I just discovered your channel, I always like to make recipes lighter especially desserts which can be a challenge. Thank you for posting these videos that are simple, minimalistic, convenient conversions for the measurements, and you list the recipe right at the end. 😋🍮🍰
✨🕊 Good Evening KETOSERTS! Haven’t Forget about One of My Favorite Channels. This Cake is So Simple! Elegant and Beautiful! Looking Forward to Enjoy it! The Next one On My list is the Coconut 🥥 Custard Pie 🥧. Like Always I’ll let You a Know the Outcome. BLESSINGS! Health and Happiness. ✨🍓✨
Carmen Burgos hello Carmen! Always thankful for all your kind words. Hope you will like the coconut custard pie. Have a blessed week ahead my friend.🥰😊❤️
Maravilloso. De momento no debo tomar ciertos alimentos, almendras, estevia y tal, a medida que vaya adelgazando o algún día que tenga mucha necesidad me haré algún postre suyo. Felicidades.
¡Hola! Hornee a 280 ° F (140 ° C) durante 90 minutos. Retire del baño de agua y vuelva a colocarlo al horno para dejarlo reposar en el lado de 1 hora. (Ovenis se apagó) Deje que se enfríe y refrigere durante la noche antes de deshacerse y cortar. También actualicé la casilla de descripción para español. ¡Gracias! ❤️😊🥰🙏
Ketosert .... luv your channel . I just made the blueberry cheesecake for my wife’s bday . It was almost perfect . She luv it! I’d like to make this one next .. question when you placed the pan in the oven , is the pan open on top or covered ? I think your video is covered with a plate and something. I’m not sure if I need to cover the pan. Thanks
Thank yu Jay-ar. Happy Birthday to your lovelu wife, so happy she loves it. The pan is not covered, once you pour the hot water for the bain-marie you can bake it straight to the oven.😊
Why is it that after baking my Japanese Cheesecake (I let it stay in the oven turned off) the cheeseake deflates so much that the middle part of the cake is already way below edge?
Hello dear! For the sunk-in-the-middle or forming-a-waist type of problem (collapsed, shrunken, deflated, etc.) the main reason lies in wrong baking temperature (usually too high temperature, or using too large baking pans in a too small oven) or insufficient baking time. Every oven runs different, you can decrease the baking temp and baking time. Also make sure not to over beat your egg whites. If egg whites are beaten past the point of stiff peaks, the matrix of proteins will begin to break down and the foam will collapse. The egg whites will become grainy, watery, and flat and will cause for your cheesecake to collapse.
Jacqueline a mom Hi Jacqueline! yup, some recipes includes cheddar cheese or parmesan and I tried it but IMO the texture is a bit dry. I still prefer this recipe, simple and minimal ingredients. And with only 1.6g nc per slice. 😊
Thank you for this recipe. How/what did you do to keep your cake from falling down? Mine is half the original height. My baking time was also half the given time.
Hi Susan! Water bath, right temperature of the oven and don’t overbeat the eggs. Also resting it in the oven is very important because sudden change of temperature would cause the cake to collapse.
hi i tried this recipe today its a success but its too sweet..im using steviana and i used the same measurement..may iknow d ratio of erythritol and steviana?..🙂
I have made it several times. Its tasy but never turns out fluffy cake texture from inside, its more like a flan texture from inside. Why is that so? Also i think u shud add vanilla essence to the recipe🌹
Hi! Yes, you can definitely add vanilla extract. If it’s not fluffy it means that your cake collapsed, no air bubbles in the cake itself. It’s either you over baked it (every oven runs different) or the egg whites were not whipped properly.
Keto Tweak thank you! Chilled egg whites will make very fine and smooth meringue with small and strong air bubbles inside. They remain strong even in the oven and help the batter rise higher and fluffier.
I just put it in the oven, but I have a problem my merengue was flat, didn’t foam well, what could happen? I did it as instructed. Should I add the erithrytol to the cream cheese batter instead of the merengue?
Hi Myriam, make sure you’re bowl and beater that you’re using totally clean with no grease at all. Try wiping the bowl and beater with lemon or vinegar to make sure it’s grease free.
Also one of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage. ... Once your egg whites are overbeaten, they won't work properly in your meringue.
Hi i was wondering if i Can i just microwave the cream, creamcheese and butter to melt instead of double boiler? When you leave the cake in the oven, do i need to leave everything inside or take the waterbath out? Should i leave the oven door slightly open or full closed? Is the unmolding happen after chilling overnight? Sorry for so many questions 😊
Keto Tweak Hello! It's not that the function of the double boiler is unnecessary-it's essential whenever you're warming up temperature-sensitive ingredients that require gentle, indirect heat. And for this recipe, you want to make sure that the cream cheese is totally melted and incorporated to the butter that’s why I recommend using doube boiler. When you give the cheesecake a rest inside the oven you have to remove it from the water bath. You don’t have to leave the door open, fully closed. And yes, chill it overnight before unmolding.
Wonderful recipe! I havent tried it yet (it’s in the fridge), but it looks yummy. The only thing is that my cake deflated after taking it out of the oven. I put it in the water bath and let it rest in the oven for one hr (oven off). My guess is that my oven is too hot. Also, I used a 7 inch Springform pan because I don’t have a 6 inch pan with removable bottom. I’m going to try this recipe again. Can I use a 6 inch pan without a removable bottom? If yes, should I line it with parchment paper the same way you do for burnt basque cheesecake? I figure I’ll be able to remove the cake easier. Thanks for your great recipes!
Hello dear, yes you have to line it with parchement paper to avoid sticking. You can also use a regular pan (not removable bottom) but the edges will be on the rough side.
@@ketoserts thanks for your reply. I’ll try again in a 6 inch pan and will be quick when I return the cake to the oven to rest. I think I may have taken too long to put it back in the oven, so it deflated.
I tried your recipe three times and my family absolutely love this. But I can't get the brown top surface as yours. My cake flatted once removed from oven. How do I salvage this?
Hi! Did you put it in the water bath and let ir reston the oven for 1hr? (removing it from the water bath before resting it back to the oven) Shri king and deflating of cheesecakes which are mostly caused by the overbeaten egg whites or wrong oven temperature.
Thanks alot. It's a success after your advise and my friends & families enjoy the utmost during the festive season. They are asking if there's other flavours. May I know how to change it to chocolate flavour? I tried adding 30g coco powder and add 20ml whipping cream but it turn out alittle too moist then your original recipe. @ketoserts
hello Ksert :) im a newbie in baking, however i like to try your cheesecake recipe, never seen the removable round pan before, may i know where i can get the same pan as yours please? thanks in advance :))
@@ketoserts oo yess i do have coconut milk, is that the same coconut milk with coconut cream? anyway i have to buy this round pan first from amazon :)) thanksss so much again :)
manhuntsoap the water may leak inside the pan if you don’t put the tin foil properly. I suggest to double the foil just to make sure there’s no water leak. This is flourless, you can add some almond flour or coconut flour if you want but it should also work without it.
Крем из зубного камня часто используется для стабилизации яичных белков и помогает обеспечить характерные высокие пики в таких рецептах, как безе. Если в таком случае у вас закончились сливки из зубного камня, лимонный сок станет отличной заменой.
Tried it before but my fam can't get enough! Even my non keto kids devoured it. If I doubled the recipe how long will i cook it and what temp? :) thanks
pericon leigh yay! So happy they enjoyed your cake! You can bake it at the same temperature but the baking time may depend on the size of your pan. You have to check it after the 90 min mark.
Lizzy Liz hi Lizzy! Sorry about that..😔one of the main reason is your oven is too hot. Each oven is different, so if your cheesecake deflated try adjusting it to 260°F-250°F for 90 mins. And make sure your oven is turned off while resting the cheesecake for an hour.
Hi Yolanda! Here’s the link from amazon 😊 www.amazon.ca/Fat-Daddios-Anodized-Aluminum-Cheesecake/dp/B0012Q5QQ4/ref=mp_s_a_1_3?dchild=1&keywords=fat+daddios+6+inch+cake+pan&qid=1593492253&sprefix=fat+daddios&sr=8-3
