I made this for Thanksgiving dinner dessert. Everyone loved it! I made a variety of toppings that each person could use on their own piece. I'm making it again for Christmas dinner dessert. Thank you for the recipe!
I have been the cheesecake queen in my family for 50 yrs. Never thought I would be making a cheesecake other than my own that I actually love. This recipe is so good. I double the lemon juice and add 1 T lemon zest. I also add a sour cream topping just like my own recipe has. When cheesecake is done,I take a pint of sour cream, 1/4 Monk fruit, and 2 t vanilla paste. Mix, add to top of cake & return to oven for 10 mins. So happy I can still enjoy my favorite dessert of all time.
She also has a recipe for "Mini Keto Cheesecake's" from same recipe. OUTRAGEOUS! My hubby truly flipped out! I will have to hide it or he'll eat all of my shares! Real key--don't overcook or it will dry out. The mini cakes called for 25 minutes baking. I reduced mine to 17 minutes and they were GREAT!!! I love your recipes!
I seperate the egg whites, make the filling, beat the egg whites till fluffy, FOLD into filling and then add to the pan. makes the cake sit higher and fluffier without compromising the flavor.
I searched everywhere for baking temp. Thank you so much. I'm trying it for my hubby's birthday and I start to maki it and suddenly 😮 WHAT TEMPERATURE!!????
I just made this recipe. It's cooking as we speak. I didn't have 4 blocks of cream cheese. I only had 2 so I cut it in half. It filled the pan almost to the top. Going to update once I try it.
Great Video Maya...Keep it up 👍...You literally motivated me to have my cheesecake and eat it too (all Keto) coz that's what I've been missing since going Keto for over 6 months now 🥰...Liked and Sub'd...You deserve sooo much more views and subscribers 🥇
I'm SO jealous! I'd ❤️ to be taking a bite of Cheesecake rn. ;( Cheesecake is like my thing! Been perfecting it since college. And now I'm Keto. Oddly enough I've been making mine with a shortbread crust (Traditional Mexican Cookie dough) for yrs. It was totally accidental because I didn't want a traditional Graham crust for a change. Anyway, everybody loved it! My point, I think that your crust will resemble a shortbread...excited to give it a try! Blessings from Iowa, L
Thanks for this great recipe. Just bought your cookbook! The Keto way of eating always helps to reduce the inflammation and pain in my body so I am looking forward to trying new recipes to help keep me on track!
Everyone always says “Don’t bake it too long it will dry out!” Since every oven is different and it also depends on where you live, high altitude etc. I have yet to make a cheesecake bc I’m so scared of drying it out or it will come out too undone lol so I opt for no bake cheesecake, they come out like the real NY style cheesecakes and it’s Keto😃 Happy Baking everyone! And remember “don’t over bake!” 😂😂
Hi Gloria, Coconut flour and almond flour are not interchangeable, but I have instructions for doing a coconut flour crust in the post here: www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/
Oh my gosh this is sooo good. We made it Sunday. It was quick and super easy, we made it in 10 minutes. The only thing we did was to add sugar free low carb raspberry jelly (1 Carb), warmed it and sprinkled on top of the cheesecake, delicious.
One tip to add to this is make this cook evenly is to create a hot water bath. Wrap tin foil around the base half way up the spring form pan. Next, get oven roasting pan or a deep pan and place it in the spring form pan into it and fill it with hot water. Make sure no water splashes on the cheese cake filling. Bake like normal. If cracks appear on the top. Topping's cover that nicely. Lol! Otherwise it should come out solid. I like my cheesecakes with fruit toppings.
I use a water bath too. I put my cheesecake pan inside another larger pan and put that pan inside another larger pan filled with boiling water. It comes out perfect without any water leaking into the cheesecake. Cracks won't appear if the cheesecake is cooled slowly. It should be left in a semi-open oven for about 45 minutes after baking, then left on the counter until it cools, and then put in the frig.
1oz is 28 grams so hopefully this helps you to do the math. You can find conversion information on Google as well. Most Americans don't cook in metric measurements as we use ounces and pounds.
Hi Dhana, Like GLW said above, you'd just convert 1 oz=28 grams. Or you can use the metric conversion feature on the recipe card here: www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/
Thanks Maya. I followed your video instructions closely. However, after baking, I have a brown top layer over the cheesecake. Any ideas? I'm using a countertop conventional oven.
This my first time making this recipe! I’m pretty new to keto. I need a quick hack to allowing cream cheese to soften enough. Using phili and room temp is not enough. If anyone else has this question please let me know a simple solution TYIA.
I just made this and it turned out fantastic. The next one I make I will cut the parchment paper a quarter inch bigger so it comes up the side a little bit. I will also flour under the parchment. While I had no trouble with the sides, The parchment didn’t want to separate. The cake eventually came up off the paper leaving the paper stuck to the bottom..I think the butter ran between the paper and the pan congealing there and acting like glue. Looks and tastes like a genuine New York Cheese cake.
You dont say what temp or how long to bake it in the oven in the video. The whole recipe requires bouncing back and forth from website to RU-vid just to follow.
I did say it in the video, when placing in the oven. It takes 45-55 minutes at 350. All the required info is in the video, and ingredients are also in the video description for convenience. You don’t have to go back and forth between the site and RU-vid unless you want the written recipe instructions. :)
Yes, you can. You'd just need more. I have a conversion calculator here : www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/ I also have plain powdered allulose here : www.wholesomeyumfoods.com/shop/sweeteners/allulose/allulose-powdered/
how many grams in a slice for it to have 5g carbs? alulose was the replacement that had less carbs at the store, did half of this recipe and I still got 90+ carbs total. The sad part is that this was for my mom and now she won't be able to eat it. What had most carbs was the crust. and I did half of this amount I really don't understand
Hi Isidora, I didn't weigh the slices, but a serving/slice is 1/12 of the entire cheesecake. It's very rich and filling. The 5g per serving are net carbs, not total carbs, and you can read more about net carbs here: www.wholesomeyum.com/how-to-calculate-net-carbs/
Hi Jessica, I agree, that’s why I created Besti! It’s available on my website or on Amazon, here’s a copy of the links from the video description: ► Besti Monk Fruit Allulose Blend (for the crust): amzn.to/2UNr1NI on Amazon OR www.wholesomeyumfoods.com/shop/sweeteners/monk-fruit/monk-fruit-allulose-blend/ on my website ► Besti Powdered Monk Fruit Allulose Blend (for the filling): amzn.to/3oPvCuR on Amazon OR www.wholesomeyumfoods.com/shop/sweeteners/monk-fruit/monk-fruit-allulose-blend-powdered/ on my website
I use Swerve sweetener. You suggest using powdered sugar if not using Besti so my question is how much powdered sugar should I use? Is it the same ratio as Besti? TIA
Going to definitely try this with the Besti powdered sweetener. I made a keto cheesecake brownie recipe with the erythritol sweetener and it was okay overall, but I didn't like the aftertaste of the sweetener. I'll try making it again with the Besti.
Hi Vivian, Thank you for asking and appreciate the support! This recipe is in my first book here: www.wholesomeyum.com/cookbook/ My second book here has caramel mini cheesecakes: www.wholesomeyum.com/keto-carbs-cookbook/
You're very welcome! I have this peanut butter cheesecake recipe that has a chocolate crust: www.wholesomeyum.com/keto-peanut-butter-cheesecake/ -- you could also use the crust from that with the regular filling from the video.
Hi Evonne, 9 inches in diameter would be 22.86 cm. I'm sure if it's something like 22.5 or 23 cm that would work fine. This is the pan I use: assoc-redirect.amazon.com/g/r/amzn.to/3GFAV6g
@@evonnehopeang6350 A bit too big, yes. The recipe card lets you scale number of servings so you can change it to 20 to make in that pan. www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/
