I’ve been asked by a few people what my go-to cheesecake recipe is. I realized I didn’t have one on the blog, so I’ve been reminding myself to add one for awhile now. When my husband asked me to bake a cheesecake, I realized that this was my moment.

Creamy cheesecake isn’t an easy feat. It’s an art, really. You have to beat it just the right way. You have to have just the right ratio of ingredients. It’s easy to make a cheesecake, but the creamy part is certainly the hard part.

Two key ingredients in a creamy cheesecake are sour cream and heavy cream (if you’re lucky enough to have access to double cream, that would be great too). Yes–if you’re dairy free, it’s a nightmare. There are dairy-free and vegan options, usually made with soaked cashew meal, but this is so much better. Use organic, pastured dairy products if you can (I used Organic Valley cream cheese, sour cream and heavy cream in this recipe). As far as technique goes, another important part of baking a good cheesecake is not to over-beat the batter. Only beat it for 10-20 seconds at a time and stop as soon as possible. If you end up with a “curdly” or “eggy” texture, it’s likely because your batter was over-beaten. As far as a water bath goes, that’s up to you. I don’t use one, but if you want to, it won’t hurt.

There’s no need for a crust, as the cheesecake forms its own crust in the oven. Top this cheesecake with fresh fruit, sweetened sour cream or chopped nuts, if you desire. Or, do what I do, and just eat it plain. Yum!

Keto Ingredients



Creamy Crustless Cheesecake

Ingredients:

24 oz. cream cheese, softened (3 bricks, preferably organic)

1/2 C sour cream (preferably organic)

1/2 C heavy whipping cream (preferably organic)

3/4 C Swerve sweetener (or your preferred sweetener)

1 1/2 T vanilla extract

3 eggs

Sugar free jams (for topping, optional) Amazon.com Widgets

Directions:

1. Preheat oven to 350 degrees and lightly grease a springform pan.

2. In you mixer bowl, cream together the cream cheese and sour cream until creamy, 10-20 seconds.

3. Add in Swerve and vanilla extract. Beat until smooth–10 -20 seconds.

4. Add in heavy whipping cream and eggs, and again, beat until smooth, 10-20 seconds.

5. Pour the batter straight into the greased springform pan. Bake on the middle shelf for approximately 30 minutes or until the center of the cake is a bit jiggly but the edges have turned golden brown.

6. Cool in the refrigerator for at least four hours, but preferably overnight.

7. Top with sugar free jam, if desired (I thinned my jam with a little water to make it spoonable).

Makes 8 servings.

NUTRITION (1/8th recipe): 290 calories, 4 g carbs, 25.5 g fat, 9 g protein