Keto Classic Cheesecake

Keto Classic Cheesecake

Ingredients

Almond Flour Crust

• 1 and 1/2 cups (150g) almond flour
• 1/4 cup (50g) erythritol or other sugar substitute
• 5 Tablespoons (71g) coconut oil, melted

Cheesecake Filling

• 32 ounces (904g) low-fat cream cheese, softened to room temperature
• 1/2 cup (100g) erythritol or other sugar substitute
• 1 cup (240g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice
• 3 large eggs, at room temperature

Instructions

1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
2. Make the crust: In a medium bowl, combine almond flour and erythritol. Stir in melted coconut oil until the mixture resembles wet sand. Press the mixture into the bottom of an ungreased 9-inch or 10-inch springform pan and pre-bake for 10 minutes.
3. Make the filling: In a large bowl, beat the low-fat cream cheese and erythritol together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice; beat until fully combined. Add the eggs one at a time, beating after each addition until just blended.
4. Prepare the water bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
5. Bake: Pour the cheesecake filling on top of the crust. Bake for 55–70 minutes or until the center is almost set and slightly wobbly.
6. Turn the oven off and leave the cheesecake inside for 1 hour to cool. Remove from the oven and water bath, then cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
7. Run a knife around the edges of the cheesecake to loosen it and remove the rim of the pan. Slice and serve.