• On Nov, 05, 2020
•  lady
•  Recipes

Cheesecakes don’t require much effort to turn them low in carbs. Swap the crust, keto the sweetener and done. Delicious New York style Cheesecake!

As I recently have some time, I was searching on the web a few days ago. In search of new, intriguing ideas, inspirational meals that I’ve never tasted before, to delight my loved ones with. Looking for a long time unfortunately couldn’t discover lots of interesting things. Right before I wanted to give up on it, I found this fabulous and simple dessert by accident on Suncakemom. The dessert seemed so fabulous on its pic, it required urgent actions.

It was not so difficult to imagine just how it is made, how it tastes and just how much boyfriend might enjoy it. Mind you, it is quite easy to impress him in terms of desserts. Anyways, I went to the webpage and simply followed the step-by-step instuctions that had been accompanied by wonderful photos of the operation. It really makes life faster and easier. I could imagine that it is a bit of a hassle to shoot pics down the middle of baking in the kitchen as you may usually have gross hands and so i really appreciate the hard work she put in for making this blogpost and recipe easily implemented.

Having said that I’m encouraged presenting my own, personal recipes in a similar fashion. Many thanks the idea.

I was fine tuning the main recipe to make it for the taste of my family. Need to mention that it was a great outcome. They prized the flavor, the consistency and enjoyed getting a delicacy like this in the midst of a stressful workweek. They ultimately wanted even more, a lot more. So the next time I’m not going to commit the same mistake. I am gonna multiply the quantity to get them delighted.

This Keto Cheesecake post was made possible by SunCakeMom

Heat the oven to 350°F / 180°C.

Prepare cake tin with parchment paper on its side and cover the outside with tin foil.

Combine base ingredients, almond flour, agave and melted butter in a medium size bowl.

Press the crust mixture evenly into the bottom of the cake tin.

Prepare the cream:

Put cream cheese, Agave syrup, sour cream, eggs and vanilla extract into a mixing bowl and whisk them together.

Add sour cream to the mixture and beat it together until smooth and creamy.

Finally stir in the lemon juice.

Pour cream into the cake tin.

Put the cake tin into a bigger tray and pour boiling water into the big tray.

Put it into the preheated oven for about 40 minutes.

After 40 minutes turn the heat down to 150°C and leave the cake in for another 30-40 minutes depending on the oven. Top needs to be golden brown.

Take it out of the oven and let it cool down. Leave it in the fridge for another 6 hours before serving it.

Serve it with raspberry syrup.