Keto Cheesecake

I craved my Nonna’s cheesecake and ketoized it. I can’t tell the difference!

For the filling -All room temperature 4- 8oz cream cheese 2- Pints Sour Cream 6 – eggs 2- cups of Swerve granulated or Sweetener of choice 2- Tsp vanilla extract 1-tsp lemon juice

Crust 1- cup Almond Flour fine 1 – tbls cinnamon 2- tsp of butter softened

10 inch Springform Pan-grease bottom only

Pre-heat oven 350

For crust mix together flour, butter and cinnamon. Press into bottom of pan. I think I used a little more cinnamon but you do you.

Filling- I use a Kitchen Aid but use what you have to blend like a mixer.

Mix the cream cheese and sugar. Add eggs one at a time making sure they’re incorporated and beating after each addition. Lastly add sour cream and vanilla. Mix well again

Pour into prepared springform pan. Cook for one hour at 350. DO NOT OPEN OVEN DOOR. Turn off the oven and leave it to cool. Refrigerate for 24 hours.

Note: cheesecake is supposed to be jiggly in the middle only. Wobble test it by hitting it on the side of pan. Rippling is not your friend. It’s undercooked, I’ve done it…it’s fixable just bake it longer. Once you see the top get golden, turn the oven off and let it sit in there to cool.

Manja!