Description
This creamy keto cheesecake offers a rich, smooth texture with a perfectly balanced sweetness using stevia glycerite, making it a delicious low-carb dessert. Carefully baked in a water bath to ensure a moist, crack-free finish, it’s an ideal treat for keto dieters and cheesecake lovers alike.
Ingredients
Cheesecake Ingredients
- 32 ounces cream cheese (at room temperature)
- 1 1/2 cups sour cream (12 ounces, at room temperature)
- 4 large eggs (at room temperature)
- 1 tablespoon pure vanilla extract
- 1 tablespoon stevia glycerite (equivalent to 1 cup sugar)
Pan Preparation
- 1 tablespoon soft unsalted butter (for greasing the pan)
Instructions
- Prepare Ingredients and Pan: Remove cream cheese, sour cream, and eggs from the refrigerator at least two hours before beginning. Preheat your oven to 300°F. Boil water, let it cool slightly, then pour into a 9x13-inch pan and place it on the lowest oven rack for a water bath. Generously butter a 9-inch nonstick springform pan on the sides and bottom.
- Mix Cream Cheese: Place cream cheese in a large bowl and use a handheld mixer on low speed to beat it until smooth without overmixing.
- Add Sour Cream, Vanilla, and Stevia: Mix in the sour cream (including any separated liquid), vanilla extract, and stevia until just incorporated, avoiding overmixing.
- Add Eggs: Add eggs one at a time, beating after each just until smooth. Do not overmix.
- Final Mixing: Stir the batter gently with a rubber spatula to fully incorporate ingredients and achieve an even consistency.
- Pour Batter and Remove Air: Pour the batter into the prepared springform pan, smooth the top with a spatula, and gently tap the pan on the counter to release air bubbles.
- Bake the Cheesecake: Place the springform pan on the middle oven rack above the water bath. Bake for 50-60 minutes until the edges are puffed and the center jiggles but is not liquid.
- Cool in Oven: Turn off the oven and leave the cheesecake with the door slightly ajar for 1 hour. Run a knife around the edges if needed to loosen the cake and prevent cracks as it cools.
- Cool on Counter: Remove the cake from the oven, place on a cooling rack, and cool completely (about 2 hours) until room temperature.
- Refrigerate: Refrigerate the cheesecake uncovered in the springform pan for at least 8 hours, preferably 24 hours, to set properly.
- Slice the Cheesecake: Remove from the fridge 30 minutes before serving. Release the springform rim gently. Use a sharp, non-serrated knife dipped in hot water and wiped clean before each cut for clean slices. Use a cake server to lift slices.
- Optional Toppings: Add keto-friendly toppings such as blueberry compote, strawberry compote, or keto chocolate mousse to enhance flavor and presentation.
Notes
- Allow all dairy and eggs to come to room temperature to ensure smooth batter and even baking.
- Using a water bath helps prevent cracks and creates a creamy texture.
- Do not overmix the batter to avoid excess air which can cause cracks.
- Cool cheesecake gradually inside the oven to avoid temperature shock and cracking.
- Refrigerating uncovered avoids condensation forming on the cheesecake surface.
- Use a hot knife that is cleaned between cuts to maintain neat slices.
- Customize with keto-friendly toppings of your choice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American