Keto Cheesecake that will make you SPEECHLESS
(soft upbeat music)
- Hey guys, today on Low Carbwith Jennifer, we are going
to be making this milehigh keto cheesecake.
Well it's really not mile high.
But it is thick and luscious and creamy.
You are not going towant to miss this recipe.
You can find the link to the recipe
on my blog JenniferBanz.comand search cheesecake.
Okay guys, let's get started
with this super thickdelicious cheesecake.
So we've got some almond flour.
And I'm going to add in, this isfor the crust, I'm going to add
in some cinnamon and some Swerve.
And some butter.
We're going to,
we're going to stir this up.
And then we've got our nineinch springform pan here.
We're going to put it in the pan.
And you don't need,
this crust has got plenty of butter in it.
You don't need to spraythe pan or anything.
Also this one is non-stick.
So if your springformpan is not non-stick,
you could be just on the safe side
and go ahead and spray it.
So got our crust mixture about ready.
All that cinnamon in there.
Okay so now,
kind of made a mess.
So now we can put thisin our springform pan.
And then we are going tojust press it down and up,
about halfway up the sides.
But you don't, you want it to all be even.
You don't want it to betoo thick in one part.
And you can also use ameasuring cup to get this
even if you don't wantto get your hands dirty.
But I don't mind.
Okay, you want to make surethere's no holes in the bottom.
Make sure it's all completely covered.
Okay, just like that.
So now this needs togo in the refrigerator
for about 20 minutes justfor the butter to harden.
And then our crust will be ready.
Okay we're going towork on the filling now
for our super scrumptious cheesecake.
So I've got six bricksof cream cheese here.
This is a very rich anddelicious cheesecake.
And so now we're goingto beat the cream cheese
until it's nice and smooth.
These have been softened.
So it, they still
need to be kind of worked down.
But we're going to get these beaten.
And then we're going to addin our sweetener and eggs
and the rest of our ingredients.
Okay we've got that kind of mixed up.
So I'm going to start addingthe eggs in one at a time.
And scrape down the edgesjust to get that back down
in there so we can get it mixed.
Okay, we're going to keepscraping and keep adding our eggs.
We've got four more eggs to add.
Last egg.
I'll go ahead and add in the vanilla.
And now we can add in our sweetener.
Just a little bit.
We'll add about a third of this at a time.
And this is Swerve, confectioner's Swerve.
Okay, add a little bit more.
Starting to look really creamy.
The last of our sweetener.
Okay, and we still need to add
in our cream, I mean sour cream.
And I'm going to scrape the sides.
Just going to get all ofthis stuff from the sides.
And I'm going to scrape the bottom.
And I'll beat it one last time.
Alright, our filling is all done.
So we will get our crustout of the refrigerator.
And then we can just pour itin and we're going to bake it
in a 300 degree oven for about an hour.
Okay, here is our crust all ready.
Okay we can pour our filling in, ooh.
It's a lot of filling.
But this is a super thickand delicious cheesecake.
This is something youcould freeze portions
of it and then you canalways have cheesecake.
Or you can serve it to family or guests.
Okay now we can just
even out the top.
And this is ready for the oven.
But like I said, one hour at 300.
And we don't need to do a waterbath or anything like that.
You just have to make sure
that you don't overcook your cheesecake.
Whenever it's ready, you checkit after about 50 minutes.
And you want the center
to still have a little bit of a jiggle.
And then you will let it cool
in the oven with the door open.
And that'll just ensure
that you don't overcook your cheesecake.
And then it will set upand then we will set it
in the oven for about anhour with the oven off.
And then it can go in therefrigerator and it needs
to refrigerate overnight just
so it can get completely set up.
And through the magic of television,
I already have thischeesecake ready to cut.
And holy moly, it looks amazing.
So I'm going to cut into this carefully.
I put some sliced strawberries on it.
And then I put some more Swerve on it.
And this is a very thick cheesecake.
Oh my gosh.
Cannot wait to see this.
I need a cake server.
(laughs)
Mm-mm, oh yeah, that looks good.
I'm getting a little bite right here.
It is so creamy, oh my gosh, look at that.
That is so good.
So this recipe is on my blog.
And it's amazing.
You have got to try it.
And I'm just so,
I'm just distraught.
I mean just so
overcome with joy over howdelicious this cheesecake is.
I forget what I was going to say.
Oh yeah, JenniferBanz.com,search cheesecake.
We'll see you guys later, bye.
This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!" FULL KETO CHEESECAKE RECIPE HERE: https://jenniferbanz.com/the-best-keto-cheesecake