This is a keto friendly version of a classic baked cheesecake, without the base. If you are not doing strict keto, or have allotted some of your carbohydrate allowance just for this, feel free to make your cheesecake base first, then use this recipe to top it! (as you can see, that is what I have done).
Ingredients
675g cream cheese (softened)
5 tbsp unsalted butter (softened)
1 cup powdered Erythritol
3 large eggs (room temperature)
150ml sour cream (room temperature)
zest of 1 lemon
1 1/2 tsp vanilla extract
Instructions
Preheat the oven to 150c. Take a 9-inch springform pan and line with greased parchment. Wrap the pan with aluminium foil covering the bottom and up the sides, making sure at least one layer completely covers from one side to the other as it needs to watertight.
In a large bowl, beat together the cream cheese and butter until smooth, then add the erythritol and combine. One at a time, beat in the eggs, making sure each one is fully mixed in before moving to the next.
Add the sour cream, vanilla extract and lemon zest, then beat again until the all the ingredients are well combined and the mixture is smooth. Pour into the pan and smooth over for a nice finish.
Place the pan inside a large roasting tray that has sides high enough to hold water half way up the cheesecake tin. Pour boiling water into the tray so that it covers the bottom half of the tin, set it in the oven and bake for 80 minutes.
Once removed from the oven, allow to cool to room temperature. Take a sharp knife and run it around the edge of the cake to loosen it from the pan then release the sides of the springform.
Refrigerate for 4 hours before serving, if you can wait that long!
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