Keto Cheesecake with Almond Crust

Instructions

1. Step 1

   Preheat the oven to 160°C. Line the bottom of the springform pan with parchment paper.

   Cookware: parchment paper, springform pan

2. Step 2

   Combine the almond flour, 2 ½ tbsp (30 gr) erythritol, ground cinnamon, and salt in a mixing bowl.

   Ingredients used: 168.0 gr Almond Flour, 1.0 gr Ground Cinnamon, 30.0 gr Powdered Erythritol, 1.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Stir in the melted butter until evenly moistened. Press the mixture firmly across the bottom of the springform pan.

   Ingredients used: 60.0 gr Butter

   Cookware: mixing bowl, spatula, springform pan

4. Step 4

   Bake the crust at 160°C until lightly golden at the edges, then place it on a wire rack to cool slightly.

   Timer: 10 min (fixed)

   Cookware: springform pan, wire rack

5. Step 5

   Beat the softened cream cheese with the remaining 9 ½ tbsp (120 gr) erythritol in a large mixing bowl until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 680.0 gr Cream Cheese, 120.0 gr Powdered Erythritol

   Cookware: electric mixer, Large Mixing Bowl, spatula

6. Step 6

   Mix in the sour cream, vanilla extract, lemon juice, and remaining 1 gr salt until combined.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice, 1.0 gr Salt, 180.0 ml Sour Cream, 10.0 ml Vanilla Extract

   Cookware: electric mixer, Large Mixing Bowl, spatula

7. Step 7

   Add the eggs one at a time, mixing on low speed just until each disappears into the filling.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, Large Mixing Bowl, spatula

8. Step 8

   Pour the filling over the crust and smooth the top. Bake at 160°C until the edges are set, the center still moves slightly, and the center reaches 66°C.

   Timer: 55 min (fixed)

   Cookware: instant-read thermometer, spatula, springform pan

9. Step 9

   Turn off the oven, open the door slightly, and leave the cheesecake inside for 30 minutes. Transfer it to a wire rack and cool for another 30 minutes.

   Timer: 60 min (fixed)

   Cookware: springform pan, wire rack

10. Step 10

    Cover the pan and refrigerate the cheesecake until thoroughly cold and firm. Release it from the springform pan before slicing.

    Timer: 240 min (fixed)

    Cookware: springform pan