CHEESECAKE SUGAR FREE RECIPES

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KETO CHEESECAKE RECIPE - SUGAR-FREE LOW-CARB CHEESECAKE



Keto Cheesecake Recipe - Sugar-Free Low-Carb Cheesecake image

Even if you aren't on a keto diet, you just might fall in love with this Keto Cheesecake complete with an almond and coconut flour crust.

Provided by DELISH.COM

Categories     gluten-free    low sugar    Christmas    dinner party    baking    dessert

Total Time 8 hours

Prep Time 15 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 10

1/2 c.

almond flour

1/2 c.

coconut flour

1/4 c.

shredded coconut

1/2 c.

(1 stick) butter, melted

3

(8-oz.) blocks cream cheese, softened to room temperature

16 oz.

sour cream, at room temperature

1 tbsp.

stevia

2 tsp.

pure vanilla extract

3

large eggs, at room temperature

Sliced strawberries, for serving

Steps:

  • Preheat oven to 300°. Make the crust: Grease an 8" or 9" springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling. Make the filling: In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.  Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour. Remove pan from water bath and take off foil, then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.

Nutrition Facts : Calories 500 calories

CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OLIVER



Chocolate cheesecake | Cheesecake recipes | Jamie Oliver image

Make the base of this rich cheesecake with your favourite biscuits, pour in a silky creamy chocolate filling and finish with white chocolate swirls.

Total Time 35 minutes

Yield 16

Number Of Ingredients 8

350 g digestive biscuits
100 g unsalted butter
300 g cream cheese
2 tablespoons caster sugar
1 tablespoon vanilla extract
300 ml double cream
200 g dark chocolate (70%)
100 g white chocolate

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Blitz the biscuits in a food processor into fine breadcrumbs.
    3. Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
    4. Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered. Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.
    5. In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.
    6. Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
    7. Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
    8. Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
    9. Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.

Nutrition Facts : Calories 399 calories, FatContent 30.8 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 28.6 g carbohydrate, SugarContent 18 g sugar, SodiumContent 0.5 g salt, FiberContent 1.2 g fibre

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