{"id":467,"date":"2021-12-26T17:41:34","date_gmt":"2021-12-26T21:41:34","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=467"},"modified":"2021-12-26T17:41:34","modified_gmt":"2021-12-26T21:41:34","slug":"cheesecake-keto-low-carb","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2021\/12\/26\/cheesecake-keto-low-carb\/","title":{"rendered":"Cheesecake (Keto, Low-carb)"},"content":{"rendered":"<p>I used a 9-inch springform pan. This is a perfect, not-too-sweet cheesecake that is great topped with fresh berries.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients<\/strong><\/span><\/p>\n<p>For the crust<\/p>\n<p>2.25 cups almond flour<br \/>\nFor the crust3\/4 cup Powdered Sweetener (I like the Lakanto Monkfruit one)<br \/>\n1.5 teaspoon Cinnamon<br \/>\n9 Tablespoons Butter, melted<\/p>\n<p>For the filling<\/p>\n<p>3 Packages 8 ounces full fat cream cheese, room temperature<br \/>\n1 Cups Powdered Sweetener<br \/>\n3 Large Eggs room temperature<br \/>\n4 Ounces Sour Cream, room temperature<br \/>\n1\/2 Tablespoon Vanilla extract<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Directions<\/strong><\/span><\/p>\n<ol>\n<li>Pre-heat oven to 325F. Adjust the rack to the middle of the oven.<\/li>\n<li>Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.<\/li>\n<li>In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.<\/li>\n<li>Add in the sweetener a little at a time (about \u2153) and beat with the hand mixer.<\/li>\n<li>Add in the room temperature eggs one at a time and beat until well incorporated.<\/li>\n<li>Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.<\/li>\n<li>Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.<\/li>\n<li>Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn&#8217;t stick. Do not remove the springform). Let sit on the counter for 1 hour.<\/li>\n<li>Cover loosely with plastic wrap and refrigerate for at least 8 hours.<\/li>\n<li>Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I used a 9-inch springform pan. This is a perfect, not-too-sweet cheesecake that is great topped with fresh berries. &nbsp; Ingredients For the crust 2.25 cups almond flour For the crust3\/4 cup Powdered Sweetener (I like the Lakanto Monkfruit one) 1.5 teaspoon Cinnamon 9 Tablespoons Butter, melted For the filling 3 Packages 8 ounces full [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":468,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,15],"tags":[],"class_list":["post-467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-low-carb"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/467"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=467"}],"version-history":[{"count":1,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/467\/revisions"}],"predecessor-version":[{"id":469,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/467\/revisions\/469"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/468"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}