Cheesecake recipe, as requested
EryOaker
Posts: 434 Member
Set oven to 350F
Line 12 count muffin tin with cupcake liners.
Crust:
1/2 Cup almond Flour
1/2 Cup coconut flour
5 Tbls Salted Butter (melted)
1 Tbls Swerve (optional)
1 tsp vanilla or almond extract (optional)
1/8 tsp cinnamon (optional)
Mix crust together and place evenly (about one Tbls each) into liner and press evenly. Bake at 350 for 5 minutes.
Let cool completely before pouring the cheesecake batter onto crust.
Cheesecake Batter:
2 blocks of cream cheese- at room temp!
2 Eggs
1/2 Cup Swerve Sweetener
1-2 tsp of extract (pick your fav flavor!, vanilla for original style cheesecake. I like time really flavorful and use two tsp but this is personal prefers)
1/4 cup of sour cream (optional if you prefer a more new York Style flavor)
Pour batter over cooked crusts. Knock out any bubbles by banging the pan on the counter gently. Bake for 15-20 min. My oven takes 20 min. I cook until they are set but still slightly giggly in the center. Let cool completely in the fridge before eating. Freeze what you can't eat in a week.
I've made original/vanilla, lemon, orange, almond, and chocolate (add 1-3 tsp of cocoa, 1 used three but I love chocolate!).
My latest vanilla batch I added one berry in the center of each before baking. My orange flavored ones I topped with shaved 99% dark chocolate before baking. They were amazing!!!
Line 12 count muffin tin with cupcake liners.
Crust:
1/2 Cup almond Flour
1/2 Cup coconut flour
5 Tbls Salted Butter (melted)
1 Tbls Swerve (optional)
1 tsp vanilla or almond extract (optional)
1/8 tsp cinnamon (optional)
Mix crust together and place evenly (about one Tbls each) into liner and press evenly. Bake at 350 for 5 minutes.
Let cool completely before pouring the cheesecake batter onto crust.
Cheesecake Batter:
2 blocks of cream cheese- at room temp!
2 Eggs
1/2 Cup Swerve Sweetener
1-2 tsp of extract (pick your fav flavor!, vanilla for original style cheesecake. I like time really flavorful and use two tsp but this is personal prefers)
1/4 cup of sour cream (optional if you prefer a more new York Style flavor)
Pour batter over cooked crusts. Knock out any bubbles by banging the pan on the counter gently. Bake for 15-20 min. My oven takes 20 min. I cook until they are set but still slightly giggly in the center. Let cool completely in the fridge before eating. Freeze what you can't eat in a week.
I've made original/vanilla, lemon, orange, almond, and chocolate (add 1-3 tsp of cocoa, 1 used three but I love chocolate!).
My latest vanilla batch I added one berry in the center of each before baking. My orange flavored ones I topped with shaved 99% dark chocolate before baking. They were amazing!!!
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Oh and I use my hand mixer or my kitchen ad to mix is all up until smoother. It is very important to let the cheese come to room temp!!! Don't microwave it. Set it out!0
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Those look really good!! I'm not much of a cook, but I'm definitely going to have to at least attempt to make these. I absolutely love cheesecake. Do you know the macros, or at least carb count?? I must have missed a previous post where you talked about these.1
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Depending on all the optional, it comes in around 3-4 Net carbs. Hold on and I'll get more info for you.1
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This is assuming there are no toppings and no Swerve added to the crust. Honestly, the Swerve in the crust was lack luster....it didn't make that big of an impact so I'd save the carbs and omit it.
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Perfect! Can't wait to try these.
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Awesome!! Thanks for the follow-up info. I've never tried Swerve before. I'll have to check it out. Mouth is watering just looking at those pics lol.0
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This recipe looks amazing! Thanks 0
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I made something just like this except without the crust and without sour cream. They are good and stupid simple. You could add strawberries. Or unsweetened cocoa powder and pb. The possibilities are endless. The plain ones are good by themselves though. I had 2 this morning.1
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motorcyclekopp wrote: »Awesome!! Thanks for the follow-up info. I've never tried Swerve before. I'll have to check it out. Mouth is watering just looking at those pics lol.
Swerve is amazing! Makes and tastes like sugar with no nasty bitter aftertaste!1 -
I made these and they are great. I did not use swerve, because I don't have any, I just used liquid stevia, they still came out great. I tried half a muffin pan that had been sprayed with Bakers Joy and half in the cups. The crust didn't work right without the cups. The cups came out with a perfect layer of crust. Thanks for such a great treat food.0
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retirehappy wrote: »I made these and they are great. I did not use swerve, because I don't have any, I just used liquid stevia, they still came out great. I tried half a muffin pan that had been sprayed with Bakers Joy and half in the cups. The crust didn't work right without the cups. The cups came out with a perfect layer of crust. Thanks for such a great treat food.
Glad you liked it! Yes, the cups are essential! As is refrigerating them before eating!
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