This keto baked cheesecake is so rich and creamy, you won’t even miss the carbs!
Ingredients:
For The Base:
1 Box Gracious Bakers Vanilla Biscuits
150g butter (melted)
1 tbsp fresh orange zest
For The Filling:
500g Cream Cheese full fat
175mls Sour Cream full fat
1/2 Cup Erythritol (powdered)
3 large Eggs
1 tsp Vanilla Extract
Method:
- Crumble your Gracious Bakers biscuits using a food processor or rolling pin.
- Mix in melted butter and orange zest.
- In a 22cm springform cake tin, line the bottom with baking paper, grease the inside with butter and press the base mixture into the bottom of the tin.
- Place the tin in the fridge to allow the base to set. Preheat your oven 160C.
- In a mixing bowl, add the cream cheese, sour cream, vanilla extract and erythritol. Mix until well combined.
- As the mixture begins to thicken slightly, add the first egg and continue to mix. Add in the rest of the eggs one at a time, and continue to mix.
- Using a sieve, pour the cream cheese filling through into the base. Put the cheesecake into the oven and bake in a deep baking dish filled with water. Alternatively, you can place 2 ramekins filled with water right next to the cheesecake. Bake for 50 minutes.
- Check the cheesecake by pushing a spike into the middle. If it comes out clean then the cake is ready.
- Turn the oven off, and leave the oven slightly open for another 30 mins to cool the cheesecake slowly.
- Remove from the oven and let it come to room temperature before placing in the fridge for 4 hours to set before serving.
Get your Gracious Bakers Biscuits here:
https://www.graciousbakers.co.za/product-page/banting-vanilla-biscuits-1
