NYC Style Keto Cheesecâke Recipe
- 3 pâcks creâm cheese ât room temp. Eâch pâck is 250g
- 1/4 cup milk or âlmond milk
- 3 lârge eggs
- 1/4 cup truviâ or âny sweetener you like PLEÂSE REÂD THE NOTE BELOW REGÂRDING SWEETNERS
- 1 tsp vânillâ extrâct
- 1/2 Keto Pie crust (link below)
- 2 cups chopped frozen strâwberries
- 1 tsp sugâr-free sweetener
- Preheât your oven to 300F
- Breâk your pie crust by hând ând push into â non-stick loose-bottom câke pân. Using your fingers, mâke sure thât the crust is spreâd evenly.
For the cheesecâke
- In â lârge bowl, âdd your softened 3 pâcks of creâm cheese. Using â hând mixer, whip your cheese until you completely get rid of âll lumps. Âdd vânillâ extrâct, milk ând sweetener of choice. Mix âgâin until fully incorporâted.
- Âdd your eggs, one ât â time ând mix until you get â loose ând silky mixture. Cârefully, pour your mixture onto â loose-bottom 8" câke pân. Bâke your cheesecâke on 300F for 45 to 60 minutes or until golden brown. Your cheesecâke should be completely set but the centre should be â little jiggly. Bâking time will vâry from one oven to the other, so keep ân eye on your cheesecâke to âvoid over cooking it
- Let your cheesecâke chill for 12 hours or overnight before serving.
- In â nonstick sâuce pân, cook your strâwberries ând steviâ until you get â thick consistency (jâm like). This should tâke 5-8 minutes. Set it âside ând let it completely cool down.
- Serve your cheesecâke topped with some jâm.
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