Boston Cream Cheesecake

Posted by cemmerich in cheesecake, chocolate, desserts, vegetarian 25 Feb 2013

Testimony of the Day

“Hi Maria, I had to show you my before and afters. My son had his 1 yr old photo shoot in the middle of August. I went ketogenic in the middle of October. We just had a new photo shoot for Christmas done three months into my new life style. I am down 35lbs, almost 4 pant sizes and I feel amazing. Better yet your information in both your books and your blog, not to mention all the wonderful recipes in your cookbooks have given me so much confidence. I am not guilt ridden every time I eat. On top if everything else, I have introduced six women to the “healthified” way. Now they are seeing success with all the info you provide too. I know I have already thanked you once. But I just have to thank you again. With the end of 2013 coming up quickly you are one of the best things that has happened to me this year. So thanks again and I love you new keto-adapted book. It’s the best be far.

Thank you for all you do for your clients and thank you for everything you have done for me!”  - Shauna

To get started on your transformation, click HERE. 


Craig’s Birthday!

Happy Birthday to my husband Craig! AND Merry Christmas to everyone else:) Yep, Craig’s birthday is on Christmas day. He LOVES cheesecake so I thought I would make him a yummy cake…not that we need another dessert, but this one is oh, so good!


For Crust:

3/4 stick butter, cut into 1-inch pieces and softened

1 1/2 cups blanched almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp Celtic sea salt

3/4 cups Swerve (or erythritol and 1 tsp stevia glycerite)

3 large eggs at room temperature

1 tsp pure vanilla extract

3/4 cups sour cream


3 pkg. (8 oz.) cream cheese, softened

1/4 cup, plus 2 TBS Swerve (or erythritol and 1 tsp stevia glycerite)

2 tsp. vanilla extract, divided

3 large eggs

3/4 cup sour cream


2 oz. unsweetened baking chocolate

3 TBS unsweetened vanilla almond milk

2 TBS unsalted butter or coconut oil

1 tsp stevia glycerite (or sweetener to taste) OR EASY ICING:

2 ChocoPerfection Bars

4 TBS unsweetened almond milkMake cake: Put oven rack in middle position and preheat oven to 350°F. Grease a cake pan. Sift together almond flour, baking powder, baking soda, and salt into a large bowl.In another bowl, beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Spoon batter into 9 inch pan, smoothing top. Bake until pale golden and a wooden pick inserted in center of cake comes out clean, 30-35 minutes. Cool 10 minutes in pan on racks. Run a thin knife around edge of pan, then invert rack over pan and reinvert cake onto rack to cool completely.

Cheesecake Layer: Beat cream cheese, sweetener and 1 tsp of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over cake layer. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Topping: Place chocolate and milk in medium bowl. Melt chocolate in a double boiler or microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted (don’t burn the chocolate!). Add sweetener and remaining 1 tsp vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Makes 12 servings.

Traditional Boston Cheesecake = 563 calories, 59 carbs, 1.1 fiber
“Healthified” Boston Cheesecake = 461 calories, 8 carbs, 2.2 fiber


  • cleaneatingoperachic December 25, 2010 at 1:42 pm / Reply

    This comment has been removed by the author.

  • cleaneatingoperachic December 25, 2010 at 1:43 pm / Reply

    Happy Birthday to your husband and Merry Christmas!

    This looks delicious. I think I’ll make this for our desert.

  • grannymumentoog December 25, 2010 at 6:18 pm / Reply

    Merry Christmas! The ingredients say 3/4 stick of butter but the instructions say 1-1/2 sticks. Could you clarify please. Thanks!

  • Maria Emmerich December 26, 2010 at 1:12 pm / Reply

    Opps, only 3/4 of a stick. I cut my cake recipe in half and I forgot to change the direction section. Sorry!

    Happy Baking!

  • Mynders @ What Matters Most December 27, 2010 at 3:30 am / Reply

    Does the filling have chocolate too?

  • Maria Emmerich December 27, 2010 at 12:44 pm / Reply

    No, I just fixed it…sorry about that!

  • Brittney September 30, 2012 at 10:10 pm / Reply

    Could you use Greek yogurt instead of sour cream for the filling? Your recipes all look so wonderful!! I can’t wait to get your cookbooks!

    • Maria Emmerich October 2, 2012 at 7:15 pm / Reply

      Yes, but make sure you use full fat no sugar added yogurt. :)

  • Annie B.Ros October 24, 2012 at 10:40 pm / Reply

    Hey Maria, this looks amazing!! I’m a sucker for cheesecake and nobody could believe their eyes when I passed on dessert during a recent visit to the Cheesecake Factory ;) Plan to make this one soon. One question (for this, as well as your brownie recipes): which brand of chocolate do you use? I cannot find any unsweetened baking chocolate or cocoa powder in your Astore.. could you put some of your favorite brands of those there, please? :)

  • Anonymous November 3, 2012 at 1:55 am / Reply

    Hi Maria,

    I’m planning to make this tomorrow for parents’ anniversary. A question: I’ve been having trouble with the combination of chocolate and almond milk that frequently called for in your recipes (most recently your “twix” bars from lowcarbing with friends)

    The whole thing seizes up and I end up with a paste (tasty, mind you). Can you pass on any tips as I tackle this one?

    Thanks much,


    • Maria Emmerich November 6, 2012 at 2:44 pm / Reply

      The almond milk shouldn’t be the problem. It acts just like milk. What are you mixing it with when that happens?

  • Pj November 17, 2013 at 12:56 am / Reply

    How big of a pan do you use?
    For the part where you say “For cake:” …may I insert the word crust instead of cake?
    Thank you for all of your effort/trials so the rest of us can benefit…
    …You are a blessing!

    • cemmerich November 17, 2013 at 7:31 pm / Reply

      Updated above. Thanks!

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