Keto Basque Cheesecake
Ingredients
- 2 pounds full-fat cream cheese room temperature
- 1 1/3 cups Wholesome Yum allulose Brown Allulose makes it extra delicious!
- 5 large eggs room temperature
- 1 1/4 cups heavy cream room temperature (or unsweetened almond milk to lower the calories and carbs)
- 2 teaspoons vanilla extract
- 1 teaspoon Redmond Real salt plus flaky sea salt for topping if desired
Instructions
- Preheat oven to 400°F. Line a 9-inch springform pan with a large sheet of parchment paper so it extends a few inches above the sides of the pan. Place the pan on a large baking sheet and set aside.
- To make the cheesecake, place the cream cheese and allulose into a stand mixer (or a large mixing bowl and use a handheld mixer) to beat the mixture on medium speed for 2 minutes, or until it is very smooth with no lumps remaining, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating on medium-low speed until each egg is combined before adding in the next. Add the cream (or almond milk), vanilla extract, salt and mix on low speed until well combined.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes or until the top of the cheesecake has risen up high, the top is a deep golden brown, and the center is still slightly jiggly. (Keep a close eye on it — if the top starts to get too browned or starts to burn, just gently lay a sheet of aluminum foil on top of the cheesecake until it has finished cooking.)
- Remove the cheesecake from the oven and allow cool completely to room temperature. Once the cheesecake is no longer warm, remove the sides of the springform pan, peel back the parchment, and slice.
- Serve with a sprinkle of flaky sea salt if desired, and enjoy!
Nutrition
Calories: 386 | Fat: 36g | Protein: 9g | Carbohydrates: 4g | P:E Ratio: 0.2