"Celebration" Cheesecake [Keto]

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“Celebration Cheesecake” [Keto]

Brownie Cheesecake w/ Sour Cream Topping

To celebrate my 9 year anniversary with Jacob, I followed my gut. My gut told me to make an over-the-top cheesecake inspired by something you might find at the Cheesecake Factory, except not 2000 calories! This sugar-free, gluten-free, Keto cheesecake is totally delicious and you’d never even know it’s not too bad for you either!

INGREDIENTS:

  • 1 package - @ketocandygirl Brownie Mix

  • 32 oz (4 packages) - Cream Cheese (Room Temperature/soft)

  • ⅓ Cup - Sour Cream

  • 5 - Whole Eggs

  • 2 - Yolks only

  • ½ tsp - Kosher Salt

  • 1 TBS - Vanilla Extract

  • 1 Cup - Granulated Erythritol (or favorite sweetener)

  • ½ Cup - Fresh lemon juice

TOPPING:

  • ½ Cup - Sour cream

  • 2 TBS - Cold water

  • 1 TBS - Powdered Erythritol

DIRECTIONS:

BROWNIE CRUST:

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Use your favorite brownie (or cookie!) recipe. I use the brownie mix from @ketocandygirl to make the most amazing brownie crust.

  1. Grease a 9” springform baking pan.

  2. Make the brownie mix as directed on the package. And pour into the springform pan.

  3. Bake as directed. Let cool completely.

CHEESECAKE:

  1. Set oven to 325F. Set about 6 cups of water to boil (in kettle or pot).

  2. In a stand mixer, beat cream cheese on high speed until fluffy. (Make sure your cream cheese is truly room temperature. If not warm in microwave until totally soft)

  3. Add sour cream, and eggs+yolks one at a time, while mixer is running.

  4. Add sweetener, vanilla, salt, and lemon juice. Mix on medium speed until totally mixed and fluffy.

  5. Wrap the bottom of the springform pan in aluminum foil (to prevent water leaks).

  6. Pour the batter into the pan, over the brownies.

  7. Place springform pan onto a deep cookie sheet or roasting tray. Place tray on center oven rack.

  8. Carefully pour the boiling water into the cookie sheet, carefully ensuring no water splashed into the cheesecake.

  9. Bake for 1 hour. Do not open the oven door - this prevents the cake from cracking.

  10. At one hour, turn off the oven, and walk away. Leave the cake inside the oven to slowly cool over one hour. Then chill in the fridge.

SOUR CREAM TOPPING:

  1. Mix sour cream, water, powdered erythritol. Stir until smooth.

  2. Pipe or spread onto the chilled cheesecake! Its tangy and delicious!

Enjoy! And take pictures of your finished dish! Tag @chefmichael.keto on IG to be featured!


 
Recipes, Desserts, SweetsMichael SilversteinDesserts, Keto, sugar free, Cheesecake