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Keto Strawberry Cheesecake

Strawberry Cheesecake

Recipe inspired by our original Raspberry Cheesecake recipe.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time4 hrs
Course: Desserts
Keyword: Keto Chow, Strawberry
Keto Chow Flavor: Strawberry
Recipe Creator: Keto Chow Community Recipe
Servings: 12 slices
Calories: 413kcal
Author: Victoria Jensen

Equipment

  • 9-10" Springform Pan

Ingredients

Crust

Cheesecake

Raspberry Topping

  • 1 package sugar free Strawberry Jello
  • 1 cup hot water
  • 1/3 cup frozen raspberries
  • 1/2 cup cold water

Whipped Topping

Instructions

  • Recipe is written for a 9-10” springform and makes 12 servings. Use HALF the recipe for a 6” springform.
  • Preheat oven to 350 degrees. Combine melted butter, almond flour, sugar, and vanilla in a small mixing bowl. The crust mixture should stick together in a ball. Iif your crust is too crumbly, add more butter.
  • Grease a small cheesecake or springform pan with coconut oil. Press crust firmly into the pan. Bake at 350 degrees for 10-15 minutes or until lightly golden brown.
  • Remove from oven and cool for at least 10 minutes before pouring in the cheesecake filling.
  • Beat softened cream cheese until fluffy. Add vanilla, eggs and sweetener; beat until smooth.
  • Add Strawberry Keto Chow and beat until smooth.
  • Mix heavy cream and almond or coconut milk. Pour slowly into cheesecake batter while beating; continue to pour cream mixture until batter becomes the right consistency. It should run but still be thick. Add more milk if needed.
  • Pour cheesecake batter into pan.
  • Smooth batter with a spatula. If using 9-10 inch spring form pan, bake in oven for 25 minutes, then reduce temperature to 200 degrees and bake for an additional hour, or until fully cooked. If using the smaller 6 inch springform pan, turn your oven down to 200 degrees and cook for 45 minutes. or until fully cooked. The center should jiggle SLIGHTLY when wiggled in the oven. it will set completely as it cools.
  • Remove from oven, cool on counter top until cool enough to touch pan before covering with plastic wrap and moving to fridge.
  • While cheesecake is cooling, heat 1 cup of water and frozen strawberries on stove; mash strawberries with a spoon. Add the Jello package to boiling water and remove from heat. Stir and add 1/2 cup of cool water. Cool in fridge until jello is thick but not completely set. Pour thickened Jello on top of cheesecake and continue to cool in refrigerator.
  • Combine cream, sweetener, and vanilla. Either beat ingredients (with electric hand mixer) or blend in blender (I love using the blender--it's quick and easy) beat or blend until thick and stiff. Place cream in piping bag and pipe around the edges. If you don't have a piping bag, spoon whipped cream over top and smooth with a spatula.
  • Cut cheesecake into 12 slices.
  • Serve, and try not to eat the entire pan!

Notes

NOTES: 
My jello took approx 1 hr to cool in my fridge until it was thick but not set so that I could spoon it on top of the cheesecake. If baked in the oven, there will be a ridge around the edge, and I filled the center. If cooked in an instant pot, there will be no ridge and jello needs to be a bit more set for it to stay.  
This is not a quick recipe. It needs to cook for approx 2 hours between the crust and cheesecake. Plus cooling time for the crust as well as the cheesecake and jello. But it was AMAZINGLY delicious!
 
Nutrition Facts
Strawberry Cheesecake
Amount Per Serving (1 slice)
Calories 413 Calories from Fat 366
% Daily Value*
Fat 40.65g63%
Saturated Fat 20.47g128%
Trans Fat 0.65g
Polyunsaturated Fat 0.91g
Monounsaturated Fat 5.13g
Cholesterol 133.74mg45%
Sodium 270.67mg12%
Potassium 320.25mg9%
Carbohydrates 25.64g9%
Fiber 2.6g11%
Sugar 3.54g4%
Protein 11.63g23%
Vitamin A 1185IU24%
Vitamin C 13.86mg17%
Calcium 180.73mg18%
Iron 1.06mg6%
Sugar Alcohol 16.53g
Net Carbs 6.51g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 413kcal | Carbohydrates: 25.64g | Protein: 11.63g | Fat: 40.65g | Saturated Fat: 20.47g | Polyunsaturated Fat: 0.91g | Monounsaturated Fat: 5.13g | Trans Fat: 0.65g | Cholesterol: 133.74mg | Sodium: 270.67mg | Potassium: 320.25mg | Fiber: 2.6g | Sugar: 3.54g | Vitamin A: 1185IU | Vitamin C: 13.86mg | Calcium: 180.73mg | Iron: 1.06mg | Sugar Alcohol: 16.53g | Net Carbs: 6.51g

Photos by Sarah DeYoung Photography 

By |2019-12-31T09:18:30-07:00October 7th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , |2 Comments

Keto Chocolate Toffee Cheesecake

 

KC Chocolate Toffee Cheesecake
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5 from 1 vote

Keto Chocolate Toffee Cheesecake

This sweet treat was created by Joe Stauffer of www.2krazyketos.com and was the 2019 Recipe Challenge SWEET WINNER. It's been tested and approved by our Keto Chow team.
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time5 hrs 50 mins
Course: Desserts
Keyword: Chocolate Toffee, Keto Chow, Keto Chow Community Recipe
Keto Chow Flavor: Chocolate Toffee
Recipe Creator: Keto Chow Community Recipe
Servings: 8 slices
Calories: 448.2kcal

Ingredients

Crust

Filling

Topping (optional)

  • 2 Tbsp Lakanto suntella or any nut butter; pili nut butter works great
  • 1 ounce coarsely ground pecans

Instructions

Crust

  • Preheat oven to 325 degrees. Combine all ingredients in bowl.
  • Press ingredients into bottom of 8" springform pan.
    chocolate toffee cheesecake press into pan
  • Bake in 325 degree oven for 10-15 minutes until edges begin to brown.
    chocolate toffee cheesecake cooked crust
  • Remove from oven and place in fridge to cool.

Filling

  • Bring cream cheese and eggs to room temp. With a hand mixer, combine Lakanto sweetener and cream cheese until smooth
    chocolate toffee cheesecake cream cheese sugar
  • Add eggs, almond milk, sour cream, and Keto Chow. Combine well but don't overmix or you will add air to mixture.
    chocolate toffee cheesecake add eggs
  • Pour filling into crust and lightly tap pan on counter to remove air bubbles.
    chocolate toffee cheesecake pour
  • Bake at 325 degrees for 50 minutes or until edges begin to brown and center 2" is slightly jiggly. (DONT OVERCOOK or it will crack.)
    chocolate toffee cheesecake cooked
  • When done, turn oven off and crack open door for 10 minutes.
  • After 10 minutes, gently run a knife around edge and close oven door. Allow to cool for another 30 minutes.
  • Remove from oven and drizzle 1 tablespoon of suntella (or other nut butter) across top.
    chocolate toffee cheesecake drizzle
  • If desired, sprinkle coarsely ground pecans over top and then drizzle over suntella or nut butter.
    chocolate toffee cheesecake nuts

Notes

Place in fridge and allow to cool for at least 4 hours.
Visit the 2 Krazy Ketos on their website, Instagram, or YouTube!

 

Nutrition Facts
Keto Chocolate Toffee Cheesecake
Amount Per Serving (1 slice)
Calories 448.2 Calories from Fat 374
% Daily Value*
Fat 41.6g64%
Saturated Fat 18.6g116%
Trans Fat 0.4g
Polyunsaturated Fat 4.22g
Monounsaturated Fat 14.27g
Cholesterol 131.9mg44%
Sodium 328mg14%
Potassium 449.98mg13%
Carbohydrates 28.1g9%
Fiber 3.6g15%
Sugar 4.1g5%
Protein 12.1g24%
Vitamin A 998.78IU20%
Vitamin C 17.42mg21%
Calcium 322.53mg32%
Iron 1.33mg7%
Sugar Alcohol 18.3g
Net Carbs 6.21g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 448.2kcal | Carbohydrates: 28.1g | Protein: 12.1g | Fat: 41.6g | Saturated Fat: 18.6g | Polyunsaturated Fat: 4.22g | Monounsaturated Fat: 14.27g | Trans Fat: 0.4g | Cholesterol: 131.9mg | Sodium: 328mg | Potassium: 449.98mg | Fiber: 3.6g | Sugar: 4.1g | Vitamin A: 998.78IU | Vitamin C: 17.42mg | Calcium: 322.53mg | Iron: 1.33mg | Sugar Alcohol: 18.3g | Net Carbs: 6.21g

Photos by Photography by Lindsay 

Keto Chow Snickerdoodle Cheesecake Bars

 

Snickerdoodle Cheesecake
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5 from 3 votes

Keto Snickerdoodle Cheesecake Bars

These snickerdoodle cheesecake bars are insanely good, and I have even been told they are dangerous!
Prep Time15 mins
Cook Time30 mins
Total Time1 hr 45 mins
Course: Desserts
Keyword: Amanda Balle, Keto Chow, Snickerdoodle
Keto Chow Flavor: Snickerdoodle
Recipe Creator: Amanda Balle
Servings: 15 Bars
Calories: 138.9kcal
Author: Amanda

Ingredients

Snickerdoodle Mixture

Cheesecake Mixture

Instructions

  • Mix snickerdoodle mixture ingredients together. An immersion blender works best for this.
  • In greased 8x8 or 9x9 pan, add the snickerdoodle mixture except for 1/4 cup.
  • Mix cheesecake mixture; spread it on top of the snickerdoodle mixture.
  • Spoon dollops of remaining snickerdoodle mixture on top and use a knife to make a swirl.
  • Bake at 350 degrees for 30 minutes.
  • Let cool and refrigerate for at least an hour or overnight.
Nutrition Facts
Keto Snickerdoodle Cheesecake Bars
Amount Per Serving (46 g)
Calories 138.9 Calories from Fat 119
% Daily Value*
Fat 13.19g20%
Saturated Fat 7.61g48%
Trans Fat 0.46g
Polyunsaturated Fat 0.62g
Monounsaturated Fat 3.7g
Cholesterol 71.9mg24%
Sodium 119.24mg5%
Potassium 142.41mg4%
Carbohydrates 8.12g3%
Fiber 0.53g2%
Sugar 0.82g1%
Protein 4.07g8%
Vitamin A 441.86IU9%
Vitamin C 9.15mg11%
Calcium 76mg8%
Iron 0.3mg2%
Sugar Alcohol 6.4g
Net Carbs 1.19g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 46g | Calories: 138.9kcal | Carbohydrates: 8.12g | Protein: 4.07g | Fat: 13.19g | Saturated Fat: 7.61g | Polyunsaturated Fat: 0.62g | Monounsaturated Fat: 3.7g | Trans Fat: 0.46g | Cholesterol: 71.9mg | Sodium: 119.24mg | Potassium: 142.41mg | Fiber: 0.53g | Sugar: 0.82g | Vitamin A: 441.86IU | Vitamin C: 9.15mg | Calcium: 76mg | Iron: 0.3mg | Sugar Alcohol: 6.4g | Net Carbs: 1.19g

Photos by Photography by Lindsay & Photos by Sara Dearden 

By |2019-11-09T00:08:32-07:00February 7th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , , , , |8 Comments