It’s not a good time to start a recipe like this one at 6 PM. TIL. Note to future self: pies of any kind demand a slow pace.
First I baked the crust blind. It is a hazelnut almond butter crust. For 15 minutes.
Let the crust cool. For 30+ minutes.
Then came the cheesecake filling. Bake 30 minutes. Let it cool.
Then the sour cream topping is added and baked for 20 minutes. Let it cool before putting in the fridge for overnight setting.
Throughout this, my sweetie is licking bowls and anticipating a tasty dessert. But no dessert last night, it had to wait until this morning, when I cut a slice for us to take to work. If you bake this I suggest you start it early and then enjoy a lovely slice after supper.
Anyhow, it’s definitely worth it! Very light filling and yummy crust.
- 1/2 stick or 1/4 cup soft butter
- 1 1/2 cup almond flour
- 1 cup hazelnut (or use all almond – that’s fine!
- 1 egg
- 1/3 cup keto sugar
- 1/2 tsp sea salt
- 1 tblsp vanilla paste
Place all the above in a deep bowl and beat well or blend in a food processor. It will be a bit crumbly so knead with your hands to form a ball at the end when mixed, plop into a well buttered pie dish but trust me on this, if you have a cheesecake springform pan rather use that. Press crust down and into sides. *if it seems too crumbly add more butter to bind. Butter is your friend in baking … and keto-life in general. Bake at 350F for about 15 minutes or until just golden.
- 2x 8 oz packs cream cheese
- 4 large eggs
- Zest of an orange or lemon
- 3/4 cup keto sugar, powdered
- 1/4 tsp cardamon
- 1/8 tsp nutmeg
- 2 tsp vanilla bean paste or powder
Beat the cream cheese with one egg, add zest, spices and sugar, beat. Then add one egg at a time until all 4 eggs are in the cream cheese. Pour into the cooled baked crust and bake for 30 at 325F, or until set to touch. Cool until touchable and just warm.
Sour Cream Topping (optional but if you do add it you will be in keto bliss)
- 2 heaped cups sour cream and yes heavy Greek yoghurt will work
- 2 heaped tblsp powdered keto sugar
- 2 tblsp vanilla bean paste
- Optional: more orange zest
Beat together well then spread on top of cooled cheesecake mix and bake at 325F for 20 minutes.
Cool, then chill in fridge at least 6 hours until set and serve with fresh berries or berry compote.
Well worth the effort!
Cream cheese filling:
Add to baked crust:
Sour cream topping:
My favourite kitchen corner and the busiest too: