I’ve never made this crustless cheesecake and only eaten it once in a restaurant. Four of us shared a slice and I remember promising a keto version to myself. I’ve adapted a few recipes into this LCHF keto recipe and it’s as delicious as it looks. Much lighter than normal cheesecake if you keep your mixing light and not overly beaten. It has a wonderful dark “burnt” caramelised edge and warm depth of flavour and is creamy and much less dense than a traditional cheesecake. I do believe it is traditional in Spain to enjoy it alongside a glass of Sherry!
A large part of important prep is having your baking pan well greased with butter, layering two sheets of parchment paper, also buttering after each is layer is put in the pan. Leave a good amount of paper higher than the top of the pan by at least 10cm (4 inches?) as this beautiful cheesecake can rise quite a bit and above the rim of the cake tin. It is now my most favourite cheesecake.
Summary: Make sure your ingredients are all at room temperature and your oven is preheated for at least 15 minutes before you start the bake. First line your pan and don’t worry about the creases or if you like to be neat, make folds as best you can, this is a rustic bake! You’ll be glad to have the fiddliest part behind you, trust me. Beat cream cheese and sugar, add dry ingredients, then wet. Bake at 400F on middle rack (yes, you read that temperature correctly) for 1 hour or up to 1hr 10 minutes until well browned but still jiggly in the middle. Leave in pan until completely cooled, at least 4 to 6 hours before cutting. Cut with a warmed dry knife for a clean cut. Refrigerate.
- 4x 8 oz blocks cream cheese (2 lbs total)
- 1 1/2 cups white keto sugar, powdered or ground if possible
- 2 tblspn coconut flour
- 1 tblspn arrow root powder (it’s the keto version of cornflour)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla essence or paste of 1 vanilla bean pod
- 6 eggs
- 2 cups heavy cream
- Please start with lining your cheesecake pan with 2 layers of parchment paper, buttering well after each in a cross pattern (see pics)
- Beat the cream cheese and sugar, scrape the sides to make sure the cheese is mixed in well
- Add the vanilla
- Add the coconut flour, arrow root, baking powder and salt, gently beating and scraping (don’t over beat though!)
- Heat oven to 400F now
- Beat in eggs lightly, one at a time, scraping sides
- Add 2 cups of cream, beating and scraping until just nicely mixed
- Yes, it’s quite a runny mix!
- Pour into the prepared baking tin and place on middle rack of oven on a cookie pan just in case it runs over (no water bath necessary at all!)
- Bake at 400F for 1 hour OR until well browned, mine took 1 hr 10 minutes
- Remove from oven but NOT from pan.
- Cool in pan for 4 to 6 hours at the least or until completely cooled
- Cut and serve with your choice of berries, cream or as I did here, with the keto caramel sauce I made just recently
It’s truly a wonderful rich treat for special occasions!
Here we go…
So, so good.