KETO SUGAR-FREE CHEESECAKE
DIRECTIONS
1. Preheat oven to 300°. Make the crust: Grease an 8" or 9"
springform pan, and cover the bottom and edges with foil. In a medium bowl, mix
together the flours, coconut, and butter. Press the crust into the bottom and a
little up the sides of the prepared pan. Place the pan in the fridge while you
make the filling.
2. Make the filling: In a large bowl, beat the cream cheese and sour
cream together, then beat in the stevia and vanilla. Add the eggs one at a
time, mixing after each addition. Spread the filling evenly over the
crust.
3. Place cheesecake in a deep roasting pan and set on middle rack of oven.
Carefully pour enough boiling water into roasting pan to come halfway up sides
of springform pan. Bake for 1 hour to 1 hour 20 minutes, until it only slightly
jiggles in the center. Turn oven off, but leave the cake in the oven with the
door slightly ajar to cool slowly for an hour.
4. Remove pan from water bath and take off foil, then let chill in the fridge
for at least five hours or overnight. Slice and garnish with strawberries.
MINT CHOCOLATE CHEESECAKE
Directions
·
Preheat
oven to 325°. Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a
small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of
prepared pan.
·
In
a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips,
creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed
just until blended. Pour half the batter over crust; sprinkle with crushed
Oreos. Carefully spoon/pour remaining batter over top. Place springform pan in
a larger baking pan; add 1 in. of hot water to larger pan.
·
Bake
until center is just set and top appears dull, 75-80 minutes. Remove springform
pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides
from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight,
covering when completely cooled.
·
Remove
rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring
cream just to a boil. Pour over chocolate; stir with a whisk until smooth.
Spread over cheesecake.
Nutrition Facts
1 slice: 518 calories, 33g fat (18g saturated fat), 116mg
cholesterol, 296mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 7g protein.
