Updated: May 21, 2020
Taylor and I do a keto diet from time to time as it's a way to lose weight and slim down while also refreshing our bodies. We used to think it was difficult to start, but over the years we have found tons of recipes that are simple and we love making! This is a diet that works for us, but may not be for everyone. The biggest thing I crave while avoiding carbs and sugars is well...dessert!
Let me tell you this Crustless Cheesecake solves that craving for sure!
24 ounces of cream cheese - softened
5 tbsp of unsalted butter - softened
3 large eggs - room temperature
3/4 cup of sour cream - room temperature
1 1/2 tsp of vanilla extract
Set out all of your ingredients as it's best that they are softened or at room temperature.
Preheat your over to 300 degrees. Begin bringing several cups of water to boil, you won't use this until your batter is made, this will be used to pour into your roasting pan prior to baking.
Now it's time to prepare your springform pan for backing. Cut out a circle of parchment paper (I like to make this slightly larger than the bottom of the pan and to lock it in place). Grease both the side and the bottom of the pan to ensure the cheesecake doesn't stick. Wrap several pieces of aluminum foil to ensure the water doesn't seep in (I use two and ensure they wrap up the sides of the pan).
In a large bowl, mix the cream cheese and butter until it's at a smooth consistency, then you can add in the swerve sweetener. While continuing to mix, you will add in each egg individually. Take your time and ensure that all ingredients are mixed in and scrape down the sides of the bowl as well as the mixer as you go. (Hand held mixers work just fine, that's what I used in the video above!)
Add in the sour cream and vanilla extract to the smooth batter, until well combined. Pour batter into the greases spring-form pan (I believe mine is 9 inches) and smooth out the top!
Set the pan inside a roasting pan or a deeper baking sheet will work fine. Place the pan/sheet in the oven and carefully pour your boiling water until it reaches approximately halfway up the side of the spring-form pan and ensure that you don't overfill.
Bake the batter for approximately 70 to 90 minutes, I've found that closer to 80 to 90 mark is about where mine are ready. To ensure it's done, you will jiggle the pan and the center should only slightly jiggle.
Once ready, carefully remove from the oven and remove the spring-form pan from the remaining water and let the cake cool to room temperature. Then, run a sharp knife around the edges of the pan to loosen the cake prior to releasing the sides. Refrigerate for at least 4 hours before serving and remember it's okay if you cake cracks!
This was not my recipe - I found the original recipe on Pinterest, but modified it to fit more along the lines with what we personally like taste wise and to better fit the keto diet that we are doing.
Feel free to add lemon zest, sugar free chocolate syrup or a berry compote!