Keto "Celebration" Cheesecake

 

 

 

BROWNIE CRUST:

I use the brownie mix from Keto Candy Girl to make the most amazing brownie crust.

1. Grease a 9” springform baking pan.

2. Make the brownie mix as directed on the package. And pour into the springform pan.

3. Bake as directed. Let cool completely.

 

CHEESECAKE:

1. Set oven to 325F. Set about 6 cups of water to boil (in kettle or pot).

2. In a stand mixer, beat cream cheese on high speed until fluffy. (Make sure your cream cheese is truly room temperature. If not warm in microwave until totally soft)

3. Add sour cream, and eggs+yolks one at a time, while mixer is running.

4. Add sweetener, vanilla, salt, and lemon juice. Mix on medium speed until totally mixed and fluffy.

5. Wrap the bottom of the springform pan in aluminum foil (to prevent water leaks).

6. Pour the batter into the pan, over the brownies.

7. Place springform pan onto a deep cookie sheet or roasting tray. Place try on oven rack.

8. Carefully pour the boiling water into the cookie sheet, carefully ensuring no water splashed into the cheesecake.

9. Bake for 1 hour.

10. At 1 hour, turn off the oven, and walk away. Leave the cake inside the oven to slowly cool over one hour. Then chill in the fridge.

 

SOUR CREAM TOPPING:

1. Mix sour cream, water, powdered erythritol. Stir until smooth.

2. Pipe or spread onto the chilled cheesecake! Its tangy and delicious!

INGREDIENTS

• 1 package - KetoCandyGirl Brownie Mix

• 32 oz (4 packages) - Cream Cheese (Room Temperature/soft)

• ⅓ Cup - Sour Cream

• 5 - Whole Eggs

• 2 - Yolks only

• ½ tsp - Kosher Salt

• 1 TBS - Vanilla Extract

• 1 Cup - Granulated Erythritol (or favorite sweetener)

• ½ Cup - Fresh lemon juice

 

TOPPING:

• ½ Cup - Sour cream

• 2 TBS - Cold water

• 1 TBS - Powdered Erythritol