This is the kind of cheesecake I make when I want dessert but don’t want to mess with water baths or fancy steps. It comes out creamy, firm, and keeps well in the fridge.
Ingredients
2 blocks (8 oz each) full-fat cream cheese, softened
3 eggs
½ cup keto sweetener (erythritol or monk-fruit blend)
1 teaspoon vanilla
¼ cup heavy cream or sour cream
Pinch of salt
Optional crust (shown in the photo):
Almond flour
Butter
Pinch of sweetener
How I Make It
Heat the oven
Set the oven to 325°F (165°C).
Lightly grease a small glass baking dish.
Optional crust
Mix almond flour with melted butter and a little sweetener.
Press it into the bottom of the dish and bake for 8–10 minutes until lightly golden.
Let it cool while you make the filling.
Mix the filling
In a bowl, beat the cream cheese until smooth.
Add the sweetener, eggs, vanilla, cream, and salt.
Mix just until smooth — don’t overbeat.
Bake
Pour the filling into the dish.
Bake for 40–45 minutes, until the edges are set and the center still has a slight jiggle.
Cool slowly
Turn the oven off and crack the door for about 20 minutes.
Then let it cool on the counter, and refrigerate for at least 3 hours before cutting.
Real-life notes
It firms up a lot once chilled.
Small slices are plenty — it’s rich.
