Cheesecake is one of the easiest desserts to convert into a keto recipe: after all, the main ingredient is cheese! Before keto, I tried the cheesecake only once and I was not a fan. Of course, there are many many ways to prepare one, so I guess I was just unlucky.
After months in keto, I’ve decided to give it a try. I’ve read several recipes on the web but in the end, I’ve created my version of cheesecake. As a good Italian, I’ve decided to replace a part of cream cheese with Mascarpone.
This cheesecake is easy and fail-proof: every time is delicious!
Keto Cheesecake: the Recipe
For the crust:
- 140 gr Almond flour
- 50 gr Erythritol
- Pinch of salt
- 56 grams butter, melted
- 1 large egg
- 1 tbsp aroma (vanilla or lemon)
For the Filling
- 400 gr Philadelphia cream cheese
- 250 gr Mascarpone
- 50 gr Erythritol
- 2 tbsp unsweetened aroma
- 2 eggs
- Preheat oven at 180
- Mix the dry elements: almond flour, Erythritol and pinch of salt
- Add the liquids: melted butter, egg, aroma
- Mix until the dough is sticky
- Grease a cake pan with butter and add the crust dough
- Put the pan in the oven for 15 minutes
- In a bowl mix the Philadelphia, the Mascarpone and the Erythritol
- Add the aroma and the eggs and mix
- Pour the filling on top of the crust
- Use a rubber spatula to smooth the surface until an even layer
- Cook it in the oven for 35 minutes
- After 35 minutes, make the cake rest out of the oven for 1 hour
- After 1 hour let it rest in fridge for 5 hours
Before you choose the aroma for the crust and for the filling decide which kind of cheesecake you are going to do to make sure the aroma are well balanced in the cake.
For example if you want a chocolate cake maybe the lemon aroma in the filling is not the best option.
Cooking time may vary depending of the power of your oven.
I use a 20 cm diameter pan.
With this recipe you can cut 6 large slices or 12 thinner ones.
The cake can be consumed after 5 hours in the fridge but for best results you can wait 24 hours in the fridge.
Can be stored in the fridge for few days and can be frozen.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 476Total Fat: 44gCarbohydrates: 5,1gFiber: 1,3gProtein: 12,99g
The nutrition calculation may vary depending on the ingredients you use. I did the calculation according to the ingredients I used.
Cheesecakes are usually popular with strawberries on top. I tried it both with fresh and frozen strawberries. If you can, always choose the fresh ones. Fresh strawberries taste better and won’t spread their liquid around the cake.
A tasty option is the cheesecake with chocolate: in a bowl, melt some dark chocolate in the microwave and add it to the filling when the cake is cooling down.
Then let it rest in the fridge and you will get a crunchy chocolate gasket.
Talking about the aromas: mostly, I use vanilla for both crust and filling.
When I haven’t decide the topping yet or I know I will do a chocolate cake I stick with vanilla, both crust and filling.
My favourite aroma for the crust is lemon and I use it when I prepare a fruity cake.
The cheesecake can be stored 3-4 days in the fridge. You can also store it in the freezer, of course! If you can, cut the slices before you are placing it in the freezer. In this way, you can take the desired numbers of slices, without defrost the whole cake!
Special keto cheesecakes
This keto cheesecake can be customised for any special occasion. For example, check my Keto Easter cheesecake! You can watch also my reel.
I prepared this very same recipe, and add on top some keto chocolates eggs.
Plus, I add also half chocolate Easter egg, with a creamy filling of:
4 tablespoons Mascarpone
4 tablespoons whipped cream
1 tablespoon powdered Erythritol
Prepare this cake with moderation because is a very caloric bomb! You can prepare it for very special events or use it as a birthday cake!
If you want another easy keto recipe with mascarpone try the Italian Mascarpone cream!