Keto Cheesecake In A Cup: Quick, Easy, Delicious!

If you're looking for a quick and easy dessert to make, then look no further than this keto cheesecake in a cup. This single-serve dessert is not only delicious but also keto-friendly and can be made in under an hour. So, whether you are following a keto diet or just looking for a tasty treat, this cheesecake is sure to hit the spot!

How to make a keto cheesecake crust

A classic cheesecake crust is made from crushed cookies, crackers, or toasted bread crumbs, bound together with butter. For a keto cheesecake, you can use a variety of alternative ingredients to create a crust that is both delicious and low-carb. Here's a step-by-step guide:

Ingredients:

• 1 1/4 cups (140g) Blanched Almond Flour (or an equal amount of walnut flour or sunflower seed flour)
• 1/4 cup (40g) Confectioners Swerve (or Monk Fruit sweetener)
• 1/4 cup (56g) Melted Butter
• 1 teaspoon Pure Vanilla Extract
• 1 Large Egg
• Pinch of Salt (optional)

Method:

• Preheat your oven to 300°Fahrenheit (150°C).
• In a large bowl, combine the almond flour, confectioners swerve, and salt (if using). Whisk them together until well mixed.
• Add the melted butter, egg, and vanilla extract to the bowl. Mix everything with a spatula until a thick, uniform mixture forms.
• Grease an 8-inch springform pan with baking spray (use a 6/7-inch pan if you want the crust to go up the sides).
• Transfer the crust mixture to the pan and use a spatula to press it evenly into the pan, covering the entire surface.
• Bake the crust for around 10-15 minutes. You'll know it's done when the top turns a light golden brown.
• Remove the crust from the oven and allow it to cool while you make the filling.

Now that your crust is ready, you can move on to making the cheesecake filling. For a full keto cheesecake recipe, you can refer to the sources below for detailed instructions on preparing the filling, baking, and serving your cheesecake.

What ingredients to use for the filling

The filling for a keto cheesecake is what makes it so smooth, rich, and creamy. Here are the ingredients you will need:

• Cream Cheese: Use full-fat cream cheese, and make sure it is softened and at room temperature. It is also preferable to use cream cheese that comes from a block instead of a tub, as it contains fewer additives and yields a much creamier dessert.
• Sour Cream: This should also be at room temperature.
• Sweetener: You can use a superfine sugar substitute, also known as caster sugar. Monk fruit sweetener and allulose are also fantastic keto-friendly sweeteners. If you are making a flavoured cheesecake, using a brown sugar substitute can intensify the flavour.
• Eggs: These should also be at room temperature.
• Vanilla Extract: A classic vanilla cheesecake should always have a hint of vanilla.
• Lemon Juice: This is optional, but it can add a nice tangy flavour to your cheesecake.

How to make the filling

The filling is the star of the show when it comes to keto cheesecakes. It's what gives the dessert its signature creamy texture and tangy flavor. Here's a step-by-step guide to making the perfect keto cheesecake filling:

Step 1: Gather Your Ingredients

First, make sure you have all the necessary ingredients for the filling. The exact quantities may vary depending on the recipe you are following, but the basic ingredients for a keto cheesecake filling are:

• Cream cheese: Use full-fat cream cheese and make sure it is softened and at room temperature. This will ensure a smooth and creamy texture.
• Sweetener: Choose a keto-friendly sweetener such as erythritol, monk fruit, or a blend of these. Confectioners' sweetener is best to avoid a gritty texture.
• Eggs: Use large eggs and make sure they are at room temperature.
• Sour cream: Again, make sure it is at room temperature. This ingredient adds richness and tanginess to the filling.
• Vanilla extract: A small amount of vanilla enhances the flavor of the cheesecake.

Step 2: Beat the Cream Cheese

Using an electric hand mixer or a stand mixer, beat the cream cheese until it is light and fluffy. This step is crucial, as it ensures a smooth and lump-free filling. Make sure your cream cheese is softened before starting to avoid lumps.

Step 3: Add the Sweetener

Add the sweetener to the beaten cream cheese a little at a time and continue mixing until it is fully incorporated. Taste the mixture and adjust the sweetness to your liking. Keep in mind that the sweetness will be muted once the other ingredients are added, so don't be afraid to make it a little sweeter than you think is necessary.

Step 4: Add the Eggs

Add the eggs to the mixture one at a time, mixing well after each addition. Be careful not to overmix, as this can incorporate too much air into the batter, which can cause the cheesecake to puff up and then deflate during baking.

Step 5: Add the Remaining Ingredients

Finally, add the sour cream and vanilla extract to the mixture and mix until just combined. Do not overmix at this stage. The filling is now ready to be poured into the crust and baked.

Tips for Success:

• Room temperature ingredients: Make sure all your ingredients, including the eggs, cream cheese, and sour cream, are at room temperature before starting. This ensures a smooth and lump-free filling.
• Don't overmix: Be careful not to overmix the batter, especially once you have added the eggs. Overmixing can incorporate too much air, leading to a puffed-up and deflated cheesecake.
• Avoid lumps: Start by beating just the cream cheese until it is lump-free before adding the other ingredients. This will help ensure a smooth and creamy texture.

How to bake the cheesecake

Ingredients

Firstly, you'll need to gather your ingredients. For the crust, you'll need:

• Blanched almond flour (or almond meal)
• Powdered sweetener (or granular no-calorie sucralose sweetener, such as Splenda)
• Cinnamon (optional)
• Butter, melted

For the filling, you'll need:

• Full-fat cream cheese, room temperature
• Powdered sweetener (or granular no-calorie sucralose sweetener, such as Splenda)
• Eggs, room temperature
• Sour cream, room temperature (optional)
• Lemon juice (optional)
• Vanilla extract

Method

Now you have your ingredients, it's time to start baking! Here's a step-by-step guide:

Step 1: Preheat your oven to between 300°F and 350°F. Grease a springform pan (8-inch or 9-inch is best) and cover the bottom and edges with foil. If you're making a crust, mix the dry crust ingredients in a medium bowl, then mix in the butter. Press the crust into the bottom of the pan and a little up the sides. Place the pan in the fridge while you make the filling.

Step 2: Make the filling by beating the cream cheese and sour cream together, then beat in the sweetener and vanilla. Add the eggs one at a time, mixing well after each addition. If you're making a crust, spread the filling evenly over it now.

Step 3: Place the cheesecake in a deep roasting pan and set it on the middle rack of the oven. If you're using a water bath (see tips below), carefully fill the pan with boiling water until it comes halfway up the sides of the springform pan. Bake for 50 minutes to 1 hour 20 minutes. The cheesecake is ready when it only slightly jiggles in the centre. Turn off the oven and leave the cake inside with the door slightly ajar to cool slowly for an hour.

Step 4: Remove the pan from the water bath and take off the foil, then let the cheesecake chill in the fridge for at least five hours or overnight. Slice and serve with toppings of your choice, such as whipped cream, sugar-free chocolate syrup, fresh berries, or a fruit compote.

Tips

• Make sure all your ingredients are at room temperature before you start. This is really important to ensure your cheesecake isn't lumpy and mixes well.
• If you're short on time, you can quickly soften your cream cheese in the microwave. Remove the packaging, place the cream cheese in a microwave-safe bowl, and heat for 10-second intervals until softened.
• If you're using stevia as your sweetener, be aware that it can have a slightly metallic aftertaste. Erythritol-based sweeteners like Swerve tend to have a less noticeable aftertaste.
• Don't overmix your batter, as this can introduce too much air and cause your cheesecake to puff up during baking and deflate once cooled.
• To prevent cracks, use a water bath when baking. Wrap the bottom and sides of your springform pan in foil and place it inside a deep roasting pan. Fill the pan with boiling water, then place it in the oven. The steam will ensure even baking and prevent a dry, crusty top.

How to store the cheesecake

To store your keto cheesecake, you'll need to keep it in the fridge. It will last for up to five days, but it's best to eat it within three days. Cover the cake with plastic wrap or aluminium foil to prevent it from drying out.

You can also freeze keto cheesecake. It will last for up to six months in the freezer, but the texture will be best within the first month. To freeze a whole cake, first place it in the freezer uncovered for several hours until it is solid. Then, wrap it tightly in plastic wrap and aluminium foil. Alternatively, you can freeze individual slices. To do this, place the slices on individual pieces of plastic wrap, wrap them tight, and store them in a freezer bag or container.

Frequently asked questions