Keto Cheesecake recipe that will make you SPEECHLESS in 20 minutes and delicious to eat

Hey guys, today on Good Eat Love, we are going to be making this mile high keto cheesecake and you will be clean eating on keto. Well it’s really not mile high. But it is thick and luscious and creamy. You are not going to want to miss this recipe.

You can find the link to the recipe online but its so easy to make. Okay guys, let’s get started with this super thick delicious cheesecake. So we’ve got some almond flour. And I’m going to add in, this is for the crust, I’m going to add in some cinnamon and some Swerve.

And some butter. We’re going to, we’re going to stir this up. And then we’ve got our nine inch springform pan here. We’re going to put it in the pan. And you don’t need, this crust has got plenty of butter in it.

You don’t need to spray the pan or anything. Also this one is non-stick. So if your springform pan is not non-stick, you could be just on the safe side and go ahead and spray it. So got our crust mixture about ready.

All that cinnamon in there. Okay so now, kind of made a mess. So now we can put this in our springform pan. And then we are going to just press it down and up, about halfway up the sides. But you don’t, you want it to all be even.

You don’t want it to be too thick in one part. And you can also use a measuring cup to get this even if you don’t want to get your hands dirty. But I don’t mind. Okay, you want to make sure there’s no holes in the bottom.

Make sure it’s all completely covered. Okay, just like that. So now this needs to go in the refrigerator for about 20 minutes just for the butter to harden. And then our crust will be ready. Okay we’re going to work on the filling now for our super scrumptious cheesecake.

So I’ve got six bricks of cream cheese here. This is a very rich and delicious cheesecake. And so now we’re going to beat the cream cheese until it’s nice and smooth. These have been softened.

So it, they still need to be kind of worked down. But we’re going to get these beaten. And then we’re going to add in our sweetener and eggs and the rest of our ingredients. Okay we’ve got that kind of mixed up.

So I’m going to start adding the eggs in one at a time. And scrape down the edges just to get that back down in there so we can get it mixed. Okay, we’re going to keep scraping and keep adding our eggs.

We’ve got four more eggs to add. Last egg. I’ll go ahead and add in the vanilla. And now we can add in our sweetener. Just a little bit. We’ll add about a third of this at a time. And this is Swerve, confectioner’s Swerve.

Okay, add a little bit more. Starting to look really creamy. The last of our sweetener. Okay, and we still need to add in our cream, I mean sour cream. And I’m going to scrape the sides. Just going to get all of this stuff from the sides.

And I’m going to scrape the bottom. And I’ll beat it one last time. Alright, our filling is all done. So we will get our crust out of the refrigerator. And then we can just pour it in and we’re going to bake it in a 300 degree oven for about an hour.

Okay, here is our crust all ready. Okay we can pour our filling in, ooh. It’s a lot of filling. But this is a super thick and delicious cheesecake. This is something you could freeze portions of it and then you can always have cheesecake.

Or you can serve it to family or guests. Okay now we can just even out the top. And this is ready for the oven. But like I said, one hour at 300. And we don’t need to do a water bath or anything like that.

You just have to make sure that you don’t overcook your cheesecake. Whenever it’s ready, you check it after about 50 minutes. And you want the center to still have a little bit of a jiggle. And then you will let it cool in the oven with the door open.

And that’ll just ensure that you don’t overcook your cheesecake. And then it will set up and then we will set it in the oven for about an hour with the oven off. And then it can go in the refrigerator and it needs to refrigerate overnight just so it can get completely set up.

And through the magic of television, I already have this cheesecake ready to cut. And holy moly, it looks amazing. So I’m going to cut into this carefully. I put some sliced strawberries on it. And then I put some more Swerve on it.

And this is a very thick cheesecake. Oh my gosh. Cannot wait to see this. I need a cake server. (laughs) Mm-mm, oh yeah, that looks good. I’m getting a little bite right here. It is so creamy, oh my gosh, look at that.

That is so good. So this recipe is on my blog. And it’s amazing. You have got to try it. And I’m just so, I’m just distraught. I mean just so overcome with joy over how delicious this cheesecake is.

I forget what I was going to say. Oh yeah,  search on our site for more comprehensive Keto and Clean Eating recipes

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