Cheesecake Without Crust, Sugar, or Flour

Name: Cheesecake Without Crust, Sugar, or Flour
Total time: 7200 s
Yield: 10 servings
Cuisine: American
Ingredients: 21 oz cream cheese; 1 1/4 cups heavy cream; 3/4 cup erythritol; 4 eggs; 2 tbsp almond flour; 2 cups frozen strawberries; 4 tbsp erythritol

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Anyone who knows me well knows that cheesecake is one of my favorite desserts. I feel like many people feel the same way, so when I want to make something sweet for a gathering without sugar and without anyone noticing, I go for this recipe. It's keto-friendly and delicious! When I tell people, they can't believe it's healthy. I recommend it for the holidays! And if you're looking for more cheesecake options, I promise I have several on my profile that won't disappoint!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

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Ingredients

2 hours

10 servings

For the cheesecake
21 ozcream cheese
1 1/4 cupsheavy cream
3/4 cuperythritol
4eggs
2 tbspalmond flour
For the strawberry compote
2 cupsfrozen strawberries
4 tbsperythritol

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Steps

2 hours

1

Beat the cream cheese at room temperature with the cream and erythritol until well combined. Everything should be at room temperature to make it easier and avoid lumps.
2

Add the eggs one by one, beating after each addition. It's recommended to use a hand mixer to avoid incorporating too much air.
3

Add the sifted almond flour and mix well.
4

Cover the mold with parchment paper, previously moistened with water to fit the mold. Pour the cheese mixture into the mold.
5

Bake in a moderate to high oven at 350-400°F (180-200°C) for 40 minutes. It's recommended not to overcook to keep it creamier. The center should jiggle and look slightly soft.
6

Cool completely in the fridge before unmolding.
7

Prepare a strawberry compote with the strawberries and erythritol. Microwave in 30-second intervals until it reaches a sauce-like consistency.
8

Serve the cheesecake with the sauce on top.