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No Water Bath Keto Cheesecake Slice

A delightful keto-friendly cheesecake that is creamy, indulgent, and easy to make without fussing with water baths.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Keto
Calories: 325
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups almond flour Use finely ground almond flour for best results.
  • 1/3 cup butter (melted) Melted butter helps to bind the crust.
  • 3 tbsp sweetener Use your preferred keto-friendly sweetener.
For the filling
  • 24 oz cream cheese Ensure it's at room temperature for easy mixing.
  • 1 cup sweetener Adjust the sweetness to your preference.
  • 4 pieces eggs Add one egg at a time to maintain a smooth texture.
  • 1 cup sour cream Can be substituted with Greek yogurt for a tangy twist.
  • 2 tsp vanilla extract For added flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine 2 cups of almond flour, 1/3 cup of melted butter, and 3 tbsp of sweetener. Mix until crumbly, then press into the bottom of a springform pan.
  3. Bake the crust in the preheated oven for 10 minutes to firm it up.
Mixing the Filling
  1. In another bowl, beat 24 oz of cream cheese and 1 cup of sweetener until smooth.
  2. Add 4 eggs one at a time, mixing well after each addition until combined.
  3. Mix in 1 cup of sour cream and 2 tsp of vanilla until smooth.
Baking
  1. Pour the filling over the pre-baked crust and spread evenly.
  2. Bake for 55-65 minutes, until the center has a slight jiggle.
Cooling
  1. Allow the cheesecake to cool at room temperature before refrigerating overnight.
Serving
  1. Remove from the springform pan, slice, and enjoy. Serve with fresh berries or whipped cream if desired.

Notes

Store in the fridge for 5-7 days. For longer storage, wrap and freeze slices for up to 3 months.