Justine’s Keto Sugar Free Cheesecake Recipe

A healthy twist on a classic baked cheesecake recipe. We've updated the ingredients to make this delicious dessert keto-friendly, sugar-free and full of protein!

Ingredients:

Base

4~5 Justine’s Cookies (Recommend using Raspberry White Choc for the white base)
1/4 cup of Shredded Coconut
80g of Butter

 

Cheesecake

250g cream cheese, softened to room temperature
500g sour cream
1~2 Tsp stevia sweetener (depends on your preference, also bear in mind the jam or other flavours you might add later)
2 tsp Vanilla extract
3 large eggs, room temperature
2 Tsp Blueberry jam or other flavours you like

 

Directions:

1. Preheat oven to 160 degree fan-bake.

2. To make the base: Grease an 8’’ or 9’’ pan, and seal the outside edges and bottom of the pan with foil. It is important the pan is completely sealed so that it will bake in the oven correctly. In a medium bowl, combine all base ingredients and mix until just combined. Press the mixture into pan firmly, covering the bottom and building up the sides. Use the bottom of a glass to press the base in to ensure it will be firm enough to hold the filling. Place pan in fridge while you prepare the filling.

3. To make the filling: In a large bowl, beat the cream cheese and sour cream together with an electric hand- beater, until well blended and smooth; add the stevia (or alternative) and vanilla extract, and beat until just combined. Add the eggs one at a time; beating well after each addition. Spread the filling evenly over the chilled base. Add jam or other flavours if you like.


4. Place cheesecake in a deep roasting pan, positioned on middle rack of oven. Carefully pour boiling water into roasting pan up to no more than halfway up the cheesecake pan. Ensure no water splashes into cheesecake. 


5. Bake for 1 hour ~ 1 hour 20 minutes, or until it only slightly jiggles in the centre. Avoid opening the oven during cooking. If the cheesecake does not appear fully cooked at 1 hour 20 minutes, quickly check it by jiggling it gently, and if it needs longer, check it every 10 minutes. 


6. Once cooked, turn oven off and leave the cheesecake inside with the door slightly ajar to cool slowly for an hour. 


7. Carefully remove pan from water bath and remove foil. Allow to chill in the fridge for at least five hours and ideally overnight. 


8. To serve, slice and serve with berries and fruit slices.