Ketofied Cheese Cake

Tomorrow we will be celebrating our neighbour's 71st birthday. His birthday is on Monday but Saturday is a better night for us all.
When you live on a farm, your neighbours are like family. Help is only a whistle or a phone call away. We don't ring a door bell when we go visiting, we knock, open the door and holler "Yoo hoo! Anybody home?" It isn't considered rude or intrusive, it is part of our every day life. If nobody answers, the next stop is the barn. Anyhow, our neighbour Gilles is a neighbour like this. Ever since I moved here, it had been my job to bake his birthday cake. He has a standing order for my famous chocolate mousse cake. I have developed a Ketofied version of this cake but Gilles wants the real deal so Gilles will get the real deal. I now have to bring two cakes on his birthday because his wife and her cousin, who lives with them, are also on the low carb, sugar free way of life. Today I will share my Ketofied Cheese Cake recipe with you and keep the Ketofied Chocolate Mousse Cake for another day. There is only so much dessert a Keto queen can Eat! The original recipe came from my dear friend Donna many years ago. I have modified it for my Keto needs.

Ketofied Cheese Cake
Ketofied Cheese Cake
Recipe

Crust

1 Cup Almond flour

1/4 cup sweetener

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

1 egg yolk

1/8 cup butter, softened

Preheat the oven to 400. Grease the inside of a 9-10 inch spring form pan. Remove the sides. Blend together the above ingredients until moist but crumbly. Spread about half of the mixture onto the bottom of the pan, cover with parchment and roll with rolling pin until a thin layer covers the entire bottom of the pan. Remove the parchment paper and bake for 4-6 minutes until it begins to brown. Watch closely so it doesn't burn. Remove from oven and let cool.

Spread the other half of the mixture onto the walls of the pan in a thin player. Reassemble the pan.

Filling

5 Packages (250 grams or 8 ounces each) full fat cream cheese softened

1 3/4 Cups sweetener

2 teaspoons lemon zest

1 1/2 teaspoons vanilla extract

5 eggs

2 additional egg yolks

1/4 Cup full fat sour cream.

Preheat oven to 500 degrees. Fill, until half full, a roasting pan, or other pan with high sides, with warm water and place on the middle rack of the oven. You will be placing the cake pan directly into the bath so leave enough room for water level to rise. This will help to ensure that the cake does not crack.

In a stand mixer beat the cream cheese, sweetener and zest together until smooth. Add the vanilla and the eggs and yolks, one at a time, scraping sides to make sure no lumps remain. Add the sour cream and beat until smooth.

Pour mixture into prepared pan. Cover seam of pan, where the bottom fits into the sides, with tin foil to ensure the water from the water bath does not seep in.

Place cake in the water bath and bake in 500 oven for 10 minutes.

Reduce heat to 250 and bake for another hour.

Once cake is firm to the touch, turn off oven, leave cake in oven and leave the door slightly ajar. Once the oven has cooled down you can remove the cake to the counter to finish cooling.

 1/16 of the cake has approximately 4.5 net carbs without the optional glaze and garnish.

Glaze and Garnish (optional)

100 grams  crushed ripe strawberries. (about 3 berries)

1/2 cup hot water

1 tablespoon sweetener (or to taste)

1 envelope Knox gelatine powder (7 grams per pouch)

3 large whole berries for garnish

Mix the crushed berries, hot water and the Knox gelatine until smooth. Leave to cool for a few minutes. It will begin to thicken slightly. Pour mixture over top of cake, letting it drizzle over the sides slightly. Top with the three berries as desire.

Glaze adds about 1 carb per slice.

I hope you enjoy this decadent dessert as much as we do! 

Hugs

Diane

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