Keto Cheesecake 🤤 GUILT-FREE and SUPER creamy!
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- čas přidán 9. 10. 2020
- This Low-Carb and Keto friendly cheesecake is SUPER silky smooth - it reminds me more of key lime pie than it does cheesecake! It's super simple to make, but it does require some attention to detail! Did I mention how delicious it is?
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- RECIPE - (Printable card: www.blacktiekitchen.com/sweet...)
INGREDIENTS
Crust
125g almond flour
40g allulose (amzn.to/2RW9Ho3)
4 tbsp (57g) unsalted butter
3 tsp (8g) cocoa powder
1 tsp (2.5g) cinnamon powder
1 tsp (2.5g) kosher salt
Filling
20 oz cream cheese (2.5 blocks)
1 ⅓ cups (10.25 oz) sour cream
Allulose
1 tsp vanilla extract
2 large eggs
3 large egg yolks
HARDWARE
9” pan
Larger pan to fit 9 inch in (at least 12”)
Parchment paper
Small dish towel
DIRECTIONS
CRUST
1. Preheat the oven to 350°F/176°C
2. Line the 9” pan with parchment paper, using butter as glue. Cut a circle for the base and a long strip for the side walls (see video for guide)
3. Melt the 4 tbsp of butter. You can cut the butter into pieces, place in oven safe bowl, and melt in the preheating oven.
4. In a bowl, mix the almond flour, allulose, cocoa powder, cinnamon powder, and kosher salt until well combined.
5. Add the melted butter and mix until well combined - it should look like wet brown sand.
6. Pour the crust mixture into the line pand and spread out across the bottom with a fork. Then gently begin to press it into the pan. Once you have a decent layer, use a flat surface such as a measuring cup to press the crust firmly, but careful not to strong arm it or you will have the crust stick to the measuring cup.
7. Place the pan into the oven for 10 minutes
8. Remove and let cool to room temperature (about 10 minutes).
9. Do not add the filling to the crust if it is not at least room temperature! You can also place it into the fridge to help solidify the crust before adding the filling
FILLING
1. All the filling ingredients MUST be room temperature before you start. Leave them on the counter for at least 6 hours - personally, I like to take the ingredients out the night before. Leave the cream cheese, the sour cream, and the eggs to get to temperature.
2. Preheat the oven to 250°F/12°C.
3. Start heating some water in a kettle or in a pot. You will need about a quart of water.
4. In a stand mixer add the 20 oz of cream cheese and beat using a paddle attachment. You could use a hand mixer, but you will be there all day - and don’t even think about doing this by hand unless you have hours and calories to burn. Bring the mixer up to medium speed.
5. Once the cream cheese has become silky smooth, add the sour cream and continue mixing until smooth once again.
6. After a few minutes, stop the mixer and scrape the bowl to ensure no cream cheese or sour cream has stuck to the sides or bottom.
7. In a separate bowl, separate out the eggs. You want two whole eggs and 3 egg yolks. To separate the egg yolks, crack them over a separate bowl in case the yolk cracks. Then add the yolk to the main bowl.
8. Once the cream cheese mixture is smooth, add the cup of allulose sweetener. Start the mixer on low to prevent throwing sugar all over your kitchen, then bring it up to a medium pace until it’s completely incorporated.
9. Once the sugar is dissolved, add a teaspoon of vanilla extract to the cream cheese.
10. Add one egg at a time until it is completely incorporated. After adding two eggs, stop the mixer and scrape the bowl with a spatula, making sure to scrape anything off the sides and bottom.
11. Continue adding the eggs until combined, then stop mixing. If you over mix, the potential exists to have an undesirably liquid cheesecake.
12. Pour the filling into the pan with the baking crust.
13. Stamp out any air bubbles in the filling by gently dropping the pan from an inch or two off the counter. Continue until you see no more air bubbles coming to the surface or until you decide you don't care anymore and the bubbles can stay.
14. Place a small dish towel flat in the larger pan and place the pan into the oven. Then place the pan with the cheesecake inside. This is the base for our water bath - the towel is not necessary, but it helps prevent splashing and sliding of the cheesecake.
15. Add the hot water to the outer pan, to about ⅔ of the way up the cheesecake pan.
16. Close the oven and set a timer for one hour.
17. After the hour is up, crack the door of the oven for one minute to let heat escape. Do NOT open the door completely or it will crack the cheesecake.
18. Shut the oven door and set a timer for another 1 hour.
19. Once the timer finishes, remove the cheesecake and let cool to room temperature. This should take roughly 2 to 3 hours.
20. If the cheesecake is cool to the touch, place into the refrigerator for at least 6 hours.
#blacktiekitchen #cheesecake #ketocheesecake - Jak na to + styl
"That's what she said"....I dying over here!! Buddy how do you do such a funny COOKING video is beyond me. U are the Master! Liked! Shared! Keep it up, cheers!
Thanks! I try!
@@BlackTieKitchen That's what she said ;)
That slayed me too! Looks delish.
This was so entertaining to watch. I loved how everything wasn't perfect but instead you included the mistakes, too funny!
Thanks! Mistakes are part of cooking 😄
I made this and I’m definitely a fan of the flavor and texture. The second time around I made it with a pecan crust vs the almond flour which yielded a crunchier and richer final product. I also did 4 whole eggs and plus one yolk for a firmer cheesecake. Tip for a super creamy filling is to sift all of your dry ingredients prior to mixing. Once the filling is mixed sift (or strain) the entire mixture to make sure there are no lumps. Our cheesecake was like silk! Yum! Thanks for another great video!
That sounds really good 🤤
From now on i shall refer to eggs as "nutritious yellow prechickens" only 😂
😂😂👍 youre welcome 😁
Omg, I just found this channel and I'm loving it.
Yay!
I'm so glad Steve from Serious Keto introduced me to you! I use most of the methods you use for my cheesecake, and was happy to see some of my own fails. Also learned a couple new things I will subscribe today😊
Yay!
@@BlackTieKitchen 😎
“9.5inches”
“That what she said”
😂😂😂
😉😂
I literally laughed out loud on that one! 😂
More than enough......for a pan. LOL🤣🤣🤣🤣
Yeah, after he said "ten inches"
He said, she said 🤷♂️
@12:34 - When you said “since this is a low carb channel bread and bread knives aren’t allowed” I was thrilled because when I started Keto I threw away all of my bread knives 🔪🍞😉 😂😂😂😂😂
@Black Tie Kitchen - I’m in love with this channel! Subscribed😁 looking forward to learning more as I laugh through your hilarious content!
Haha it's true! Glad you enjoy my content and Im glad to have you here! 😄
@@BlackTieKitchen - awe…thank you🥰
Keto cheesecake...and here is where I started to fall in love with him lol.
9 1/2” (that’s what she said) quality over quantity Honey 😘
=)
OMG it is the bomb!
I’m making 3-4 low carb cheesecake a week... lathe pain is real! And you sir are incredibly witty!
Thats a lot of cheesecake! Any varieties? (E.g. chocolate, peanut butter, etc)
Black Tie Kitchen mostly with classic and then l add toppings like berry arrangements, chocolate glaze or home made LowCarb fruit jam that is artistically spread across so that it looks like l know what l’m doing 😉
Haha.... 🤫 Thats what we all do
Just started watching your videos. I'm now watching as much for the humorous content as for the recipes. In fact, I find I sometimes forget what the recipe is because I get carried away with the story.
"Nutritious yellow pre-chickens". I lost it!! 😂😂
Yes! That's part of my goal now is to have viewers ingest the recipe without even knowing they did!
I find I sometimes forget because...ants.
Oh this looks amazing
*The cheesecake was gorgeous. Thank you* 🤩
Oh my goodness! I'm so glad I found your channel! Funny, witty, entertaining, and great recipes. 😋 Grateful you show how the mistakes look too! Thanks Dennis for all your effort!
Thanks Lisa!
thank you for all your tips, truly love all the humor in your videos!
Thanks 😁 glad you find it humorous!
As always the best of the best. Everything here is gold. I must try this asap.
It's reaaaaally good. Even my grandfather liked it lol
THANK YOU for expanding our Keto life
This is so joyful. Love how you cook
Thanks!
Just discovered your channel and loving both the quality of what you share and your personality!!
Thanks!
This is pure art. Magnificent.
Thanks!
I love making cheesecake crust with half almond flour and half walnut flour.... gaaaaame changer ! 👊🏽🙌🏽
Hmm 🤔 that sounds really good
Enjoying your style
Keep it coming!
Thanks!
You have saved me. Thank you for this channel.
Thanks for watching!
Hilarious, informative Oxford Comma and entertaining.
Haha thanks
By far the most entertaining tutorial ever.
Thanks!
This guy is halarious!!!!
I love it!!
Thanks!!
Looks awesome. Thanks!!
Thanks for watching!
Ok, Ima use a few of these AMAAAZZZIIINNNGGGGGG and Delicious looking recipes! I will make sure to give U a shoutout! Lol! Thanks for these bro!!!
No problem - let me know how they turn out
Just made a keto cheesecake the other day. I used a hand mixer and a springform pan. Way easier, my ingredients blended well and the cheesecake released from the pan easily. Going to try this recipe next time.
I just find that springform pans always screw things up for me lol
what the hell his videos are amazing, how is he not famous yet??
😂😂😂 thanks for the support 😄
@@BlackTieKitchen I'm finishing my first week on a keto diet, I'm the one who should be thanking you for your support lol thanks for the reply
The first week or two are the hardest. Once you get over the hump, your tastes and cravings will change and dissipate
This channel is absolutely genius!
Thanks!
Love the first person, second person and even the third person narrative (captions)! These hilarious videos and content have me addicted to this channel. Dennis?!!
Haha thanks! I try to make it interesting 😁
Black Tie Kitchen do you do all the voiceovers and editing too?! I would love if you cooked for me, fails and all 😋
I do everything, but 🤫🤫🤫
Considering that an ordinary can of Coke can have over 10 tsp of sugar, I think one cherry and some juice on top is perfectly acceptable on this cheesecake. Blueberries, in season, would be fine too.
Strawberries would also be 👍
I'm fascinated with the way how you serve it! Thank you for clear recipe, it's amazing! (for me it's too sweety, next time I'd add at least twice less sweetener, but it's a matter of taste). Look forward to prepare your pizza)
You are a master, I loved ever min of the video, keep it up
Thanks Maher!
I'll never im my life make this but darn that looks good!
It IS a bit of work. Baked cheesecake is like that, unfortunately
What a lucky find I just had! Great work. Well shot and very entertaining and healthy? Seems impossible of a combo. Brav effing ohh good man. Keep it up and my pleasure to sub!
Thanks! 😄
The cheesecake was gorgeous. Thank you 🌟💙🙋🏻♀️I will keep this recipe. I did put a little drop of skinny caramel on it.I am slowly working my way through your recipes 👍🏻👏🙋🏻♀️🇬🇧
Awesome! Glad you enjoyed it!
Your videos never fail to make me laugh...priceless narration
Yay! 😊
How do you not crack up doing this...so great!
Sometimes I do 😂
Ahh, dry wit is so hard to find, and under appreciated. Thank you universe (or CZcams algorithm) for making sure I found this. As I am far too lazy to actually make this complicated cheesecake, alas I will not be able to judge it, but will continue to watch the videos because they are hilarious.
Thanks Steph 😄
Delicious recipe! I used a hand mixer instead of a stand mixer and it worked great.
Awesome!!!
Butter - nature's glue. And the running with scissors. drizzles the cherry blood. love this
Thanks! 😄
Totally delish cheesecake...and so comical yet posh ;) love it
Thanks!
Wooow! I just watching your video and my mouth watering 🤤🤤 thank you for sharing
Thanks for watching! Just have to let me know what you think when you try the recipe 😁
@@BlackTieKitchen sure i will!
Thanks!
Man, I'm really glad I found this channel.
It's fun to watch 😁
You cook good stuff and mix amazing cocktails!
Btw have you ever tried keto macarons? 😉
Im glad to have you!
I tried making macarons about a two years ago and it was a total disaster lol. It's on my list to revisit, but I need some good juju to keep me sane as I embark on that journey 👌
Lol!!! I love this guy!!! Has a great sense of humor!
Thanks 😄
great job, thank you for the info about erythritol criticizing after it cools. I was banging my head trying to figure It out.
It's an odd sweetener. I usually use allulose for most everything now unless I just need a little and it's something cold - then erythtritol is my go-to
Totally enjoyed....I passed it on....it’s nice to have personality in doing a recipe....hooked.....God’s Blessings on your channel....just found it out today.
Thanks Bonita!
I am wondering if and when you are going to have your own show on mainstream TV. You are so much more entertaining than any Chef I've watched. I love your mistakes as well, and at some point you always have me laughing to the point of tears! I think you would have a hit on your hands....uh oh, changed my mind, I don't have cable and would miss the heck out of you! :)
Haha I dont have an antenna/cable either so I wouldnt be able to watch my own show 😂
Do people even watch tv anymore? Its overrated and mostly bs, we quit in 2006, haven't missed it 👍
This lol. Between Netflix and CZcams, there's a lot of really great stuff to watch!
Fabulous...yet ravishing
"Once the cream cheese is smooth like a criminal" LOL and then checking the temperature like taking the temperature of a horse!!! AND THEN LICKING YOUR FINGER!!! I was dying on the floor!
Haha glad I could make you laugh 😂
Love the narration
Thanks Hallan!
I adore 🥰 the commentary.
Thanks!
Just found you, great job. Also a good tip is to use 4 lb fishing line to cut your cheese cake works wonderful
Dental floss works well too! Its like cutting cheese 😂
Thank you entertaining,informative, binging
That I can do all of the above!
Love the eyebrow dance❣I learned how to raise each individually when I was a kid. Lol My mom used to raise one when I was in trouble.
Haha thanks! I have to give credit to The Rock for inspiring it!
very enjoyable videos please keep making lots more
Ill try my best!
That's what you call a labor of love! Too much work for me, but I shall live vicariously through you and enjoy your efforts from afar. ;-)
Thankd Jeannie!
Excellent
Merci!
Bwaaahahahahahahaha! Dennis, you're the best! Entertaining and informative. I dig your sense of humor and your recipes. The chocolate crust is a great idea.
Thanks Adrien! 😄
Another great video. I am sure this is a great tasting cheesecake, as is the one I have here on my channel. Mine is not as fancy but much quicker and easier. Once again, I love how you don't edit out mistakes but incorporate them as either lessons, humor or both.
Yeah, this cheesecake takes a bit. The burnt basque cheesecake is the end all, easiest one there is overall lol
@@BlackTieKitchen When I make my cheesecake, I just cannot wait until tomorrow to eat it. I like it better warm, anyway. It is my modification to a recipe my wife has from her mother which is the best cheesecake I have ever had, It is almost as good low carb. Nothing beats real sugar but Bocha Sweet comes close. Watch it in coffee, but it works fine in foods.
I havent had a chance to experiment much with it. Why do you say to watch out when using with coffee?
@@BlackTieKitchen When I use Bocha Sweet with food I never have an issue, but when I sweeten my coffee with it while fasting, if has been known to cause, ... um... er, loose stools, shall we say, politely...and in an understated way. As in Nagasaki and Hiroshima experienced firecrackers in 1945 being understated. ... : Just please, be careful. :-D .. Otherwise, nothing else compares taste wise... It is almost exactly like sugar, so I love it.
Very nice
"... Once the cream cheese is smooth like a criminal" 🤣🤣🤣
You've been hit by, you've struck by...
@@BlackTieKitchen 🤣
gorgeous. nice cheese cake, too.
Thanks Liz!
I know I'm late but, what a gem!
Thanks 😀
Nice job
Brilliant
Merci!
Wake and bake..a favorite pastime of mine.☺️
Wow this is complicated....but I totally enjoyed watching you do this cheesecake 😋 and the narration is GREAT 👍and Hilarious! So enjoyable...if I were to attempt this recipe, I feel fully confident your instruction will make it possible because i will know what boo boo's NOT to make! You are super entertaining 👏😄 !!! New sub here!!!
Thanks Arlene! Cheesecake is one of those recipes that's a decent amount of work. Likely why the basque cheesecake has become so popular - set it, forget it, and let it crack and get ugly lol
Damn fine video! Bravo!
Thanks! 😁 How's your channel doing?
Black Tie Kitchen its ok! I'm in a small niche, so I'm not expecting to take off or anything. Trying to stay consistent with a few vids a week but that leads to a lot of reading to do!
Haha yeah. All that research :/
"yoga flame" 🔥🔥🔥
🤫😉
All three of the recipes I've tried so far are hits. French Toast, Strawberry milkshake and chili. Not sure when I'll get around to this one but it looks good.
It requires a bit of effort like any other cheesecake. It's really good though and I think it's a great starting point for a keto key lime pie!
@@BlackTieKitchen nice
Nice homage with the tip cards and music.
Omg I love you ❤️
😅☺️
Awesome! And hilarious!
Thanks!
Been waiting for this since I saw the post on instagram. 😂
🤗 😁
Just found you thru Serious Keto. Loved the collaboration.😍
Great video and now I want cheesecake! I'm curious about all the references to ants in the comments, and the ones in the video. 🐜
Just have to clean.... Otherwise... Ants 😂
Great channel, funny and creative while keto! Can't beat that. Now I need to go find your favorite pizza keto crust video. Sub'd. Cheers!
Awesome! Thanks!
Look for 2.0! Damn good pizza dough.
Link: czcams.com/video/iNlgX2EJeJo/video.html
Excellent recipe!!! And funny as shit!! I lol'd soooo many times!
How have I come to a beautiful place like this? And WHY AM I STILL WATCHING THIS?!!
Why? Because I try to make it entertaining 🤷♂️ Lol...
I promise you’re going to be famous one day.😎
Haha thanks 😄
"Because
the next day,
it's time to wake
and bake"
😂
I stopped using a mixer years ago to make cheese cake, try a blender next time. It works wonders and you don't have to have everything at room temperature, no lumps or bumps 😉 Loving your channel!! 💕
Will definitely have to try this - thats the worst part about making cheesecake!
"Firebox" had me f'ing dying lmaoooooo
😂
Thank you for including your failures. It gives me a lot of encouragement.
Cheesecake is ripe with all sorts of little errors that lead to catastrophic results
Hahaha "no tocar" you're so funny!! 🤣🤣 I love you're recipes. Me encantan tus videos 😊
Muchas gracias! Yo a querido hacerlos en español tambien, pero aun no lo a hecho 🤦♂️
@@BlackTieKitchen WOW that is a great idea!!! You should do it!!! If you need some help!!! 🙋♀️
@@BlackTieKitchen Wow you even speak Spanish, muy bien amigo
@@presley7852 Yah. He's Cuban. :)
Cubano-Americano!
Looks lush. Prolly won't make it though cos, patients an all that! But might, cos I ❤ cheesecake! Sigh.
Yeah, it definitely takes time. This is where the burnt basque cheesecake... Takes the cake 😂
Just finding you, i'm loving it. It is my head canon that Fat Mike is making deals with alien ants
Mehbeh
Love this 😂😂😂
I wanna make it... 🙏🏼
Let me know how it turns out!
Smooth like a criminal 💖💖🥺
You've been hit by... you've been struck by...
He likes that cheese cake!
please with sugar substitute on top! could you make keto panettone and Choux pastry dough!! love your videos!
Those will be difficult!
- once the cream cheese is smooth like a criminal . Omgggg lmao 🤣🤣🤣🤣
Question is: do you think of Michael Jackson or Alien Ant Farm? 😂
@@BlackTieKitchen 😂 Alien Ant farm would fit better!
Haha
Hello, my friend. You have me riveted. I prefer allulose as well. Erythritol has that after taste I just am not a fan of. Another brilliant show. Thank you.
Thanks! And yeah, allulose is now my go to
@@BlackTieKitchen What are your thoughts on monk fruit? I know there are health benefits to it. I don't buy online and it is difficult to locate it locally. Actually, I've come up with a big zero. I haven't made it to Sprouts or Trader Joes to see if they have any. And that chicken....
I havent tried 100% monk fruit yet - I know its supposed to be good and a great substitute for real sugar, but it's also really expensive :/
@@BlackTieKitchen *sad face* yeah.
Awesome channel! Monday, I start back full keto, no cheating! Would love to make this but honestly, it's too involved for me.
Cheesecake is so simple, yet complex 😂
This was hilarious!
Thanks! 😁
A springform would be very helpful 😆
My success with springform pans is very limited. half the time they're leaky - require too much stuff to make sure they dont fall apart, etc. That - and I wanted to show that it's doable without a springform as well!
@@BlackTieKitchen well, your cheese cake came out beautifully whether springform or not👏 I will try your method
What do you think of using greek yogurt as a sub for sour cream? I make my own and it's just convenient to not have so many tubs of something in the fridge
It should work well!