Ingredients
Cheesecake Filling:
16 oz (450g) cream cheese, softened
3/4 cup powdered erythritol or your preferred keto-friendly sweetener
3 large eggs
1 tsp vanilla extract
1/4 cup heavy whipping cream
1/4 tsp salt
Optional Topping:
Fresh berries (raspberries, blueberries, or strawberries)
Sugar-free whipped cream
Instructions
Preheat the oven to 325°F (163°C).
Grease a 9-inch springform pan or standard round baking pan with butter or non-stick spray. Alternatively, line it with parchment paper for easier removal.
Mix the filling:
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add the powdered sweetener and mix well until fully combined.
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
Mix in the vanilla extract, heavy cream, and salt. Continue to mix until smooth and creamy.
Bake the cheesecake:
Pour the mixture into the prepared pan and smooth the top with a spatula.
Place the pan in a larger roasting pan and pour hot water around the sides to create a water bath (this prevents cracking).
Bake for 45-55 minutes, or until the edges are set and the center jiggles slightly when shaken.
Cool and chill:
Remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate for at least 4 hours or overnight for best results.
Serve:
Slice and serve plain or with your favorite keto-friendly toppings like fresh berries or whipped cream.
Tips for Success
Use room-temperature cream cheese for a smooth, lump-free filling.
A water bath is optional but highly recommended for even cooking and avoiding cracks.
Store leftovers in the refrigerator for up to 5 days or freeze slices individually for longer storage.
Enjoy your creamy, indulgent keto treat!