Low Carb Mama's Easy Cheesecake
by Patti 'Mama' Corso-Driedger
Low Carb Mama's Quick and Easy Cheesecake
Patti 'Mama' Corso-Driedger
This silky, creamy, decadently rich cheesecake will make everyone think you've slaved for hours in the kitchen. Truth be told it so very easy, especially with Mama's vanilla cookie bottom! So satisfying and totally guilt free, don't tell anyone its keto and they'll never know, its just too good to be true!
1 cup of Mama's Sweetheart Vanilla Baking Mix
1/4 cup almost melted butter
750 g cream cheese at room temperature
3/4 cup powdered swerve
1.5 tsp vanilla extract
3 tbl sour cream
3/4 cup low carb fruit topping of choice or chocolate ganache
Heat oven to 350°
Line the bottom of an 8 or 10 inch springform pan with parchment then cut long strips of parchment to line the sides. Mama uses dots of coconut oil or butter to help the parchment stick to the sides of the pan. Alternately can be made in 8x8 or 10x10 baking pan.
Combine butter and Sweetheart mix in a bowl with a fork till crumbly and press into the bottom of the pan. Bake for 10 minutes.
Cool crust completely while making filling.
In a blender or with a hand or stand mixer blend on medium the eggs, vanilla, powdered swere and sour cream, add 1/3 of the the room temperature cream cheese in small chunks and blending till smooth, do not whip on high or over blend as this will result in many bubbles on your cheesecake. Batter should be smooth, a few tiny cream cheese lumps will melt when cooking.
Pour the cream cheese mixture over your cooled crust and tap pan on counter a few times to get rid of the little bubbles.
Place a large pan of water on the lowest rack of your oven, half filled with water. This creates steam to help the cheesecake not crack, fall, and to come out creamy.
Place cheesecake on center rack and bake for about 45 min, it should be slightly jiggly when shaken on the rack. Turn off the oven and let it cook in the oven for 1 hour.
After 1 hour of oven cooling move the cheesecake to the counter and cool till it comes to room temperature before placing in the fridge for at least 4 hours. mama likes to make her cheesecakes a day ahead.
Loosen the springform pan and slip the cheesecake up and out. Remove the side parchment, then enjoy as is, or top with your favorite low carb topping. See recipe notes for flavour and topping suggestions.
For a clean perfect slice use a long piece of unflavoured dental floss, push through to bottom and slide it out.
Mama uses Lorann emulsion flavour, 2-3 tbl of emulsion added just prior to adding the cream cheese to the other liquid ingredients, I.E., Banana, Lemon, Cherry, Blueberry, etc. When adding an emulsion that has colour like the berry flavours or red velvet, reserve this addition and pour the 2/3 of the cream cheese mixture onto the cooled crust. Then add the emulsion flavour to the remaining 1/3 of the cream cheese batter and stir to fully incorporate. Place this mixture in 5 dollopson top of the batter in the pan evenly spaced. Then take a knife and swirl around being careful not to disturb the crust bottom to create a decorative pattern on top. This can then be served as is when cooled or top with fruit, fresh or cooked down into a compote.
Use sliced fresh fruit or make a compote by taking 1 cup of any low carb berry (frozen works well) and heat 3/4 of the fruit over medium heat. When just coming to a boil, mash with a potato masher, then add the remaining whole berries and pour over your cooled cheesecake.
To the wet ingredients add 3/4 cup of pumpkin puree, do not add the pumpkin spice liquid flavour but instead add 3 tbl of powdered pumpkin pie spice. Follow all other directions. Serve with a dollop of whipped cream.
Chocolate Ganache topping:
In a pan warm but not boil 1/2 cup of 35% whipping cream, remove from heat and add 2/3 cup 70% dark chocolate chips or Mama prefers Lily's keto chocolate chips. Let sit in warm milk for 1 min then whisk till chocolate is completely melted, silky and shiny. Drizzle on cooled cheesecake. This can be poured on the vanilla cheesecake instead of a fruit topping.
Add 3 tsp of powdered expresso and 1/4 cup additional powdered swerve to the liquid ingredients. Blend, bake and cool as per recipe directions. Top with a raspberry compote ( or keto sugarless raspberry jam) once cooled. Drizzle with the chocolate ganache (above). This is so decadent your guests will not believe you made it yourself!
- Serving Size
- 1/10 is 1 serving
- per serving
- 31.6 grams
- Saturated Fat
- 10.4 grams
- Trans Fat
- 0 grams
- 6.4 grams
- 1.2 grams
- Net Carbs
- 5.2 grams
- 10.6 grams
- 296 milligrams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.