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Keto/GF Copycat Cheesecake Factory Strawberry Cheesecake

  • Writer: Keto Upgrade
    Keto Upgrade
  • 7 days ago
  • 6 min read

So excited to have an impressive keto cheesecake that resembles the look of a Cheesecake Factory Cheesecake! Now that I have created a super low carb crispy graham cracker recipe, we can have a full crust up the edges and a nice tall cheesecake just like Cheesecake Factory! Can't wait to create more delicious recipes with the graham crackers!



OURS 5G NET CARBS THEIRS 80G NET CARBS


Keto cheesecake is very easy and customizable. You can do many different crusts, different amounts of crust, you can put it up the sides or keep it all on the bottom, you can even use no crust! For this crust I was finally able to use a bunch of my keto graham crackers to make a crust just like Cheesecake Factory's most popular cheesecake while keeping the carbs below 5g net carbs. The crust is super easy just crushed graham crackers and enough butter until the crumbs hold together when you squeeze them together. Bake for 8-10 minutes until it's just getting brown around the edges.


My cheesecake has a soft, smooth and creamy texture unlike many that are dense, dry and crumbly. The biggest trick to making fast easy cheesecake is to make sure everything is at room temperature and I use a food processor to make the filling. The key to a creamy keto cheesecake is to beat the cream cheese and sweetener together really well until there is no graininess left from the sweetener. Then blending the rest in and scraping down the bowl a lot to make sure there are no lumps.


Any sweetener can be used, just be weary that some keto sweeteners have more or less sweetness to them. So before adding the eggs you may want to taste for sweetness if you use a different sweetener. Also if you use all allulose you will get a dark cheesecake and it will stay pretty soft even baked all the way through. And if you only use stevia you won't have as high of a cheesecake because you need a lot less volume. I do suggest a powdered sweetener just to cut down on the amount of blending time require for the filling.


I have an entire Keto Cheesecake Playlist on YouTube if you want to see different flavors- https://www.youtube.com/playlist?list=PLDA690SIIES1Kp29dOGvHTfrJFf9_KgAf


All the Sweeteners I Buy on Amazon- https://amzn.to/40fnPcx

My Essential Keto "Flours" I use in recipes- https://amzn.to/4iVK5iR

Additional Baking Ingredients- https://amzn.to/4iY3JuI

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Small Ware Kitchen Products- https://amzn.to/4a6WBIf

Silicon Pans and Molds- https://amzn.to/4j12PO6


Wilton 9inch Springform pan - https://amzn.to/3e8uIV8

Accuweight Scale - https://amzn.to/4jMvhSY

Etekcity Food Scale- https://amzn.to/3HEudTS

Etekcity Infrared Thermometer - https://amzn.to/4f0Ujwg

Pyrex measuring cups - https://amzn.to/2QIcd0J

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So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag (cheapest I use)

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Pure Organic Stevia Powder - https://amzn.to/3plOQaK


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


Keto Strawberry Cheesecake


Crust:

170/about 6 sheets of my Keto Graham Crackers- https://www.ketoupgrade.info/post/low-carb-protein-graham-crackers

56g/4 Tbs. Melted Salted Butter (may need more or less depending on different factors)


Filling:

4- 8 oz. Blocks cream cheese (softened)

192g/1 & 1/3 Cups Powdered Sweetener (I use monkfruit/erythritol blend)

1/2 tsp. Powdered Stevia (to taste)

2 Cups Sour Cream (room temp)

1 tsp Vanilla extract (2 tsp. if not using Vanilla Paste)

4 Eggs (room temp)


Strawberry Topping:

1 Cup Allulose

2 Tbs. Water

1 Pound Same size Strawberries with the tops cut off (about 16 Medium to Large) (I buy a 2lb. container to get one pound around the same size)


Optional Whipped Cream Topping, Need 2 Cups of cream for rosettes all around

If needing whipped cream that will stay stiff for awhile check out my stabilized whipped cream recipe-


Instructions:


  1. Pull out all ingredients to come to room temperature, once the cream cheese is soft begin with making the crust

  2. Preheat oven to 325 degrees, prepare your 9in spring form pan with a light spray of avocado oil and wrap tightly with aluminum foil (check out video to see how I prevent water from getting into the cheesecake)

  3. Weigh out you graham crackers and place in a ziplock bag to make the crumbs, melt the butter and pour a little at a time into the crumbs, adding just enough for the crumbs to hold together

  4. Sprinkle across the bottom of the spring form pan, placing more at the edges, even out the crumbs without pressing down at first then begin pressing down with a flat measuring cup, starting in the middle and working your way towards the sides, once you have an even bottom and even crumbs around the edge, begin pressing the crumbs about 1 & 1/4in up the sides of the pan

  5. Bake for 10-12 minutes until golden brown and set aside to cool while you make the filling

  6. The easiest way to make cheesecake filling is in a food processor (what we did at the pastry shop) but you can also use a stand or hand mixed, beat the cream cheese and sweetener until very smooth, scraping the sides and bottom of the bowl to make sure everything is incorporated and the sweetener is dissolved

  7. Place a 2qt. pan of water on the stove to come to a boil while you finish the filling

  8. Add in the sour cream, vanilla and vanilla paste if using and mix until just combined

  9. Add in the eggs all at once and blend until just combined

  10. Pour the batter into your prepared crust that is placed on a half sheet pan, be sure to not scrap and chunks that may be stuck on the bottom into the pan, bang the pan a few times to bring any bubbles to the surface and pop them with a spatula

  11. Once the water is boiling, place the pan into the middle of the oven and gently pour the boiling water about a 1/4in from the to edge of the sheet pan and set timer for 45 minutes, when the timer goes off rotate the cheesecake carefully and set for another 35 minute, give the cheesecake a little pat to see if it is pretty set in the middle, could need 10-20 minutes longer

  12. Once baked turn off the oven and crack the door and allow to cool for 45min to a hour in the oven the on the counter top until room temperature

  13. Before placing in the fridge, run a spatula or knife dipped in warm water and dried around the top edge of the cheesecake and release the springform edge, place in refrigerator to chill for several hours before wrapping in plastic wrap to chill completely before slicing


Make the strawberry topping- Can make as much or little as you want


Instructions:

  1. Place the allulose and water into a medium size pot and melt on medium low heat until it reaches 245 degree, while that cooks prep the strawberries

  2. Once at 245 degrees add the strawberries and cover for 5 minutes, stirring every minute or so then uncover and cook on medium heat for 10-20minutes until all the strawberries are fork tender, let chill until serving the cheesecake


Macros for just the cheesecake- 1/14th no toppings

410 Calories

40g Fat

21g Total

1g Fiber

17g Sugar Alcohol

3g Net Carbs

10g Protein


Macros for 16th cheesecake with 2 Tbs. Heavy Cream and 3 Strawberries per slice-

470 Calories

44g Fat

22g Total Carbs

2g Fiber

15g Sugar Alcohol

10g Protein


If you are in the lower 48 states, feel free to check out my website to place an order for some High Protein/Low Carb White Bread, some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


              

Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com


 
 
 

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