Keto Low Carb Mixed Berry Cheesecake
A friend of mine is getting married!!!! She asked me to make her wedding cake plus a low carb cheesecake for her soon to be stepson who is a type 1 diabetic. He decided on a mixed berry cheesecake, which I haven't made before. So I did a test and it was delicious, I made a few tweaks to make it match her colors by adding the berry sauce in a different way. And it turned out a bright red which is one of her colors.
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! So for this crust I used almond flour and sliced baking almonds crushed up to give it some texture. You can use any nuts you want or no nuts at all. And all you need to add is some sweetener of choice and 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 filling isn't a dry crumbly cheesecake texture. It has a soft, smooth and creamy texture. 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.
Making this particular cheesecake mixed berry can be done in many ways. The easiest is to add 8 oz. of fresh berries right into the cheesecake. I would put half in the bottom cover with the batter and smooth out then the rest of the berries on top and push them down into the batter. I made a mixed berry sauce using 8 oz. of fresh berries. I pureed them first then cooked them with 1/3 Cup allulose until a thick sauce formed. I strained mine to get a nice smooth sauce but that is optional. In my test cheesecake I added half the batter into the berry sauce then poured the regular batter and berry batter right in the center alternating between the two to make rings of each going out. Then once all the batter was used I swirled with a knife to make a cool pattern on top. So that is an option.
The way I did it for my friends wedding, so it would be red still, was to just add the berry sauce halfway threw and on top and swirl it in. It did cause it to crack in the spots where I ran the knife threw and around the berry sauce but it turned out looking cool anyways. The test batch was kind of purple looking and her colors are all reds and pinks. So it turned out great for what I wanted. The original test was delicious, the berry part tasted like raspberry Trix yogurt. Don't know how the last cheesecake tasted but it looks delicious!
You can also just add all the sauce in the middle between half the batter. I did that for my keto white chocolate raspberry cheesecake, so there was just a line of raspberry straight threw the middle of the cheesecake. https://www.ketoupgrade.info/post/the-cheesecake-factory-knockoff It was delicious that way too. So many options and it will all be delicious!!!!
You can use any sweetener for the berry sauce also. I just don't like to use all monkfruit/erythritol especially if kids are going to be eating it. It can cause tummy upset if you eat to much. So I usually cut most of my recipes with allulose or liquid stevia instead of using all monkfruit/erythritol.
Keto Mixed Berry Cheesecake
Berry Sauce recipe
8 oz. Fresh berries of choice (226 grams) macros below are with 2 oz. black berries, 3 oz. raspberries and 3 oz. Strawberries
1/3 Cup Allulose
Puree the berries then cook the berries and allulose over medium heat until a thick sauce forms
Strain the mixture to get a nice smooth berry sauce, should get about 4 oz. of sauce
Let cool while you make the crust and filling
Keto Cheesecake Crust recipe
3/4 Cup Almond flour
3/4 Cup Chopped sliced almonds (66 grams)
2 Tbs. Granular Sweetener
4 Tbs. Butter (melted)
Preheat oven to 350 degrees
Sift the almond flour and sweetener together and add chopped almonds
Mix in melted butter, should look like wet sand
Pat into a greased 9 or 10 inch spring form pan, can leave it all on the bottom for a thicker crust or take it up the sides an 1 inch
Bake for 8-10 minutes, rotating halfway threw
Let cool while making the filling
Keto Cheesecake filling recipe
2- 8 oz. Blocks cream cheese (softened)
1/2 Cup Granular Sweetener (I use monkfruit/erythritol blend)
2 Eggs (room temp)
1/2 Cup Sour cream (room temp)
1 tsp Vanilla extract
1 Tbs. Fresh lemon juice
The easiest way to make cheesecake 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 granular sweetener until light and fluffy, scraping the sides and bottom of the bowl to make sure everything is incorporated
Add in one egg at a time, mixing well and scraping the sides
Add in the sour cream, vanilla and lemon juice and mix until just combined
Can add the berry sauce in a few ways, can layer it in between 2 layers of cheesecake filling, dollop and swirl in, or mix half the cheesecake filling into the berry sauce and alternate scooping plain cheesecake batter and berry cheesecake batter into the crust, then swirling with a knife
Either way you choose to add the berry sauce make sure to smooth out the batter evenly
Bake at 350 for 30-40 minutes until it is set around the edges but still slightly jiggly in the middle, turn off the oven and crack the door and let cool in oven for 10-30 minutes then let cool at room temp for several hours before covering and refrigerating for several hours before slicing
You can also bake this cheesecake in a Ninja Foodi air fry oven. I did the exact same thing but the crust took a little longer to brown at 350 about 12 minutes. And the cheesecake took 45 minutes to bake at 350 in the oven. The cheesecake below was baked in the Ninja Foodi, it's a nice alternative if it's really hot in the kitchen.
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Macros for 1/16
20 g Fat
1.4 g Fiber
3.4 g Net
4.9 g Protein