I’m still on my keto mission to find the most awesome no-carb or low-carb dessert. One of my favourite things to make (and eat) is this Gordon Ramsay cheesecake recipe. So I took that as a starting point to convert it into a keto baked cheesecake.

The usual digestive biscuit base has been swapped for one made from ground almonds, butter and a tiny bit of sweetener.

I also used a teaspoon of xanthan gum in place of the cornflour in the cheesecake mixture. If you don’t have any in your cupboard I wouldn’t worry, I don’t think it’s necessary and will probably leave it out next time I make it.

I’m beginning to get used to less sweetness and sugar in my meals – just like I haven’t been able stand sugar in my tea or coffee since I first gave it up 20 years ago!

If you’d like to try my recipe at a later date, you can post it to Pinterest by clicking here

Keto baked vanilla cheesecake

2018-08-15 12:48:34

Serves 8

Cook Time

1 hr

Cook Time

1 hr

For the base

1. 150g ground almonds
2. 1 smidgen scoop 100% pure Stevia powder
3. 40g salted butter, melted

For the filling

1. 280g full fat cream cheese at room temperature
2. 1 large egg at room temperature
3. ½tsp xanthan gum
4. 2 smidgen scoops 100% pure Stevia powder
5. ½tsp vanilla extract
6. 150g full fat sour cream at room temperature

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For the base

1. Preheat the oven to 150ºC/300ºF/Gas mark 2
2. Put the ground almonds into a medium-sized mixing bowl, sprinkle over the Stevia and stir in the melted butter until fully combined and the contents come together
3. Press the mixture firmly into the bottom of an 18cm/7-in spring-form cake tin using the back of a dessert spoon
4. Refrigerate while you prepare the filling

For the filling

1. In a stand mixer, using the K-beater attachment, beat cream cheese on the lowest speed until it’s light and fluffy
2. In a measuring jug, whisk together the egg and vanilla extract
3. In a little ramekin or bowl, mix the Stevia with the xanthan gum (I use a little skewer)
4. Sprinkle the powder mixture on to the beaten egg ensuring that you get rid of any lumps before slowly adding the mixture a bit at a time - with the mixer going on low - to the cream cheese
5. Add the soured cream and mix until just combined
6. Pour the mixture into the chilled crust and bake for an hour
7. Turn the oven off and leave the cheesecake in there with door ajar for another hour
8. Remove from the oven and transfer the tin to a wire rack to cool completely
9. Chill overnight prior to serving

Notes

1. Serve with a dollop of whipped cream and fresh berries

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