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
- 150g ground almonds
- 1 smidgen scoop 100% pure Stevia powder
- 40g salted butter, melted
- 280g full fat cream cheese at room temperature
- 1 large egg at room temperature
- ½tsp xanthan gum
- 2 smidgen scoops 100% pure Stevia powder
- ½tsp vanilla extract
- 150g full fat sour cream at room temperature
- Preheat the oven to 150ºC/300ºF/Gas mark 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
- Press the mixture firmly into the bottom of an 18cm/7-in spring-form cake tin using the back of a dessert spoon
- Refrigerate while you prepare the filling
- In a stand mixer, using the K-beater attachment, beat cream cheese on the lowest speed until it’s light and fluffy
- In a measuring jug, whisk together the egg and vanilla extract
- In a little ramekin or bowl, mix the Stevia with the xanthan gum (I use a little skewer)
- 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
- Add the soured cream and mix until just combined
- Pour the mixture into the chilled crust and bake for an hour
- Turn the oven off and leave the cheesecake in there with door ajar for another hour
- Remove from the oven and transfer the tin to a wire rack to cool completely
- Chill overnight prior to serving
- Serve with a dollop of whipped cream and fresh berries
Baked Vanilla Cheesecake
I’ve been making this version of baked vanilla cheesecake since way back in 2004! It’s a Gordon Ramsay recipe that I tore out of a weekend newspaper magazine supplement. Luckily, all these years, the page has been protected inside a plastic punched pocket (that’s the proper word for one of those things, apparently!) otherwise it would have disintegrated by now from all the use it’s seen.
It’s a dessert that I go back to again & again. It’s really easy to make and is simply delicious – especially after it’s had a few hours to cool down. The consistency is light and melt-in-the-mouth; so much better than those recipes that use gelatine – which I don’t eat as I’m vegetarian.
It’s great served with a ginger or summer fruit compote. We had some with a lovely blueberry compote made from frozen blueberries (much cheaper than the fresh ones, and you can get them year-round). Of all the Cakes & Bakes I’ve made over the years, this has long been Justin’s favourite!
Gordon Ramsay's vanilla cheesecake
Ingredients
For the biscuit base
- 100 g unsalted butter plus a little to grease the tin
- 200 g digestive biscuits I sometimes use ginger nuts with about half the above quantity of butter
- 50 g caster sugar Again, I use half this amount if using ginger nuts
For the filling
- 500 g cream cheese I've used both Philadelphia and mascarpone successfully at room temperature
- 200 g caster sugar
- 3 eggs
- 2 tbsp cornflour
- 300ml soured cream
- 1 tsp vanilla essence
Instructions
- Lightly grease a 20cm spring-form cake tin
- Melt the butter gently in a small pan on a low heat. Roughly break up the biscuits and and place them in a food processor. Process the biscuits for 2-3 minutes until they resemble fine crumbs. Add the sugar, then pour in the melted butter and process for 30 seconds to combine
- Put the biscuit mixture into the base of the tin, using the back of a tablespoon to smooth the surface evenly. Place in the fridge for 30 minutes
- Rinse out the processor bowl. Place the cream cheese and sugar in the bowl and process for 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the cornflour, sour cream and vanilla essence and process for 30 seconds to combine
- Pour the filling into the tin and bake in a low oven at 150°C for 1 hour. When cooked, the cheesecake should be well-risen, with a golden brown top. It should feel slightly firm to the touch - if the mixture still appears wet, continue to bake a little longer. When cooked, turn off the oven and allow the cheesecake to cool in the oven, with the door ajar. When completely cool, place in the fridge. Serve with summer berries and pouring cream
Click here or on the image below to pin the recipe for later!
