My old friend.
Keto living doesn’t mean you have to say goodbye to your favorite things, it just means you have to alter them a little.
Honestly once you are used to living a Sugar-free lifestyle, you won’t miss sugar anymore. Using alternative sweeteners like Stevia does have a different taste then plain sugar, I’m not gonna lie and pretend it doesn’t. But if you give up sugar your tastebuds will adapt to other sweeteners. Honestly I personally am trying to be totally sweetener free most of the time, but every now and then I do crave something sweet.
Today. It’s cheesecake on the menu.
Clark and I were invited to a game night with some friends weeks ago, and I planned right away to bring this cheesecake along, so I have literally been drooling over the idea of eating a slice for weeks!
There are so many varieties of cheesecake, I mean really, the sky is the limit! I decided to go with a plain New York Style, that way I could offer a variety of toppings since not everyone attending the game night is Keto.
Along with the cheesecake, I have fresh strawberries, cherry pie topping, peach pie topping, chocolate chips, cool whip and homemade Sugar-free whipped cream.
Now for the nitty gritty….the recipe.
Preheat your oven to 350*
In a mixing bowl combine the following ingredients until a smooth paste like substance forms, (I use a fork and a knife to cut the ingredients together until they can be mixed with a spoon to combine them). Spread the mixture into the bottom of your spring form pan and bake for 15 min. Take it out of the oven and set in a cool spot. Allow to cool for 30 minutes.
1 1/2 cups cashews (ground into tiny pieces in the food processor)
1/2 cup almond flour
1 stick softened butter (not melted, but softened to room temperature)
1/2 teaspoon kosher salt
1 tsp baking powder
In another mixing bowl, combine all of the ingredients listed below with a hand mixer until everything is very smooth…no lumps. Pour the mixture over your cooled crust and level it out to a flat even surface. Bake for 45 minutes. Take out of the oven and place in a cool spot for approximately 30 minutes, then refrigerate until ready to serve. (A minimum of 3 hours is good)
4 packages cream cheese
1 cup sour cream
1 tsp vanilla extract
1 vanilla bean (scrape and add seeds only)
6 egg yolks
1/2 cup powdered stevia
1/2 tsp kosher salt
Add whatever toppings you like prior to serving.
Makes 10-12 servings.