I’ve been a huge fan of cheesecakes, but for the longest time, I thought they were incredibly difficult to make. However, when I found myself running out of dessert options on my Keto diet, I decided to give it a try. To my surprise, making a cheesecake wasn’t as daunting as I had imagined. One of the reasons I was hesitant to make them was because cream cheese isn’t easily available where I live. But instead of giving up, I did some research and read numerous recipes to find a solution.
At the cost of sounding boastful, I confess that for a novice like me, the cheesecakes turned out pretty decent. I also came up with a smart idea: rather than making one large cake, I divided the batter into six portions. This way, I could enjoy a precise proportion every time. And let me tell you, for those of you who dread cooking and baking, cheesecakes are actually quite simple to make. All you need is a blender and an oven.
Before I share the recipe with you, I want to let you in on a little secret. Since cream cheese isn’t readily available, I used a substitute: hung curd and fresh cottage cheese. I took a liter of full cream milk and made about 200 grams of cottage cheese from it. As for the hung curd or Greek yogurt, I always have some in my fridge, so I used 100 grams of that.
Now let’s get to the recipe and start creating these delightful desserts.
Keto Almond Cheesecake Making Procedure
1. Start by adding the melted butter to the almond flour and mix well. Add the sweetener and mix some more.
2. Now press this mixture at the bottom of your well oiled tin or silicone mold.
3. Cook for fifteen minutes at 200 degrees Celsius, till it becomes nice and golden.
4. In a blender, put the cottage cheese and start blending it.
5. Now add the hung curd and keep blending till a smooth cream like consistency is formed.
6. Now add the vanilla essence and blend more.
7. Next, add the eggs and the lemon juice.
8. Add the sweetener and blend for another three to four minutes.
9. By now, the crust should be ready to come out of the oven.
10. Spoon in your batter and fill them up till the top.
11. They go back in the oven for another 30 minutes at 100 degrees Celsius.
12. Check with a knife after thirty, and if required bake for another 10 minutes.
13. Once out of the oven, let them cool on the rack and later let them chill in the fridge before serving.