Main ingredients:
Cream cheese: 240g; Whipping cream: 90g; Eggs: 2.
Auxiliary materials:
Erythritol: 30 pieces.
Flavor: Creamy; Technique: Baked; Time: One hour; Difficulty: Easy.
Steps for cooking Ketogenic Diet: Heavy Cheesecake
After weighing the cream cheese, mix it until smooth (you can skip this step and use an egg beater directly).
After the cream cheese is mixed until smooth, add the eggs in two parts, adding the other egg only after the first one is evenly mixed. Finally, add erythritol and whipping cream and mix until smooth.
Pour the mixed cheese into six molds. The amount listed above is suitable for six-inch molds. If you like a crust, you can use almond flour and butter to make one. It’s up to personal preference. I don’t like crust, so I didn’t make one.
Preheat the oven to 160 degrees Celsius and bake in a water bath for one hour.
The finished product may not look pretty, but it tastes great.
I divided the cheesecake made with this recipe into four portions, each with 330 calories and 84% fat content.
