Keto baked cheesecake with almond base

Instructions

1. 1

   Preheat the oven to 150°C fan/170°C conventional. Line the base of a 20 cm springform or loose‑base tin with baking paper and lightly grease the sides.

2. 2

   Make the crust: mix ground almonds, 40 g erythritol and sea salt in a bowl. Stir in the melted unsalted butter until the mixture holds when pressed. Press evenly into the base of the tin.

3. 3

   Blind‑bake the crust on a baking tray for 12 minutes, then remove and leave the oven on. This gives the base a little colour and helps avoid a soggy bottom.

4. 4

   Make the filling: beat the cream cheese with the remaining 80 g erythritol on medium speed until completely smooth and free of lumps — about 3 minutes.

5. 5

   With the mixer on low, add the eggs one at a time, mixing briefly after each addition (about 20–30 seconds). Scrape down the bowl, then add vanilla extract, lemon zest and lemon juice and mix for 30 seconds.

6. 6

   Gently fold in the double cream by hand with a spatula until the mixture is silky and homogenous — avoid vigorous whipping.

7. 7

   Pour the filling onto the pre‑baked crust. Wrap the outside base of the tin in several layers of foil to prevent leaks. Place the tin in a deep roasting tin and carefully pour hot water into the roasting tin until it comes halfway up the side of the cake tin (bain‑marie).

8. 8

   Bake on the middle shelf for 50 minutes at 150°C fan/170°C conventional. The edges should be set and the centre still slightly wobbly.

9. 9

   Turn the oven off, crack the oven door and leave the cheesecake inside to cool gently for 60 minutes. This gradual cooling helps prevent cracks.

10. 10

    Remove the tin from the water bath, unwrap and transfer to a wire rack. When close to room temperature, cover and chill in the fridge for at least 4 hours (preferably overnight) to fully set.

11. 11

    Run a thin knife around the edge to release the cheesecake, remove the tin sides and top with fresh raspberries just before serving.

Tips

• Bring the cream cheese and eggs to room temperature before you start — it prevents lumps and shortens mixing time.
• Use powdered erythritol or blitz granulated erythritol in a blender for the smoothest filling; grainy sweetener can give a gritty texture.
• Seal the tin base carefully with foil for the water bath — a single leak will make the crust soggy.
• Chill the cheesecake at least 4 hours; for best slices, chill overnight and run a hot knife under running water between cuts.
• If the top does crack, cover with raspberries or a thin layer of whipped cream to disguise it — it will still taste brilliant.

Substitutions

• erythritol → allulose or powdered xylitol, same weight (allulose stays very close in texture; xylitol is similar but toxic to dogs)

  Stays close

• ground almonds → finely chopped pecans or walnuts, same weight (gives more pronounced nutty flavour and deeper colour)

  Noticeably different

• double cream → full‑fat coconut cream, same volume (will be noticeably coconut‑flavoured and slightly different texture)

  Noticeably different

Nutrition

Per serving · estimated

570

Calories

12 g

Protein

8 g

Carbs

55 g

Fat

2 g

Fibre

5 g

Sugar

220 mg

Sodium

FAQ