A perfect keto cheesecake is more delicious than you think. Topped with juicy fresh blueberries, this Cheesecake recipe is sugar & gluten free & tasty like a dream! Try this sinfully delicious yet guilt free dish.
Preheat the oven to 175°C. Butter a 9-inch (22 cm) springform pan & line the base with parchment paper.
Heat the butter for the crust until it gets a nutty scent. This will give the crust a yummy toffee flavor.
Put aside from heat & add almond flour, vanilla & sweetener. Combine all into a dough & press into the base of the springform pan. Bake only for 8 minutes until the crust turns lightly golden. Now put it aside to cool down while you prepare the filling.
Mix cream cheese, heavy cream, eggs, lemon zest, vanilla & sweetener together, if you’re using any. Combine well. Pour this sweet mixture over the crust.
Raise the heat to 200°C & bake for 15 minutes only.
Lower the heat to 110°C & bake for another 50-60 minutes.
Turn the heat off to let it cool inside the oven. Remove it when it gets cooled completely & put it in the fridge to rest overnight. Serve with big fresh blueberries.