I combined several online recipes and technique guides to create a simple keto key lime cheesecake with an almond flour crust. It turned out really tasty, but I'd like some help figuring out how to improve it. Things like the crust firmness, or any obvious (to the bakers out there) critiques to my technique. This was my first attempt at a cheesecake ever, and I'm pretty happy with it, but am open to suggestions.
Requested help:
One: the crust is too crumbly. "blind" bake longer? More butter?
Two: is a 70 minutes @ 250 in a water bath (Alton Brown technique) overkill since jello was added?
Three: Does the texture look right?
Filling ingredients came from these two posts by the same Redditor:
http://ift.tt/2aqWifK
http://ift.tt/2aewHmJ
Crust came from here:
http://ift.tt/2aqWnQL
Blind baking the crust and water bath came from here:
http://ift.tt/2aewyjx
Equipment
10" pie, cake or spring-form pan ( I used a 9" cake and had left over batter)
baking pan the above fits in, at least 1" deep
mixer
optional: muffin / cup cake pan for the left over batter, and liners. I had aluminum liners.
Filling
Five 8 oz 1/3 fat Philly cream cheese packets
1/2 cup stevia (Great Value aka Walmart "measures cup for cup like sugar")
1 pack (4 servings) sugar free lime Jello gelatin
4 eggs (I had jumbo, but large are probably fine)
3 tbsp lemon juice (to taste. Obvisouly fresh squeezed key lime juice would be preferred)
Optional: Trader Joe's butter spray, for the muffin cups
Crust
1 1/2 cups almond flour (Trader Joe's)
3 tbsp butter (Kerrygold)
3 tbsp stevia (Great Value aka Walmart "measures cup for cup like sugar")
Notes before starting:
Let the cream cheese and eggs come up to room temperature
9" pie pan is too small, but that's what I had. A 10" should be perfect.
I put the extra filling in muffin cups.
Prep the crust first.
And most important: Leave plenty of calories in your day for tasting!
Crust
Pre-heat oven to 300.
Mix the stevia and almond flour in the pan until combined. Gently melt the butter (microwave) and pour it in the flour in the pan. Mix it together until the flour is moistened and push it into the corners and up the sides of the pan. "Blind bake" the crust in the pan for 10 minutes. Let the crust cool while you prep the filling.
Filling
Lower oven to 250.
Empty all five cream heese packets into a mixing bowl.
Add 1/2 cup stevia
Add the lime jello packet
Mix on low to combine. Scrape the sides frequently. Taste for sweet and sourness. To me it was just right for sweet but missing the lime "tang". I added lemon juice, 1 tablespoon at a time, settling on 3 tbsp. (Next time I'll use lime juice, and of course fresh would be best.)
Whisk the eggs in a bowl. Add the eggs slowly. Mix about 1 - 2 minutes until well combined. (is there a reason to mix longer or at a higher speed?).
Boil about 1L of water, depending on the size of your baking pan. The goal is to add water to cover 1" of the cheesecake pan. Place a small towl in the baking pan to help reduce slipping of the cheesecake pan. Put cheesecake + baking pan combo in the oven first, and pour the water while it's in the oven, to avoid spilling.
Bake
Set the timer for 70 minutes.
With a 9" pan, I had left over batter, so I greased aluminum muffin cups with Trader Joe's butter spray, put them in a muffin pan, and filled six cups about 3/4s full.
The muffin pan was added with 60 minutes left on the timer. This seemed to work out great.
Remove from oven, and allow the cheesecake to cool 60 minutes, then move to the refrigerator, uncovered. Allow the cup cakes to cool 30 minutes, then move to the refrigerator, uncovered. After cooling, the cup cakes popped out of the greased aluminum muffin cups with virtual no stick-age.
Allow both to cool overnight. I tried a slice after 4 hours cooling and one the next day. The overnight slice was creamier, with a little bit firmer crust.
Macros
Since I split the batter between the cheesecake and cup cakes, the macros are a swag:
Note: the carbs on the Philly cheesecake is listed as <1g per serving with 8 per box. I estimated 2g per box:
All batter in 10" pan macros:
All cheesecake batter F C P 264g 10g 115g Almond crust F C P 129g 18g 36g (net carbs, with 18g fiber subtracted) 1/8 slice F C P 49g 3.5g 19g
*9" pan + muffine cup macros: *
4/5 cheesecake batter F C P 210g 8g 91g Almond crust F C P 129g 18g 36g (net carbs, with 18g fiber subtracted) 1/8 slice F C P 42g 3g 16g Cupcakes (crustless) 1 cupcake F C P 9g 0 4g**
Thanks!
Submitted August 01, 2016 at 08:47AM by duhlluminati http://ift.tt/2aV8yDv ketorecipes
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