Ingredients
Crust:
1 1/2 cups Almond Flour
1/4 cup Erythritol, powdered
1 Teaspoon Cinnamon
6 Tablespoons Butter, melted
Filling:
500g Mascarpone, room temperature
500g Topfen (Quark), room temperature
1 cup Erythritol, powdered
2g Stevia, concentrated
5 large Eggs, room temperature
226g [8 oz] Sour Cream, room temperature
1 Tablespoon Vanilla Extract
1/2 Lemon, juiced
How To Make
Crust:
Make the crust: In a bowl, mix almond flour, powdered erythritol, and cinnamon. Add melted butter and stir until fully combined.
Press and chill: Press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate for 20 minutes to firm up.
Preheat the oven: Set it to 165°C (320°F) while you prepare the filling.
Filling:
Beat the cheeses: In a large bowl, mix mascarpone and topfen until smooth and fluffy.
Add sweeteners: Gradually beat in powdered erythritol and stevia in thirds using a hand mixer.
Incorporate the eggs: Add the eggs one at a time, blending fully after each addition.
Finish the mix: Stir in vanilla extract, lemon juice, and sour cream until creamy and well mixed.
Assemble: Pour the filling over the chilled crust and spread it evenly.
Bake the cheesecake: Bake for 50–60 minutes, checking at 50. The center should jiggle slightly and the top should look matte.
Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
Cool on the counter: Run a knife around the edges, then cool on the counter for one hour.
Chill overnight: Cover and refrigerate for at least 8 hours before slicing.
Serve and garnish: Serve as is, or top with whipped cream or grated dark chocolate.
Ingredients
Crust:
1 1/2 cups Almond Flour
1/4 cup Erythritol, powdered
1 Teaspoon Cinnamon
6 Tablespoons Butter, melted
Filling:
500g Mascarpone, room temperature
500g Topfen (Quark), room temperature
1 cup Erythritol, powdered
2g Stevia, concentrated
5 large Eggs, room temperature
226g [8 oz] Sour Cream, room temperature
1 Tablespoon Vanilla Extract
1/2 Lemon, juiced
How To Make
Crust:
Make the crust: In a bowl, mix almond flour, powdered erythritol, and cinnamon. Add melted butter and stir until fully combined.
Press and chill: Press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate for 20 minutes to firm up.
Preheat the oven: Set it to 165°C (320°F) while you prepare the filling.
Filling:
Beat the cheeses: In a large bowl, mix mascarpone and topfen until smooth and fluffy.
Add sweeteners: Gradually beat in powdered erythritol and stevia in thirds using a hand mixer.
Incorporate the eggs: Add the eggs one at a time, blending fully after each addition.
Finish the mix: Stir in vanilla extract, lemon juice, and sour cream until creamy and well mixed.
Assemble: Pour the filling over the chilled crust and spread it evenly.
Bake the cheesecake: Bake for 50–60 minutes, checking at 50. The center should jiggle slightly and the top should look matte.
Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
Cool on the counter: Run a knife around the edges, then cool on the counter for one hour.
Chill overnight: Cover and refrigerate for at least 8 hours before slicing.
Serve and garnish: Serve as is, or top with whipped cream or grated dark chocolate.
Master Cheesecake
Description
"Master Cheesecake" combines mascarpone and topfen (or cream cheese) for an ultra-smooth, indulgent filling over a nutty almond flour base. Lemon juice and a touch of sour cream balance the rich flavor, while erythritol and stevia provide clean sweetness. With just 5g net carbs per slice, this cheesecake fits into any low-carb lifestyle. Whether served plain or topped with berries, it’s a show-stopping dessert that’s simple to make and perfect for special occasions or everyday indulgence.
Category
Strict Keto
Nutrition List (per serving)
Total Fat: 54g | Carbs: 7g | Added Sugar: 0g | Fiber: 2g | Protein: 14g | Net Carbs: 5g
Grade
2–5g Net Carbs
Preparation Time
70 Minutes
Servings
12 Servings