Description
This is by far our favorite cheesecake. I make it very often because it is so rich and creamy and really big. If it comes to the ingredients, the recipe calls for 500 grams of topfen [it's a type of cheese used for baked goods in some regions of Europe] and 500 grams of mascarpone. Mascarpone is soft in consistency, and topfen is much harder and dryer. That's why I like to combine the two of them together to obtain a nice creamy consistency for the filling. **Topfen can be easily substituted with a full-fat version of a cheesecake-friendly cheese traditionally used in the area where you live, or both mascarpone and topfen can be exchanged for any full-fat cream cheese of your choice. Secondly, I like to use powdered stevia and mix it with erythritol in order to achieve the sweet flavor I like. ***However, the stevia I use comes in a concentrated form, which is why I don't need to add a lot of it. If you use regular stevia, then experiment with the amount to achieve satisfactory sweetness.
Servings
12 Servings
Ingredients
MASTER CHEESECAKE
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
Total Time
70 Minutes
Preparation Time
70 Minutes
How To Make
Step #1: In a mixing bowl, combine all the dry ingredients for the crust and add butter.
Step #2: Transfer the batter into a round springform pan [23 cm/9 inches] and press it halfway up the sides. You can do it using your hands or a cup.
Step #3: Place the crust in the fridge for 20 minutes.
Step #4: Preheat the oven to 165°C [320°F].
Step #5: In a large mixing bowl, beat the Mascarpone and Topfen together until smooth and fluffy.
Step #6: Add sweeteners, 1/3 at a time, and mix them in with a hand mixer.
Step #7: Add eggs one at a time and beat until well incorporated.
Step #8: Lastly, add vanilla extract, lemon juice, and sour cream and mix well.
Step #9: Spread the filling on top of the crust and bake for 30 minutes.
Step #10: Check after 50 minutes; the top of the cheesecake should no longer be glossy, but the center should jiggle.
Step #11: Turn off the oven, open the door, and leave the cheesecake inside for another 30 minutes.
Step #12: Take out the cheesecake from the oven and run the knife around the edges, but don't remove the springform. Let it sit on the counter for an hour. 1
Step #13: Cover it with plastic wrap and place it in the fridge for at least 8 hours.