(The *Very* Best!) Keto Cheesecake

Step 1

Preheat oven to 325°F/160°C and line the bottom of an 8-inch spring form pan with parchment paper.

Step 2

Whip up a batch of my instant 'graham cracker' crust. Press into the prepared pan- you can either go up the edges or just do the bottom, the choice is yours. Freeze until set (you know, so the butter doesn't just seep out!), bake for 10 minutes and set aside to cool completely while you prepare the filling.

Step 3

Add the cream cheese and sweetener to a large bowl and beat together over medium speed until fully incorporated and fluffy. Add in the eggs one at a time, beating until smooth over medium speed (you don't want to go full speed here and add too much air, as your cheesecake could crack). Beat in the sour cream, lemon juice, vanilla extract and salt.

Step 4

Sieve the filling into the cooled graham cracker dish and give the pan a good couple bangs against the counter to get any air bubbles out. While I've found that you don't quite need a water bath for this guy (!!), I do like to fill up a pan with water and place it on the lower rack for best texture. Place cheesecake pan in the middle rack and bake for 50-60 minutes (I did 55), until center is almost set but you still have some jiggle in it. Turn off oven heat and allow cake to remain 20 minutes in the oven with the door ajar.

Step 5

Remove from oven and allow to cool completely on a rack, cover with wrap and refrigerate overnight to let it set completely.

Step 6

Please note that keto custard desserts baked with allulose (and sugar alcohols in general), will appear to be more jiggly than usual once baked fully. Worry not, as it'll continue to set while in the fridge. And note numero dos: allulose tends to brown more quickly than sugar (and I've noticed it varies a lot from oven to oven), so be sure to keep an eye on it after minute 20 and tent with aluminum foil in case of over browning.

Step 7

Add the strawberries to a food processor and blend until smooth. Pour the mixture into a heavy bottom saucepan through a fine sieve to strain out the seeds and fiber (you know, so we get a clear jelly!).

Step 8

Add the sweetener and lemon juice, and cook over medium heat until all the sweetener has dissolved. Allow the mixture to come to a boil, and cook for about 5 minutes.

Step 9

Make a slurry by mixing your arrowroot starch with a little water and whisk it into the jelly until the right consistency is reached. Remove from heat and allow to cool completely.