Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@[ Ссылка ]
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])
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This is based on a New York Cheesecake which doesn't rely on heavy cream but more on cream cheese. It also uses sour cream which creates the tangy and refreshing taste. Of course, adding some lemon juice and zest elevates it. Usually, corn flour is added to prevent cracks, but it is really not necessary. I did not experience any cracks without the corn flour and even if there is, I think it adds a bit of character and provides crevices for any jams or sauces to flow in.
Typically, NY Cheesecake uses water bath to bake it in order to avoid cracks too. But this is quite cumbersome and requires a lot of time. I tried the normal way of baking and did not experience any difficulties.
New York is big on everything so lots of cream cheese is used to make a huge cheesecake. But we don't need to go there. This recipe makes a small Cheesecake which is just nice if you don't have too many people to eat it and also for portion control. But if you need a bigger cheesecake, you could easily double the recipe and use a 7" pan instead as shown in the video. This creates a nice height. You could also use an 8-inch pan, but the cake will be shorter. Using spring form pan is necessary particularly for easy removal of the cake. But if you do not have any spring form pans, you could still use solid base pans, but you may need to serve directly from the pan as removing the cake would be disastrous.
I love this cheesecake for its tangy, refreshing and mildly sweet taste. It's truly delicious until the last bite. The key is to chill it longer for a firmer texture. Even after chilling overnight, the texture was beginning to soften while I was doing the video thanks to our hot tropical weather. But I have some leftovers from my earlier experiments lying in the fridge for about 2 days and they have become very firm.
Enjoy this cheesecake straight, with berries or with any low carb jams or sauces. For me, I just prefer them straight hehe..
The recipe can be viewed and printed at this link;
[ Ссылка ]
[Total servings = 8]
NUTRITION INFO PER SERVING
Total carb = 3.4 g
Dietary fiber = 0.7 g
Net Carb = 2.7 g
Calories = 254
Total Fat = 24.8 g
Protein = 5.3 g
INGREDIENTS FOR THE CRUST
Almond flour = 75 g / 3/4 cup
Salted Butter (melted) = 43 g / 3 tbsp.
Monk fruit powdered sweetener = 24 g / 2 tbsp.
(Note: This is a thin crust so if you prefer a thicker crust, you can increase the recipe)
INGREDIENTS FOR THE CHEESECAKE
Cream cheese (softened) = 250 g / 8 oz
Monk fruit powdered sweetener = 36 g / 3 tbsp. (OR any keto friendly powdered sweetener)
Sour cream = 120 g / 1/2 cup
Egg = 1 large
Lemon zest = 1 tbsp.
Lemon juice = 1 tsp
Vanilla extract = 2 tsp
INGREDIENTS FOR THE TOPPING (OPTIONAL)
Sour cream = 100 g
Monk fruit powdered sweetener = 12 g / 1 tbsp.
Lemon juice = 1 tsp
(Note: Mix all ingredients in a bowl to combine then set aside)
DIRECTIONS
1. Preheat the oven to 350F or 180C.
2. For the crust, mix all ingredients in a bowl until a dough is formed. Pour dough into a greased 6" spring form pan. Spread and flatten dough evenly. Bake for 15 mins or until browned then set aside to cool.
3. For the cheesecake, beat the cream cheese and powdered sweetener with a handheld or stand mixer at medium speed until fluffy (about 5 mins). Then add the rest of ingredients and beat until well combined. Pour onto the crust and bake for 15 to 20 mins. The center will still be jiggly which is fine. Remove and let it cool until room temperature. Then wrap with foil and refrigerate preferably overnight or at least 5 hours. The longer the cheesecake is chilled, the firmer the texture will be.
4. Once the cheesecake is properly chilled, remove the foil and the side of the spring form pan. If using topping, spread evenly on top of the cheesecake. As an option, you can decorate with berries or serve with berries or any jams.
