I’ve been making a keto cheesecake every few weeks and have been happy with the results but it’s a little dry. The filling recipe calls for 32 oz, cream cheese, 3 eggs, and 16 oz of sour cream, plus adjustable amounts of stevia.
I had bought a couple 16 oz tubs of Daisy sour cream. When I went to make the cheesecake, I got a tub which was 24 oz by mistake. I didn’t realize this until it was mixed in with the cream cheese and eggs.
It was a little late to “unmix” it, so I poured in the springform pan on top of the almond crust and baked it. Wow, It came out so much more creamy. That mistake will now be a permanent part of the recipe