Still struggling to find the perfect cheesecake recipe

(Karla Sykes) #1

Hey can you guys share some of your keto cheesecake recipes along with pictures. I am looking for the perfect keto cheesecake recipe but I haven’t found one. The only keto cheesecakes that I think are fantastic are the rare ones you find every now and then and a restaurant or store

#2

For me, “perfect” means quick and easy and tasty.

I do a no-bake cheesecake fluff. Just a mixture of mascarpone cheese with whipped cream plus sweeteners and such. The mascarpone could be switched out to ricotta or even cottage cheese, but mascarpone gives the best texture.

It never lasts long.

(PJ) #3

Karla this is the one I used to make. (That forum section has a gazillion cheesecake recipes.) I really liked it. Eventually though I kind of got over the process… and just started making a fractional portion in a blender cup and drinking it, skipping the whole baking process entirely. :laughing: :roll_eyes:

https://forum.lowcarber.org/showthread.php?t=224312

(Rebecca 🌸 Frankenfluffy) #4

I too do no-bake cheesecake ‘fluff’ and serve it as mousse. I make it out of double cream, cream cheese, lemons and sweetener.

My brother gave me a cauliflower recipe book for Christmas, and in it is a recipe for cauliflower, coconut and lime baked cheesecake… I’m gearing up to try it one day! :thinking:

(PJ) #5

I’d be interested in any cauli recipes that do not taste like cauli in the end. I love the fried ‘rice’ recipes; can’t abide the allegedly just-like-potatoes recipes. But I’ve found I can use cauli as a “bulk solid” in things, as it will take on the taste of things IF the flavor shared is fairly strong and ‘cooked into’ it.

(Rebecca 🌸 Frankenfluffy) #6

I often make mash with it - I nuke frozen cauliflower until really soft, and add loads of salt and pepper, a handful of grated cheese, and - my secret weapon to delete the cauliflower flavour and make it taste more ‘neutral - a tablespoonful of nutritional yeast flakes!

We have this alongside stew, sausages or steak, or as a topping for cottage pie or fish pie. It’s delicious - and doesn’t actually taste of cauliflower (although I love the taste of cauliflower, it’s nice to have something less cauliflowery and more potato-esque!).

(Bob M) #7

We solely make our cheesecake via sous vide.

Also, I’ve pretty much given up on artificial sweeteners. They cause me issues. I’d rather eat a small, 4 ounce cheesecake with real sugar than spend time waking up at night due to digestive issues. For the few times a year I eat cheesecake, I can handle the sugar hit.