Cheesecake is one of my favorite desserts. I know it is hardly a Puerto Rican dessert, but my mom loved it. Especially New York Style Cheesecake. When I started to eat a Ketogenic diet, I quickly realized that cheesecake had all the potential to be my top dessert once again.
There is no special time of the year to enjoy cheesecake, but I have made cheesecake as the main dessert at birthday parties, and in American tradition, it has earned its rightful place at the dinner table during the holidays.
Today's goal is to create a basic recipe that can be altered for any occasion. So let's begin!
For the Crust
- Almond Flour
- Golden Monk Fruit Sweetener
For the cheesecake
- Cream Cheese
- Regular or White Monk Fruit Sweetener
See the recipe card for quantities.
The recipe tastes best the second day or hours after it has been cooled and chilled, so do plan ahead. Bring ingredients to room temperature. Grease a springform baking pan. Preheat the oven to 350 degrees.
- Ground the pecans into a meal consistency.
- Add almond four, butter, golden monk fruit sweetener, and cinnamon.
- Mix until you create a sandy consistency
- Press mixture to the bottom of a springform pan. You can bake the crust, but I prefer not to. I found that when I prebake the crust, it ends up with a harder crust than I would like.
If you decide to prebake the crust, place it in the oven for 10 minutes. Then remove it from the oven and let it cool completely.
I used a rubber spatula to create this delicious cake, and it came out amazing. You must bring the cream cheese to room temperature, but it makes the process quite fast.
- In a medium bowl, add the cream cheese. Whip with a rubber spatula until the cream cheese is smooth and creamy.
- Add the regular white monk fruit sweetener and vanilla extract. Combine until well incorporated.
- Add one egg at a time until well incorporated. The mixture will begin to soften and liquefy.
- Pour mixture into springform pan with crust inside. I do a few taps on the side of the mold to allow air bubbles to come out. Bake in the oven for 45 minutes.
- Remove from the oven and allow to cool on a cooling rack. Once at room temperature, place cheesecake in the refrigerator and allow it to chill for at least an hour before serving, but as stated before, it tastes best when it has chilled overnight.
All substitutions have been made into the recipe to complement a keto diet. But here are a few additional substitutions in the event you need them.
- Crumble cookie - polvorones are as dear to us as guava and cheese. crumble or spread the cookie dough on the bottom of the springform pan to make a crispy alternative to a nut-based crust.
- Neufchâtel - Neufchâtel is a variant of cream cheese that comes from France. The oldest type of cheese. If you buy the readily available version in your grocer's market, you will see that it tastes almost identical to cream cheese. But it is slightly less fatty.
- Mascarpone - I find that mascarpone has a more palatable flavor than cream cheese. I normally do not buy cream cheese unless I am making cheesecake. If you have ever wondered how to try any of these cheeses, making your cheesecake with any of the above cheeses will create a tasty introduction.
The beauty of this recipe is that it is the basic recipe with which you can build any cheesecake. Try any of these suggestions.
- Guava - mix a quarter of the batter with melted guava jelly (keto-friendly version, of course) and swirl ribbons of the mixture into the cheesecake for a true Puerto Rican favorite combo of Queso y Guayaba.
- Chocolate - Mascarpone already comes in a chocolate variety great for dipping fresh strawberries. Take advantage that they already have the cocoa mixed perfectly to create a chocolate indulgence.
- Seasonal ingredients - Add Pumpkin for fall, and berries for summer to make a seasonal version of this cheesecake.
The springform pan is the best pan for cheesecakes. It is deep, which allows for the product to expand and rise as it bakes. The springform action allows the pan's sides to come apart once the cake is cooled down, while the bottom of the pan acts like a cake board, especially if you are not giving or selling your cake.
The first time I bought a springform cake pan, I bought a single pan about 10-inches in diameter. It was big enough for me but too small for a bigger cake. Since I have invested in a 3-pan set like this one. With this set, I have made personal-sized cakes and a bigger cake that could be shared at a family gathering.
I do not know what it is about cheesecake on the second day of being made. The flavors marry and mingle well as it cools. If your cheesecake survives having to be stored, it should be good for about a week since it was baked.Print