Keto Cheesecake

What you need

• 2.5 cup keto cookie crumbs (* See notes)
• 0.625 cup butter (melted)
• 2 cup cream cheese (softened and room temperature)
• 1.25 cup sour cream (room temperature)
• 3 large eggs
• 0.75 cup superfine sugar substitute (I used erythritol ** See notes)
• 1 tbsp vanilla extract

Method

Restated from the original video

1. 1

   Set the oven temperature to 160C/325F. Prepare a 9-inch springform pan by lining it with parchment paper or tin foil, then set it aside.

2. 2

   Place your keto peanut butter cookies into a high-speed blender and process until finely ground. Measure 2 1/2 cups of these crumbs and put them into a mixing bowl. Incorporate the melted butter and stir until well combined.

3. 3

   Press the cookie mixture into the prepared springform pan, using the back of a spoon to distribute it evenly along the bottom and sides. Chill the crust in the refrigerator while you prepare the filling.

4. 4

   Combine the cream cheese, sour cream, and superfine sugar substitute in a high-speed blender or food processor and mix until smooth. Add the eggs, then the vanilla extract, and blend again until everything is fully incorporated.

5. 5

   Retrieve the crust from the refrigerator and pour the cheesecake filling into it. Place the cheesecake in the oven and bake for 50-55 minutes, or until the center is mostly firm.

6. 6

   Turn off the oven and leave the door slightly ajar. Let the cheesecake cool completely inside the oven before transferring it to the refrigerator for at least four hours to allow it to set properly.

Imported from thebigmansworld.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.