Last weekend was my birthday- and although it didn’t go 100% as planned, it went pretty darn well truth be told. I mean, just how bad could it be when you know you’ve got a cheesecake laying in wait in the ‘fridge at home?
There’s something really awesome about those lit candles and the promise of some sweet sweet yum to celebrate yet another lap around the sun. This year, it was a Gluten Free, Keto Friendly, No Bake Cheesecake! In less than 15 minutes of prep, (and a bit of waiting-but that’s when you go out to dinner!) you get this amazingly light and airy but so so so flavorful cheesecake.
So now, on with the show!
Low Carb, Gluten Free No bake cheesecake!
1 lb full fat cream cheese, at room temp
1/2 cup sour cream
1 cup Heavy whipping cream (divided- 1/4 c out, and the rest in the fridge with a bowl and whisk/whip attachment/beater in the freezer waiting for use)
1/2 c erythritol sweetener (powdered is better- you can pulse it in the food processor to make powdered if all you have is granular)
10 drops (or to taste) ez sweets or stevia. (I’m partial to ez sweetz, I’m not a fan of stevia in milder applications)
2 packets unflavored gelatin
1t vanilla extract
1) Put the gelatin powder into a metal 1 cup measuring cup or microwavable bowl add about a quarter of the heavy cream and let it bloom. It’ll take a few minutes
2) Beat the cream cheese, sour cream, sweeteners and vanilla together until light and fluffy
3) Gently heat the metal measuring cup or nuke the microwavable bowl (I’d say no more than 30 seconds, then check it, then 10 second intervals after that) until the gelatin turns from a puck to a nice runny smooth liquid. Set aside to cool.
4) Cold cream goes into the cold bowl, cooled cream goes into the bowl, and now whip like there’s no tomorrow. Or at least soft peaks.
5) Beat in the cream cheese mixture till smooth. I pour mine into a 8.5 inch springform pan over a crust (but that’s optional-almond flour, cinnamon and some butter mixed together makes a great easy crust, but I have some better recipes to come!) You can mold this like jello too for some interesting shapes!)
6) Put it in the fridge for at least 4 hours. Overnight is great too! Run a knife around the pan (or you can use a blow torch to warm the sides of the pan so it doesn’t stick. OR, if you use a mold, dip in hot water to release as you would with any jello mold.)
7) Slice with a knife warmed in some hot water. It’ll cut cleaner!
enjoy! Bonus points as usual for yummy noises!