Keto Creamsicle Cheesecake Recipes

KETO CREAMSICLE CHEESECAKE

Steps:

• Bring mascarpone and cream cheese to room temp for easy mixing.
• Preheat oven to 325 degrees Fahrenheit.
• Cream together the mascarpone, cream cheese, monk fruit sweeteners, extracts, and zest.
• Add your heavy whipping cream and mix in.
• Add 1 egg and mix. Scrap down the sides of the bowl
• Add the next whole egg. Mix. Scrap down the sides of the bowl.
• Lastly mix in that egg yolk and scrap down the sides.
• Pour your mixture into your baking pan or dish. I used a 6.5 in cheesecake pan.
• Cook for 40 minutes or until the edges are set and the middle still jiggles. Ovens will vary.
• Allow to cool to room temp then place in fridge over night. If you can wait that long. ;)

KETO ORANGE CREAMSICLE CHEESECAKE

Steps:

• To make the crust: Preheat oven to 300 degrees and place the rack in the middle of the oven.
• In a medium bowl, thoroughly combine almond flour, granular keto sugar replacement, and melted butter with a fork. It should resemble wet sand.
• Lightly spray a 9-inch springform pan with avocado oil spray and transfer the almond flour mixture to the pan. Use your hands and press the mixture evenly into the bottom of the pan and 1/2- to 1-inch up the sides. You can also use the bottom of a glass or measuring cup to firmly pack the almond crust into the pan.
• Bake for about 10 minutes. Remove from oven and place on a cooling rack, let it cool completely. After the crust is out of the oven, turn up the temperature to 350 degrees.
• To make the cheesecake filling: Using a stand or a hand mixer to whip the cream cheese for 2 to 3 minutes until it is light and fluffy.
• Add the keto sugar replacement, sour cream, eggs, and additional yolk. Whip on medium speed until thoroughly combined, stopping once to scrape down the sides of the bowl.
• Remove half the mixture and transfer to another bowl. Add vanilla to one bowl and mix thoroughly. Add orange flavoring, lemon juice, orange zest, red and yellow food coloring into the second bowl and mix thoroughly. You can use as much or as little food coloring as you choose to get the orange color you like. Add one or two drops of food coloring and whisk before adding more so you have more control of the depth of the color.
• Pour half of the vanilla mixture onto the prepared crust, and all of the orange mixture on top of it, and finish with the remainder of the vanilla. Using a butter knife, gently swirl the layers together creating a marble-like pattern. Be careful not to over-swirl. You want a distinction between the two colors.
• Bake for 10 minutes, then reduce the oven temperature to 325 degrees and continue baking for another 35 minutes. The edges of the cheesecake will appear slightly puffed when done. The center will appear a bit soft, but not wet. Do not remove from the oven, but leave in oven with the door a few inches ajar, turn off the heat, and allow the cheesecake to set for 35 to 40 minutes.
• Remove from the oven and cool on a wire rack until it has fully cooled.
• Run a knife around the edge of the pan and remove the sides of the pan. Refrigerate for at least 4 hours before serving.