Keto Cheesecake

Preheat the oven to 160C/325F. Line a 9-inch springform pan with parchment paper or tin foil and set aside.

In a high speed blender, add your keto peanut butter cookies and blend until a fine consistency. Measure out 2 1/2 cups and place it into a mixing bowl. Add the melted butter and mix together until combined.

Transfer the cookie crust into the lined springform pan and use the back of a spoon to spread around the edges. Refrigerate the crust while you prepare the filling.

In a high speed blender or food processor, add the cream cheese, sour cream, and superfine sugar substitute and blend until combined. Add the eggs, then the vanilla extract, and blend once more until fully incorporated.

Remove the pie crust from the refrigerator and add the cheesecake filling into it. Place the cheesecake in the oven and bake for an hour, or until the middle is mostly set.

Turn off the oven and open the oven door slightly. Allow the cheesecake to cool in it completely, before refrigerating for at least four hours, to firm up.

* This recipe used crushed keto peanut butter cookies. Almond butter cookies will work, or you may prefer to make a keto graham cracker crust.

** Superfine sugar substitute has a texture halfway between standard sugar and powdered (confectioners’) sugar. I simply blend erythritol until it achieves that texture.

This dessert should always be stored in the refrigerator, covered. It will keep well for at least one week.

Place leftover slices of the cheesecake in a shallow container and store them in the freezer for up to 6 months. Be sure to thaw it completely before enjoying it.