Keto Burnt Cheesecake

Posted by Daniellle Mosichuk on

I use a blender and put all the ingredients in and blend on low and slowly increase the speed until everything is blended. 


  • 10" Cake Tin


  • 2 lb. cream cheese 4 squares of cream cheese
  • 2 cups heavy whipping cream 
  • 6 eggs
  • 1 cup Erythritol 
  • 1 tsp Vanilla Extract
  • 1 tsp salt
  • butter for greasing the tin


  • Preheat your oven to 400
  • In a blender, combine the cream cheese, cream, and erythritol
  • Mix in 1 egg at a time, until all 6 eggs are mixed into the mixture
  • Mix in the vanilla extract and salt
  • Using a 10" cake tin, grease with butter, and line with 2 large sheets of parchment paper so the sides are nice and high. The butter holds the parchment paper in place and keeps it from sticking.
  • Pour the mixture into the tin, and cook for 60 minutes, until the top is dark brown and jiggly 
  • Let it cool to room temperature, then place it in the fridge to set for 4 hours. 
  • Slice and enjoy. Keep in an airtight container in the fridge for up to 4 days

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