This is a simple easy to make cheesecake. I wanted to create a cheesecake recipe that I could make with a baby on my hip and a busy toddler at my feet. I didn’t want to fiddle with a Bain Marie and I couldn’t use flour as our family is sensative to it.
Sometimes I call this a carnivore, keto, or low carb cheesecake but I do use organic sugar to sweeten it. In the past I’ve experimented with sweetener substitutes such as ethrytol and monk fruit. But as our family grows I need to shop and bake in a budget.
I also don’t like having a ton of random ingredients taking up precious pantry space. We live in remote northern Alberta so any speciality items are very expensive at our few grocery stores, and it’s not cost effective for me to shop these things online.
So after spending a lot of money on sweetener alternatives for our low carb baking, I decided just to use organic sugar. I buy it at Costco in bulk to make our homemade raspberry leaf kombucha anyway, so it’s one ingredient that serves multiple purposes.
If you have access to other sweeteners you certainly could try them, although I’m not sure what the ratio substitition would be. Sometime I plan to try maple syrup in this recipe and if I do I’ll update the results.
Ok. So here’s the recipe:
Recipe:
4 X 250 gram blocks of soft cream cheese
1 cup organic sugar
1 TBSP vanilla extract
Pinch of salt
5 room temp eggs
2 TBSP powdered milk (I find this at Costco)
1 1/4 cup of heavy cream
When making a cheesecake, it’s best to use a paddle attachment and mix slow and steady. This keeps from incorporating air into the batter. Cheesecake is a creamy dense dessert, not light and fluffy.
I had to throw out my paddle attachment recently and until I replace it I’m stuck using my whisk attatchment. I just mix slow and steady.
So long as your cream cheese is nice and soft and your eggs are at room temperature so as not to harden the cheese, you could try whipping by hand with a wooden spoon or wooden spatula if you don’t have a mixer.
Heat oven to 400 degrees. To your mixing bowl add the cream cheese, sugar, vanilla, and salt. Mix well. Be sure to carefully scrape down the sides. It’s really important for everything to be incorporated so you get a smooth cheesecake.
Once mixed and scraped, keep mixing and add the eggs, one at a time. Mix well and scrape.
Add the milk powder and mix well, then add the cream. If the batter seems too thick, add another TBSP to 1/4 cup of cream until you get a nice pourable batter. Scrape the sides again.
Using a spring form pan, ball up a large piece of parchment paper and then carefully push into the spring form pan. I place my spring form pan on top of a baking sheet with parchment in case I get any dripping.
Once the parchment is fitted well into the spring form pan, pour in the cheesecake batter. Professionals would say not to scrape the bowl so you don’t get any residual cheesecake lumps that didn’t get scraped away from the bowl, but I can’t bring myself to not scrape out the bowl and get every bit of batter out.
You decide.
Once the batter is in, hit the pan on the table a few times to get out any possible air bubbles then place in the oven for 1 hour. This may take longer, it should be a little jiggly but browned well on top. You may need to add a few minutes after the hour to get it to set up.
It’s a really easy recipe that really can’t be messed up. But I don’t care about cracks or having it look perfect. It’s a delicious, fairly healthy dessert for those special occasions.
Once cooled, wrap in plastic wrap and leave in the fridge overnight. About a half hour before serving, take it out. Then remove from the parchment and serve. It’s best to use a knife dipped in hot water to get neat slices.
You can top it with fresh fruit, jam or jelly, make a strawberry fruit sauce or make my Old Fashioned Fudge Sauce .
Enjoy!
Warmest Blessings,
Ashley
