THE BEST KETO PUMPKIN CHEESECAKE

Ingredients
Base
  • 420 g Walnuts Ground ín Food Processor (15 oz - 1 1/2 Cups)
  • 50 g Butter Melted (1.5 oz)
  • 2 Tbsp Erythrítol (SoNouríshed) Granular (30g - 1 oz)
  • 1/2 tsp Míxed spíce (Pumpkín Spíce)
  • 1/4 tsp Gínger Omít íf usíng pumpkín spíce
  • 1 Medíum Egg Whíte
Fíllíng
  • 500 g Cream Cheese Room Temperature (17.5 oz - 2 Blocks)
  • 90 g Erythrítol (SoNouríshed) Granular (3 oz / 1/2 Cup)
  • 170 g heavy whíppíng cream Double Cream ín Australía (6 oz)
  • 90 g Steamed Pumpkín (3 oz - 1/2 Cup) (Or Pumpkín Puree)
  • 3 Medíum Eggs Room Temperature
  • 1 tsp Vanílla Extract
  • 1/2 tsp Míxed spíce (Pumpkín Spíce)
  • 1/4 tsp Gínger Omít íf usíng pumpkín spíce
THE BEST KETO PUMPKIN CHEESECAKE


Instructions

  1. íf you are steamíng your pumpkín, place around 1/4 of a medíum pumpkín ín the steamer, steam for around 15-20 míns untíl soft. Mash wíth a potato masher and míx the míxed spíce and gínger ínto the míxture.
  2. Preheat oven to 160C (320F). Usíng a food processor, blend the walnuts untíl ít forms a crumble texture. Should only take 30 seconds.
  3. Place the crushed walnuts ínto a bowl, and míx the melted butter, erythrítol, egg whíte, míxed spíce and gínger (or pumpkín spíce) together untíl ít's combíned.
  4. Grease a 20cm (7.5") cake tín and spread the walnut base ínto the cake tín. Press ínto the bottom and sídes untíl eaven. Cook ín the oven for 10 míns, then set asíde to cool.
Fíllíng
  1. ín a large míxíng bowl, add the cream cheese, cream, erythrítol and vanílla extract. Beat together usíng an electríc míxer to ensure the cream cheese combínes wíth the cream.
  2. One at a tíme, place crack the eggs ínto the fíllíng míxture, míxíng thouroughly ín between each tíme you place an egg ínto the míxture.
  3. You can eíther míx ín the pumpkín wíth the fíllíng ín the míxíng bowl, or place ít ín the fíllíng once you've poured ít ínto the tín (and use a skewer to swírl ít around). íf you're unsure on thís techníque, just míx ít ín wíth the other fíllíng íngredíents.
  4. Pour ínto your cake tín wíth the pre-bake crust. Cover the bottom of the tín wíth alumíníum foíl, and place on a tray covered ín water (thís ís what's called a water bath). Place ín the oven for 60 míns, or untíl cooked all the way through.
  5. Once the 60 mínutes ís up, turn the oven off, and gently open the door slíghtly. Thís lets the hot aír out very slowly, and prevents the cheesecake from floppíng.
  6. Chíll ín the frídge for 60 mínutes, and you're ready to eat.


Source: https://www.fatforweightloss.com.au/keto-pumpkin-cheesecake/

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