If you go to a haute cuisine restaurant or any gourmet hotel and they have a cheesecake on the dessert menu, there is a good chance that they will serve you a cake like the one I am going to share with you today. It is not new, far from it, but for some time now it has become the fashionable cheesecake among great chefs. The last one I tried was in a Madrid bakery. I loved it, the best creamy cheesecake I have ever tasted!
This recipe has the typical ingredients of almost any cheesecake. But I converted it for the keto diet. It was delicious and even my kids love this cake. Do try and let me know your opinion.
Keto Spanish Cheesecake
- 4 Eggs Medium
- 300 gm Cream Cheese
- 30 gm Goat Cheese
- 120 gm Erythritol
- 1 Tsp Vanilla essence
- 200 ml Whipping cream
- 1 Pinch Salt
- Prepare 7" or 18 cm springform can pan with double layers of butter paper as shown in the video.
- In the bowl, add cream cheese, sugar, goat cheese and beat well.Add vanilla essence, beat a bit. Add eggs and beat well.Add fresh cream and beat on low speed until everything is mixed well.
- Pour all the cake mix into the pan. Bake in the preheated oven on 180ºC for 45 to 50 minutes.
- When it's done, let it cool down completely. Then cover with foil and place in the refrigerator for 4 to 6 hours.
- Cut in slices and serve.