It was my birthday yesterday and so I decided to make my favorite cake: Cheesecake! I only make cheesecake on special occasions, because cream cheese is expensive here in the Philippines. But because I have visitors and I couldn’t find any low carb cakes from where I live, I decided to bake my own. And boy, it is the best cheesecake ever! The texture was just right; it wasn’t too dense or too air-y like the no-bake versions, and not too sweet!
Before I started the Low Carb High Fat diet, I would go to coffee shops and eat cheesecakes and complain why most shops serve the no-bake version. Sorry to say this, but I feel that no-bake version of cakes, especially cheesecake, is low quality, lazy and half-assed. So I always commend restaurants that serve the baked-version. Anyway, if you’re like me who like their cheesecake baked without all the unnecessary carbs and gluten but packed with creamy, tart and cheesy goodness, this recipe is perfect for you! I based the pie crust recipe from Low Carb Yum’s Coconut Flour Pie Crust Recipe.
Coconut Flour Pie Crust
- 3/4 cup coconut flour (I used the Coco Wonder coconut flour)
- 6 grams stevia powder (You can use any brand you like)
- 2 eggs
- 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 cup butter, melted
Cream Cheese Filling
- 2 packs (16 oz) Magnolia Cream Cheese (or any brand of cream cheese you like)
- 2 eggs
- 2 tsp. vanilla extract
- 11 grams stevia powder
- Pre-heat your oven to 200°C or 400°F.
- While the oven is pre-heating, melt butter and combine it with all the other ingredients until a soft dough forms.
- Knead the dough a little until everything is well combined and it turns into a small ball. Add a teaspoon of coconut flour if it is too sticky, but if not, leave it as is.
- Transfer the dough to your baking dish and roll and flatten it out your fingers or the bottom of a glass.
- Prick the rolled out dough with a fork.
- Pre-bake the dough for 10 to 12 minutes at 350C.
- While the dough is pre-baking, mix your cream cheese filling. You can use a hand mixer if you want the easy way or if want to exercise your biceps, use the whisk. Whisk/mix the batter until there’s no more lumps. If the cream cheese is at room temperature, this wouldn’t take too long.
- Once the dough is ready, take it out of the oven and pour your cream cheese filling.
- Bake the cake at 180°C for 30 to 40 minutes or until the sides are a little brown.
- Take it out of the oven and let it cool for at least 3o minutes and put it in the fridge for a few minutes or until you can’t control yourself from devouring your healthy cheesecake anymore.
Note: You can put any toppings you like. I drizzled some sugar-free chocolate sauce on mine but it’s also good with sugar-free berry jam, lemon curd, etc.
Have questions about this recipe? Ask away in the comments!