Our Favorite Cheesecake Recipe!

This is one of our favorite low carb/sugar free desserts we have had! We have tried various recipes and variations before settling on this specific one. We have tried adding fruit into the cream cheese mixture but it tends to make it too wet and we end up with a soggy crust, so we recommend adding fruit to the top of the cake in the ganache (if included).

The ganache is super yummy and easy to make! We use a variation of dark chocolates to end up with a chocolate that’s about 75% dark. We don’t always do 8oz of cream and chocolate either because we want less or we don’t have enough of either ingredient. We always try to measure the exact same amount of each with a kitchen scale, whether that’s 8oz or 5.87oz, etc.

Let us know how you like the cake and what modifications you make for your family! Keep an eye out for our favorite fall variation of this yummy cake, we’ll post it before Halloween!

Ingredients

Crust

• 4 Tablespoons of Butter
• 2 Tablespoons of Honey
• 1 1/2 Cups of Almond Flour
• 1/2 Teaspoon of Salt
• 1 Teaspoon of Cinnamon

Filling

• 4 (8 oz) Packages Cream Cheese, Softened
• 1/3 Cup of Honey
• 1/2 Cup of Sour Cream
• 2 Teaspoons Vanilla Extract
• 5 Large Eggs

(Optional) Chocolate Ganache Topping

• 8 Ounces Heavy Cream
• 8 Ounces Chocolate (we use dark)
  *Note: Can use less than 8 oz as long as the ratio is still 1:1

Directions

Crust

1. Preheat oven to 350 degrees Fahrenheit
2. Combine all of the ingredients in a bowl
3. Grease the sides and bottom of your 9 inch spring-form pan
4. Press the dough mixture into the pan until it holds together to form the crust
5. Work the dough up the sides of the pan
6. Bake for 12-15 minutes – the crust will look golden brown when it’s ready
7. Remove and allow to cool
8. Wrap a large piece of foil around the bottom of the pan after it is cool
9. Chill pan in the fridge or freezer while making the filling

Filling

1. Preheat oven to 350 degrees Fahrenheit
2. Place a large pan filled with 1/2 inch of water in the oven while it is preheating
3. Mix cream cheese, honey, sour cream and vanilla in a large bowl
4. Whisk eggs in a separate bowl
5. Add eggs to cream cheese mixture and mix just until eggs are fully mixed in
6. Remove pan from fridge and pour the filling in
7. Carefully place pan with foil inside the preheated water bath. Make sure the water level stays below the top of the foil wrapped around the bottom
8. Bake until top of cheesecake turns golden, about 50-60 minutes
9. Turn off oven, crack the oven door open, and leave cake in for 1 hour
10. Remove cake to a wire rack to cool

Chocolate Ganache

1. Place cream into a small saucepan
2. Place chocolate into a glass or metal mixing bowl
3. After the cake is mostly cool, heat the cream over low-to medium heat, stirring frequently
4. Remove from heat as soon as any bubbles appear (when it begins to simmer)
5. Pour the hot cream over the chocolate in the mixing bowl
6. Cover the bowl and let sit for 5 minutes
7. Uncover and whisk the mixture until the ganache forms
8. Remove cake from spring form pan
9. Pour over cake when ganache reaches desired consistency, the longer it sits, the thicker it becomes
10. Let the ganache cool completely at room temperature to keep the ganache shiny
11. We like our cheesecake chilled so we refrigerate before slicing and eating the cake