Simple Keto Strawberry Swirl Cheesecake
This recipe is designed to teach everyone how to make simple keto strawberry swirl cheesecake
Servings 10 slices
Ingredients
- 1 9-inch no bake pie crust
- 21 oz cream cheese, room temperature and softened
- 134 grams (2/3 cup) granulated monk fruit/allulose blend
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 5 TBS keto strawberry jam/jelly
Instructions
- Preheat the oven to 350 degrees. make desired pie crust according to directions. Place the crust in the preheated oven. Bake for 7 minutes or until the crust is firm. Once firm, remove the crust from the oven and allow it to sit and cool until it is room temperature
- Beat the cream cheese and sweetener together in a large mixer bowl on medium speed for 1 minute or until smooth. Scrape down the sides of the bowl and push everything to the center of the bowl. Beat in the eggs and vanilla until fully combined. Scrape down the sides of the bowl as needed.
- Spread the filling evenly throughout the prepared, cooled pie crust. Drop the jam by teaspoonfuls over the top of the filling. Use a metal skewer or butter knife and drag the jam in an "S" shape throughout the filling.
- Place the cheesecake in the preheated oven. Bake for 35 to 40 minutes or until the edges are set and the center is still slightly jiggly. Once the cheesecake is done baking, remove it from the oven. Allow it to cool fr at least 2 hours or until room temperature.
- Place the cooled cheesecake in the refrigerator and chill at least 4 hours or until completely chilled and firm. Once chilled, remove the cheesecake from the refrigerator and slice into desired size slices. Serve immediately.
