Thank Goodness for an Easy LCHF Baked Cheesecake
As I’ve mentioned I’m currently eating a LCHF diet (low carb high fat), and it’s going REALLY well for me. In less than 2 months I went from my size 12 jeans getting a bit too tight – to fitting into size 8! Even on diets where I’ve been starving myself I’ve never been this small and the fabulous thing about LCHF is that I’m not starving myself at all. I’m eating delicious food whenever I’m hungry while losing weight. It’s a dream come true.
HOWEVER the one thing I miss more than anything else is cake. I don’t even crave it – it’s bigger than a mere craving. It’s more emotional. It’s like missing a loved one who’s gone away and it was my birthday last week I was going to have cake no matter what!
The search for the perfect Easy LCHF Baked Cheesecake recipe
I looked at so many different LCHF recipes for sweets and treats and quite often they call for several different types of non-wheat flours, and a bunch of other ingredients I don’t normally use. It was feeling a little overwhelming until I found this recipe for a LCHF baked cheesecake – ingredients for the filling looked simple enough, though the crust made me a little uneasy. Maybe it’s lovely, but it doesn’t sound like any crust I’ve ever made, so I wasn’t confident about trying it. Also I REALLY wanted one with butter in it.
So, I hunted down this cheesecake recipe with the simple two-ingredient base I was looking for.
Then for one final adaptation – I added blueberries – because what’s a baked cheesecake without a handful of blueberries. For anyone who’s doing LCHF and following the Real Meal Revolution food lists, yes, that’s an orange list ingredient and is entirely optional. But hey, it was my birthday. I even went wild and had a strawberry in my glass of champagne.
Easy LCHF Baked Cheesecake
- 1 cup almond meal/flour
- 2 tablespoons butter – melted
- 500g of cream cheese (Philadelphia or a supermarket brand)
- 1/2 cup sugar equivalent (NOTE: some sweeteners will say to use half the amount to be the same as sugar. Just check the package)
- 1 teaspoon vanilla extract/essence
- 3 eggs
- Handful of blueberries
Preheat oven to 180 deg. Combine almond meal and melted butter and press into the base of a lightly greased pie dish. Bake for 10 minutes.
While the crust is in the oven mix cream cheese, sweetener, and vanilla in a food processor or beater. Add eggs and blend until smooth.
Remove the crust from the oven and turn the temperature down to 160 deg. Pour filling over crust, sprinkle with blueberries and then gently press the berries down into the mixture so they’re cover.
Return dish to the oven for approximately 30-40 minutes – until the center is firm to touch.
Allow to cool.
Enjoy with cream!