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Easy LCHF Baked Cheesecake

Thank Goodness for an Easy LCHF Baked Cheesecake

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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

Ingredients

Crust

  • 1 cup almond meal/flour
  • 2 tablespoons butter – melted

Filling

  • 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

Method

Crust

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.

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Filling

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.

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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.

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Return dish to the oven for approximately 30-40 minutes – until the center is firm to touch.

Allow to cool.

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Enjoy with cream!

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About Rachel Stewart

Rachel is the founder of Parenting Central Australia. She is raising two children, boy and girl, with her partner.She has a background in early childhood education, but right now is content to be a stay at home mum.She is passionate about birthing rights, breastfeeding and mental health. She enjoys crafting, drinking coffee (sometimes wine) and spending a little too much time on Facebook.

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2 comments

  1. THANK YOU RACHEL! this is going to be my lifesaver, I am back to LCHF after being vego for a couple of months and feeling like crap. Now bub is breastfeeding less I can play around with carb levels a bit and not worry so much about my supply! I dropped 2kg in water weight in 2 days (hormonal bloating much?) and have been doing it for about a week. the homrone upset is making weight loss hard but I don’t want thigh chafe in Summer!

  2. Melissa Sorini

    God, this cake wants me so bad…

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