Description
Master Cheesecake is a rich, creamy, and indulgent dessert that combines the best of both mascarpone and topfen (or quark) to create a delightful texture and flavor. The blend of these two cheeses ensures a perfectly smooth and creamy consistency, making this cheesecake a go-to dessert for any occasion. Whether you substitute the topfen with local cream cheese or stick with the traditional combination, this recipe delivers a decadent and satisfying result. With a buttery almond flour crust and a luscious filling sweetened with erythritol and stevia, it's ideal for those following a keto or low-carb lifestyle. The slight tang of sour cream and a hint of lemon juice balance the richness of the filling, making each bite a delightful experience. This cheesecake is easy to prepare and perfect for gatherings or as a special treat for yourself. With only 5g net carbs per serving, it’s an excellent dessert that won’t derail your diet.
Ingredients
Crust:
1 1/2 cups Almond Flour
1/4 cup Erythritol, powdered
1 Teaspoon Cinnamon
6 Tablespoons Butter, melted
Filling:
500g Mascarpone, room temperature
500g Topfen (Quark), room temperature
1 cup Erythritol, powdered
2g Stevia, concentrated
5 large Eggs, room temperature
226g [8 oz] Sour Cream, room temperature
1 Tablespoon Vanilla Extract
1/2 Lemon, juiced
How To Make
Prepare the crust: In a mixing bowl, combine almond flour, powdered erythritol, and cinnamon. Add the melted butter and mix until well incorporated.
Shape the crust: Press the crust mixture into a 9-inch springform pan, covering the bottom and halfway up the sides. Refrigerate for 20 minutes.
Preheat the oven: Preheat the oven to 165°C (320°F).
Make the filling: Beat together the mascarpone and topfen until smooth and fluffy.
Add sweeteners: Mix in the powdered erythritol and stevia, one-third at a time, using a hand mixer.
Incorporate eggs: Add the eggs one by one, ensuring each is fully incorporated before adding the next.
Add flavors: Mix in the vanilla extract, lemon juice, and sour cream until smooth.
Fill the crust: Pour the filling over the chilled crust, spreading it evenly.
Bake: Bake for 50-60 minutes, checking at the 50-minute mark. The center should jiggle slightly, and the top should no longer be glossy.
Cool in the oven: Turn off the oven, crack open the door, and leave the cheesecake inside for 30 minutes.
Cool on the counter: Remove the cheesecake from the oven, run a knife around the edges, and let it cool on the counter for one hour.
Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours before serving.
Serve: Slice and enjoy. Optionally, garnish with whipped cream or grated dark chocolate.
Ingredients
Crust:
1 1/2 cups Almond Flour
1/4 cup Erythritol, powdered
1 Teaspoon Cinnamon
6 Tablespoons Butter, melted
Filling:
500g Mascarpone, room temperature
500g Topfen (Quark), room temperature
1 cup Erythritol, powdered
2g Stevia, concentrated
5 large Eggs, room temperature
226g [8 oz] Sour Cream, room temperature
1 Tablespoon Vanilla Extract
1/2 Lemon, juiced
How To Make
Prepare the crust: In a mixing bowl, combine almond flour, powdered erythritol, and cinnamon. Add the melted butter and mix until well incorporated.
Shape the crust: Press the crust mixture into a 9-inch springform pan, covering the bottom and halfway up the sides. Refrigerate for 20 minutes.
Preheat the oven: Preheat the oven to 165°C (320°F).
Make the filling: Beat together the mascarpone and topfen until smooth and fluffy.
Add sweeteners: Mix in the powdered erythritol and stevia, one-third at a time, using a hand mixer.
Incorporate eggs: Add the eggs one by one, ensuring each is fully incorporated before adding the next.
Add flavors: Mix in the vanilla extract, lemon juice, and sour cream until smooth.
Fill the crust: Pour the filling over the chilled crust, spreading it evenly.
Bake: Bake for 50-60 minutes, checking at the 50-minute mark. The center should jiggle slightly, and the top should no longer be glossy.
Cool in the oven: Turn off the oven, crack open the door, and leave the cheesecake inside for 30 minutes.
Cool on the counter: Remove the cheesecake from the oven, run a knife around the edges, and let it cool on the counter for one hour.
Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours before serving.
Serve: Slice and enjoy. Optionally, garnish with whipped cream or grated dark chocolate.
Master Cheesecake
Nutrition List (per serving)
Total Fat: 54g | Carbs: 7g | Added Sugar: 0g | Fiber: 2g | Protein: 14g | Net Carbs: 5g
Grade
2–5g Net Carbs
Preparation Time
70 Minutes
Servings
12 Servings