Hot weather and BBQ with friends, the perfect time to prepare a cheesecake! I must admit, this is definitely my favorite dessert, I could eat it all day long, every day and never get tired of it. I love how many variations you can have, always making it look like a completely different sweet. I usually enjoy it as a breakfast or as a treat after dinner, but I guess it’s perfect for any occasion, and without the need for baking, it’s ready in no time!

I had for a long time some issues with the crust, as I love it crunchy and thick, but I’ve found a way to skip the cookies and make my cheesecake truly keto: Toasted almond flour.

Yep, you read it correct, the first and most important step in this cake is to gently toast the flour, so that it gives that extra flavor in the end product, but be careful, it might burn fast!

P.S. check out the variations and notes to find some examples and inspiration.

Ingredients for the base:

• 100gr almond flour
• 50gr melted butter
• 50gr sweetener of choice, I used erythritol

Ingredients for the cream:

• 500gr soft cheese
• 150ml whipped heavy cream
• Vanilla flavor to taste

Preparation:

In a pan gently toast the almond flour, being careful not to burn it. When it will be getting darker, add the sweetener and mix well, then the melted butter. Mix until well combined, then transfer the dough in a tray with high sides and press firmly until the base looks compact. Let it rest in the freezer for at least 20 minutes.

In the meantime, let’s prepare the cream: whip the heavy cream to hard peaks, then set aside and in another bowl combine the cheese and the vanilla flavor, mix it well, until the cream has no clumps. To make it easier, take the cheese out of the fridge and let it warm up to room temperature before working on it.

Now mix gently together the whipped cream and the cheese until smooth, then pour the mixture onto the base that has rested in the freezer. Level the surface and let it rest at least 2 hours in the freezer, 3 in the fridge.

If you wish, decorate with mixed berries on top or have it simply as it is.

Variations and notes:

Note that this recipe has no gelatin in it, so the cream will be softer than usual, best to be kept in the fridge and taken out just when serving it.

Try swapping the vanilla flavor with a lemon one and add limes on top for a refreshing citrus taste or 20ml of espresso coffee in the base to give it a more earthy flavor.

I hope you’ll enjoy it as much as I do, write me and let me know how it comes out!