Boston Cream Cheesecake

• Refrigerated

  • 3/4 cup Almond milk, unsweetened
  • 5 Egg

• Baking & Spices

  • 1 cup Almond flour
  • 1 1/2 tsp Baking powder
  • 1/3 cup Coconut flour
  • 3 oz Dark chocolate, low carb
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 9/16 cup Butter
  • 3 blocks Cream cheese
  • 6 tbsp Heavy cream
  • 1 cup Sour cream

• Other

  • 3/4 cup Swerve (or other sugar replacement

Found on lowcarbyum.com

Description

Directions

• Preheat oven to 350°
• Grease a 9 or 10 inch springform pan, set aside.
• Sift together flour, baking powder and salt.
• In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.
• Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
• Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.
• Lower oven temperature to 325*
• In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
• Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.
• Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
• Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)
• When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.
• Chill for 15 minutes and then spread over top of cake.
• Chill until ready to serve.

Nutrition