Mix all ingredients together in a bowl and transfer to a greased 8x11 cake pan or you can use a 10-inch springform pan.
Press into the bottom of a pan and prick with a fork.
Bake at 425°F for 10 minutes or until golden brown.
Filling:
Mix cream cheese (be sure it is softened or it will be lumpy) and sour cream together with an electric mixer until smooth. If it is not smooth after blending and there are some lumps put the bowl in the microwave for a few seconds and blend again until it is smooth.
Add eggs, lemon juice, and erythritol until well incorporated.
Pour the cheesecake filling over the berries and smooth the top so that it is even across the pan.
Try to make sure that it is evenly distributed over the crust.
Pour the cheesecake filling over the berries and smooth the top so that it is even across the pan.
Bake at 325°F for 20-25 minutes or until it is mostly solid.
The center will be a little wiggly it will set as it cools. If it is more then a little wiggly or is wiggly closer to the edges put back in the oven.
Turn off the oven and leave the cheesecake in the oven with the door open a crack to cool completely.
After cheesecake is cooled completely remove from the oven. Cover and put in the refrigerator overnight to set.
Cut and enjoy.
Video
Notes
We use erythritol granules and we just use a coffee grinder to powder it.
Nutrition Facts
Mixed Berry Keto Cheesecake
Amount Per Serving (1 piece)
Calories
264
Calories from Fat 207
% Daily Value*
Fat
23g
35%
Carbohydrates
11g
4%
Fiber 4g
17%
Sugar 3g
3%
Protein
7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
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