Sour Cream Cheesecake

So I finally found our proper cheesecake bake-ware. In my previous posts, I've been baking my cheesecakes in a pyrex pie pan. However, I couldn't find it this time and in my search, I found something better - actual cheesecake-ware. Although, it will still suck when I want to make a pie and still can't find our pie pan...

Going back to the sour cream cheesecake, which is Alton Brown's recipe, I've altered it a bit so it's more keto friendly (just changed the graham crackers crust to coconut flour crust and sugar to splenda).

To make the CRUST, you'll need the following: 1/4 cup butter (room temp works better to mix), 1 egg, 1/8 tsp sea salt, and 1/4 cup + 2 tbs coconut flour.

1. Preheat oven to 400°F
2. Mix the butter, egg and salt in a mixer (or by hand. I just got married and received a mixer as a wedding gift. hooray!)
3. Incorporate the flour and mix well.
4. Then place in your pie-ware and press down until the bottom is covered. See below:

5. Poke holes in the crust.
6. Bake for 8-10 minutes or until done. Then lower the heat to 270°F.

To make the FILLING, you'll need the following: 1-1/4 cups sour cream, 20 oz cream cheese, 3/4 cup splenda, 1/2 tsp vanilla extract, 2 eggs, 3 yolks, and 1/3 cup heavy whipping cream.

1. Preheat oven to 270°F. Prepare a water bath and let sit in the oven. (A water bath is just a bigger shallow pan that'll hold water and your uncooked pie.)
2. In a mixer, beat the sour cream for 10 seconds.
3. Then add the cream cheese and beat again. Add the sugar and beat til everything is well incorporated. Be sure to scrape the bowl.

4. In a mixing bowl, combine the eggs, yolks, heavy whipping cream and vanilla extract.

5. Pour #4 into your sour cream cream cheese mixture. When half is incorporated, stop and scrape the bowl. Then continue to completely incorporate the ingredients.
6. Pour your mixture into your cooled coconut crust. Then place in the water bath and let bake for 1 hour.

7. Turn off the oven and leave the door open for 1 minute. Then close the door and let sit for another hour. Then refrigerate for 6 hours to completely cool before serving.

I ended up taking a slice before the 6 hours of refrigeration was over and it's pretty tasty if you don't mind the splenda taste. I've got to make a version with regular sugar! Also, it wasn't set yet so it's probably better to wait until after the 6 hours are done.

These are useful to have:

KitchenAid Artisan Stand Mixer KSM150PS - White - KitchenAid Artisan (Google Affiliate Ad)

Oxo Good Grips 3-Pc. Silicone Spatula Set (Google Affiliate Ad)

Fat Daddio's Round Cheesecake Pans, 9"x2" (Google Affiliate Ad)