keto lunch

hi i'm caveman keto and today i'm going to show you how to make a low carb cheesecake it's super simple and in fact i make these all the time for people who aren't on a low carb diet and they can't even tell it's 0 sugar cheesecake so let's get started we'regonna start with the crust take three fourths of a cup of pecans put them in a zip lock bag and then crush it. once you've combined the crust elements then put itinto the springform pan a springform pan is one where there's a removable bottom; it's often used for cheesecake so that you can later extract the crust. you want to take it and spray it, then lay out the crust. now bake the crust for 7 minutes until it's golden brown. after 7 or so minutes in the oven you can see that the crust is now gold brown

because you're going to end up puttingthis in a water bath gonna wrap it in foil. take a large piece of foil and wrap it around the sides so that no water can possibly get in start assembling the filling is veryimportant that everything is room temperature so these eggs you can see ihave soaking in warm water if you didn't plan ahead and also i've microwave thiscream cheese the base of this recipe is cream cheese so we're going to startwith one and a half pounds of cream cheese next crack in the eggs one at a time 1/2 tbsp of vanilla

1/2 tbsp lemon juice for a sweetener we're going to use 1/2 tsp. of ez sweetz the final ingredient is 1/4 cup of sour cream make sure that there is no left over sour cream or cream cheese on the beater head and make sure you get the sides in order to use a water bath you want to get a really large pan that is capable of holding the smaller springform pan and again like we saidyou want to wrap it in one continuous piece of foil so the first thing we're going to do here is going to put this batter in. next, you don't want any bubbles so i take it drop it and you'll see the bubbles are coming out

next add hot water into the water bath.now put this in the oven for 90 minutes start at 400 degrees as soon as it goes in, in drop it down to 250 degrees as you can see, using the water bath as left us with very little cracks now you wanna carefully go around the edge with a knife to separate it from the springform pan optionally you can line the top of yourcheesecake with strawberries then lay the slices on top now carefully release the springform. there you have it folks it's our low carb cheesecake! ideally let it cool down to room temperature then store in the refrigerator for 12 to 24 hours and thenslice