Keto Cheesecake for Two | My Sweet Keto
A lovely Keto Valentine’s cheesecake for two with chocolate hearts, and a sexy raspberry coulis. Step into my kitchen and see how it’s done!
When you’re in love, you just act crazy, but it’s that passion that fuels projects like the one we’re making today: A lovely Keto Valentine’s cheesecake for two with chocolate hearts, and a sexy raspberry coulis. A fun project to make good use of that ardent passion of yours!
Yes, it’s mawkishly sentimental and corny, but that’s what Valentine’s Day is all about! Step into my kitchen and see how it’s done.
So, let me know if this sounds like you. You want to bake something exceptional for a certain someone, a unique treat of restaurant-quality to show how much you care.
Perhaps you need a sensual Valentine-theme cake for a party, or maybe you just need an excuse to bake an awesome cake. Well, if any of the above sounds like you, then I have the cake for you.
The first time I baked this cake, I fell in love with it, really. I didn’t even want to slice it because it ended up as pretty as cheesecakes can be.
It’s everything, the silken cheesecake texture coating your palate, the sweet and tangy raspberry coulis kissing your lips, and the decadent chocolate hearts screaming for your attention. This cheesecake is just tons of fun!
Let’s see what you’ll need to put together this heartwarming cake.
Ingredient Rundown
I basically make the Valentine cheesecake in four parts: the crust, the filling, the raspberry coulis, and the heart-shaped chocolates.
You need only 3 ingredients for THE CRUST:
Ground almonds
Butter
Sweetener as sweet as sugar
For the crust, we’ll need a fistful of ground almonds, a little butter, your favorite keto-friendly sweetener, and coconut flour. The result? A crumbly, nutty crust you just want to eat on its own.
THE FILLING calls for 5 ingredients:
Cream cheese
Full-fat Greek yogurt
Egg
Sweetener as sweet as sugar
Vanilla extract
We’ll base the cheesecake filling on cream cheese, thick Greek yogurt, a large egg, a bit more keto sweetener, and my secret — vanilla extract; just a few teaspoons do the trick.
Keep in mind you can also use plain erythritol in place of a sweetener as sweet as sugar, but add 30% more than the suggested quantity.
Last but not least, THE RASPBERRY COULIS only calls for 2 ingredients plus water:
Raspberries
Sweetener as sweet as sugar
If you’ve never made your own raspberry coulis, fear not; it’s effortless to make. Get your hands on a cup of raspberries, either fresh or frozen, sweetener and water. That’s it! A coulis is actually super easy to make, but it looks and tastes as if you were an Iron Chef.
The final touch is the chocolate hearts. These are optional, but how can you say no to a little chocolate?
You’ll only need some high-quality chocolate with at least 80% cacao.
What You’ll Need
For starters, make sure you have two 4-inch spring-form pans. They’re instrumental, not just for this recipe. So if you don’t have yours already, they’re a great investment.
We’ll also need a few large and medium-sized mixing bowls, one to assemble the crust and another one for the cheesecake filling.
The raspberry coulis will come together in a small saucepan. Have in hand your food processor to purée the raspberries, and you’re all set.
If you’re making chocolate hearts, and of course you will, you’ll need a large pot and a small one to melt the chocolate using the double boiler method or bain-marie.
You might want to have a baking tray to allow your chocolate to cool down. Heart-shaped cookie cutters are a must if you want perfectly shaped hearts, but then again, you can use chocolate molds too.
Now we’re ready to make ourselves and our loved ones Valentine’s cheesecake.
Here’s How to Bake a Valentine’s Cheesecake
Starting with the crust, combine all the ingredients, the almonds, butter, sweetener, and coconut flour, in a large mixing bowl. Combine well and transfer the mixture into your spring-form pans. With your fingers, press the crust evenly into the parchment paper covering the bottom.
For the cheesecake filling, we’ll start by mixing the cream cheese, yogurt, sweetener, and vanilla extract with an electric mixer. Once fluffy and creamy, we’ll add the egg and incorporate it.
Preheat your oven to 350°F (175°C). Divide your mixture between your two pans. Wrap the bottom of the pans with aluminum foil and place them over a cooking tray. Bake them for about twenty minutes.
Lower the oven’s temperature to 280°F (140°C) and bake for another 25 minutes or until the sides are golden.
Switch off the oven and let your cheesecakes rest for about an hour. Don’t pull them out, or your cakes might collapse.
Meanwhile, make your coulis by heating all the ingredients in a small saucepan over medium heat until the sauce simmers. Lower the heat and cover the pan. Cook for 2-3 more minutes and transfer the sauce into your food processor. Pulse until smooth.
You can pass your coulis through a fine-mesh if you want to remove the seeds, but they’re totally edible and even look pretty, so don’t worry too much about them.
For the chocolate hearts, melting your chocolate in a double boiler and spread it on a clean surface like a baking tray or your counter lined with parchment paper. (You can also melt the chocolate in the microwave with short 15-second intervals).
Spread your melted chocolate, let it cool, and cut the hearts with a cookie cutter.
Finally, put together your cheesecake, but make sure it’s cold (or else the coulis will be too runny.) Top with the coulis and decorate with the chocolate hearts.
When to prepare Valentine’s Cheesecake?
Only by looking at the lovely picture above, you can imagine this cheesecake is perfect for Valentine’s themed dinner parties. What might not be so obvious is that this is, after all, a gorgeous cheesecake you can serve year-round.
With that attractive ruby-hued raspberry coulis, this seductive cake is actually quite versatile but better suited for memorable dinner parties, special occasions, and any celebration.
If you look past the heart-shaped chocolates, check your drawers for other cookie cutter shapes, you’ll see this cheesecake is fantastic for Christmas or your birthday. Trust me; once you try it, you’ll want to make this beauty for every special get-together.
Storing tips
If the two of you are unable to finish the cake for whatever reason, cover it with a plastic cover and put it in a fridge. If at all possible, try to store it in a sealable container. This way, you can have it waiting for you inside the refrigerator for up to 5 days.
Keto Cheesecake for Two
My Sweet Keto
A lovely Keto Valentine’s cheesecake for two with chocolate hearts, and a sexy raspberry coulis. Step into my kitchen and see how it’s done!
Prep Time 30 mins
Cook Time 45 mins
Resting Time 8 hrs
Total Time 9 hrs 15 mins
Course Dessert
Cuisine Keto, Low-Carb
Servings 4 half cakes
Calories 473 kcal
Ingredients
US CustomaryMetric
1x2x3x
Raspberry Coulis1 cup raspberries – fresh or frozen2 tbsp sweetener2 tbsp water
Instructions Crust
In a large mixing bowl mix all the ingredients until well combined.
Divide the mixture in two equal parts, and transfer it into the 4-inch springform pans, lined with parchment paper. With your fingers, press the crust evenly into the bottom of the pans.
Refrigerate while preparing the filling.
Filling
In a medium bowl, mix the cream cheese, yogurt, sweetener, and vanilla extract with an electric mixer until fluffy and creamy.
Add the egg and beat shortly at a lower speed, just until combined.
Preheat the oven to 350°F/ 180°C.
Divide the mixture between the two prepared pans. Smooth the tops with a spatula.
Wrap the bottoms of the pans with aluminum foil and place them on a baking tin, lined with parchment paper.
Bake the cheesecakes for about 20 minutes and then lower the heat to 280° F/140° C. Bake for another 25 minutes or until the sides start getting slightly golden.
Switch off the oven and let your cheesecakes rest for about an hour. Don’t pull them out, or your cakes might collapse.
Remove them from the oven and let cool to room temperature. Cover with cling film or aluminum foil and transfer to the fridge for 6 hours or overnight.
Raspberry coulis
Combine all ingredients in a small saucepan and heat. Stir occasionally until the mixture starts simmering. Lower the heat and cover with a lid. Let simmer for 2-3 minutes.
Remove the pan from the stove and let cool.
Puree the mixture in a food processor or mash it with a fork. Optionally, pass it through a fine mesh to remove the seeds.
Notes
The sweetener can be substituted by plain erythritol. You might need to increase the quantity by approximately 30%.
Nutrition
Serving: 1half cakeCalories: 473kcalCarbohydrates: 12.7gProtein: 10.5gFat: 42gSaturated Fat: 22.3gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 6.9gSodium: 755mgPotassium: 176mgFiber: 3.8gSugar: 5.9gCalcium: 61mgMagnesium: 46mgNET carbs: 8.9g
Keyword Cheesecake, Gluten-Free, Keto
MORE KETO DESSERT RECIPES FOR VALENTINES DAY!
If you love this low-carb keto cheesecake recipe, I recommend you also try:
Keto Chocolate Valentine’s Cake
A heart-shaped keto chocolate cake for Valentine’s? When it’s livened by decadent buttercream frosting and chocolate cream, who can resist? 6 NET carb per serving.
Check out this recipe
Source link