Low-carbon afternoon tea! (Keto) low-carb people eat something - soft, soft, delicate, long, rich and heavy low-carb sugar cut off sugar, ketogenic super friendly invincible energy bomb, six-inch powder-free heavy cheesecake! (Baked Cheesecake / Baked Cheesecake / Fat Bomb)

Cooking Instructions

1. Put the softened cream cheese, mascarpone and butter at room temperature into a container and mix them together
   to set up a pot of water, turn off the heat after boiling, put the container on hot water, heat it through the water, and stir constantly with an egg whip until the cheese paste is smooth, and then you can remove the container

   

2. Put high-fat whipping cream, sour cream, erythritol, caramel sauce, and sea salt in a milk pot, heat over low heat, stir until the high-fat cream and sour cream melt and turn into liquid, and all the sugar and sea salt melt and merge
   

   

3. Pour the sweet cream liquid from the pan into the cheese batter in batches, stirring and blending with an egg whisk each time, and you get a cheesecake batter that is grain-free, super smooth and creamy

   

4. Then put the eggs, the eggs and yolks should be added one by one, add one and stir the eggs evenly, so that the eggs are added, stir until smooth; The delicate and grain-free heavy cheesecake batter is ready

5. Preheat the oven and pour the cheese paste into a six-inch solid mold lined with oiled paper (you don't need to lay oiled paper with a live bottom mold, but you need to wrap the bottom with tin foil!). Baking tray with warm water, mold into the baking tray, lower oven, up and down temperature 165 °, water bath method for 70 minutes (my oven is mild, everyone should adjust the temperature according to their own oven, if you don't know how long the time is going to be based on the surface color degree, like I pictured it)

   

6. When the time is up, don't rush to take it out, stuff it for ten minutes, and then take it out and put it in the refrigerator to cool down, wait until the temperature drops almost, wrap plastic wrap on the top and refrigerate it overnight (if you don't wrap it, it will be a little dry but the problem is not big, the specific explanation depends on the tips~) If you like it is softer, you can eat it after four hours, and you like to stay overnight if you like a little solid, but the power of this recipe is that it is refrigerated, even if it is two nights, it is still soft and tender, delicate and long, The taste is very, very, very rich and mellow, and the cheese control can probably be eaten whole hahaha!

   

7. Don't think it's ugly, anyway, isn't it the case that you use a solid bottom mold to lay oil paper~ If it's ketogenic ketosis, this is undoubtedly a cheese bomb with a high fat content~ Carbs per 100 grams are roughly estimated to be 1.7g

   

8. It is impossible to describe its perfect texture and mellow taste, but the addition of caramel sauce and sea salt allows its aroma to settle, so the cheese flavor is very, very strong...... Anyway, please give it a try!

   

9. Happy Keto everyone!