To make goat cheese cheesecake, you need a little time and just a few simple ingredients like cottage cheese, eggs, and sour cream. On keto, we use almond flour and sugar substitutes instead of wheat flour and sugar.
Goat cheese cheesecake is a dish that always evokes a sense of home comfort and warmth. When you make cheesecake at home, the air is filled with an incredible aroma. You have to try it!
They say home is where the heart is.
My home was where my grandmother made borscht. Greens, sour cream, and lots of black pepper – I still eat borscht like that.
My home was where my mom made stuffed peppers. And when I was a student, I would come to visit my parents and have these scorching hot peppers.
My home is where on Fridays, we gather with a crowd of friends, children, and grandparents, filling the table with plates so that there is no place for an olive to fall.
And my home is also where my friend Musya bakes cheesecake in the morning. She moved to a new place a few years ago, and I haven’t been there yet. But I’m sure there will always be a pillow, a blanket, and a delicious breakfast waiting for me, which ends with a piece of still-warm cheesecake.
- 220 g cream cheese (goat cheese)
- 3 eggs
- 2 tbsp sour cream (whatever fat you can find)
- 5 tbsp allulose
- 120 g almond flour
- 1 tbsp psyllium
- ½ tsp baking powder
- 3-5 strawberries
- vanilla (a few drops))
- Preheat the oven to 180°C.
- In a bowl, mix all the ingredients except for the strawberries and 1 tablespoon of allulose. The batter should have a consistency similar to 15% sour cream. Use sour cream and almond flour to adjust the consistency if needed.
- Use a silicone baking dish. Pour the batter into the dish and add the sliced strawberries. Sprinkle 1 tablespoon of allulose on top of the berries.
- Bake for 17 minutes on the middle rack of the oven.
- After baking, allow the cake to cool in the oven with the door open.