Pie Carc Pecan Pie Cheesecake | KetoDiet Blog

5 hours, 40 minutes

Hand 40 minutes Generally 6 hours 20 minutes

Nutritional content (per serving, 1 piece)

Ingredients (made 16 servings)

Confidence:

Cheesecake Cheese:

• 1 ¹/_Second cups of sour cream, soft (600 g / 1.3 lb)
• ¹/₃ cup Erythritol Sweetener (65 g / 2.3 oz)
• Optional: 10-15 drops stevia water for extra sweetness
• ¹/_Second cup of sour cream, room temperature (113 g / 4 oz)
• ¹/₄ Serve with sour cream (60 ml / 2 ounces)
• 1 tbsp out the vanilla
• ¹/₄ tsp salt
• 1 tsp baking
• 3 large eggs, room temperature, easily beaten

Pecan pie

• ¹/₃ brownish-brown as Swerve or Sugar (53 g / 1.9 oz)
• 4 tbsp blood sugar-free lemonade (60 ml / 2 fl oz)
• 1 tsp xanthan gum or glucomannan powder
• ¹/_Second a cup of & # 39; in butter (113 g / 4 oz)
• 2 large eggs
• ¹/_Second Smoked wrestler (120 ml / 4 fl oz)
• ¹/₄ tsp salt water
• 2 cups chopped two spoons (218 g / 7.7 oz)

The instructions

1. Adjust the skull to the center of the oven. To make a crust, combine dry crustacean ingredients in a food processor.
2. Mix in the butter and vanilla extract. Pour the mixture into a 9-inch (23-cm (23)) pan and then press both sides using the lipstick to press the mixture into the ground. Bake the crust for 20 minutes.
   Note: It is important to press the bottom of the basket on the sides of the pan. Try to get it at least ³/₄ of the road up. This will help retain the pecan pie filling once added to the cheese.
   
3. Preheat the oven to 160 ° C / 320 ° F (al & # 39; ada), or 140 ° C / 285 ° F (fan assisted). To make the filling, in a large mixing bowl beat the cream cheese and dessert with an electric mixer on medium to smooth and creamy.
4. Stir in sour cream, sour cream, vanilla, baking powder, cinnamon powder and salt. Beat until combined. Beat in the eggs until combined.
5. Pour the sour cream filling through a fine paste into the base helps remove any large clumps that will damage the leaves of the cheese. Use the first spatula to spread the batter in or & # 39; I'm on the ground.
   
6. Place the cheese in the oven and bake in a large baking sheet filled with water (wrap the outside of the pan in a double saucepan, cover and cover until tender.) Bake for 40 minutes.
7. Once the cheese flour comes into the oven, start working on topping. Combine sweet pepper, maple syrup, xanthan gum, and butter in a medium saucepan. Cook over medium heat until it comes to a boil, stirring constantly. Continue to boil for 2 minutes. Remove from heat and let cool while baking cakes.
8. Meanwhile, toss the eggs (served with a fork), salt, and cream together; save. Once the cheese flour has cooked for 40 minutes, remove from the oven. Slowly whisk in the egg mixture and the cooled syrup until well combined. Stir in the chopped pecans.
   
9. Gradually spoon the pecan topping over the cheese.
   
10. Return the cheese to the oven and reduce the temperature to 150 ° C / 300 ° F (al & # 39; ada), or 130 ° C / 265 ° F (fan assisted) and bake for another 40- minute period. 50, until the surface becomes brown and frozen. (If the pecan edges are turning brown when baking, cover with foil.)
11. Transfer to a wire rack and cool completely. Cover the cheese and container in the cold for at least 4 hours before serving.
    
12. To serve, run a sharp knife under hot water and slowly dry. Cut slices into cheese. Optionally, drizzle with more sugar-free maple syrup.
    
13. Repeat with placing water under hot water, dry it gently, and make the next cut.
    
    The cooked cheesecake cheese will keep for 5 days and then stored in the refrigerator, or for up to 2 months covered in a freezer.
    
    If you freeze the cheese before slicing, then the slices should sit at room temperature for at least 30 hours before serving.
    

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