Print

Creamy 5-Ingredient Keto Cheesecake Recipe with Easy Strawberry Rose Syrup

5-ingredient keto cheesecake - featured image
Print Recipe

A rich, creamy keto-friendly cheesecake made with just five simple ingredients, topped with a fragrant and easy strawberry rose syrup. Perfect for low-carb diets and special occasions.

Ingredients

Scale
  • 16 oz (450 g) full-fat cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • 3/4 cup (150 g) granulated erythritol or preferred keto-friendly sweetener
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • For the strawberry rose syrup:
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 1/4 cup (60 ml) water
  • 2 tablespoons granulated erythritol
  • 1/2 teaspoon rose water

Instructions

  1. Preheat your oven to 325°F (160°C). Grease an 8-inch springform pan lightly with butter or line the bottom with parchment paper.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and lump-free, about 2-3 minutes. Scrape down the sides as needed.
  3. Mix in the granulated erythritol and vanilla extract until fully combined and smooth.
  4. Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.
  5. In a separate chilled bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture using a spatula.
  6. Pour the batter into the prepared springform pan and smooth the top.
  7. Bake for 40-45 minutes until the edges are set but the center still jiggles slightly.
  8. Cool the cheesecake to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight to fully set.
  9. While the cheesecake chills, combine strawberries, water, erythritol, and rose water in a small saucepan. Simmer gently over medium-low heat for about 10 minutes until the strawberries break down and the syrup thickens. Let cool completely.
  10. Serve the chilled cheesecake slices topped with the cooled strawberry rose syrup.

Notes

Use room temperature cream cheese, eggs, and heavy cream for a smooth batter. Avoid overmixing to prevent cracks. The cheesecake is best chilled overnight. Use a warm knife dipped in hot water for clean slices. The strawberry rose syrup can be made ahead and refrigerated. For dairy-free, substitute coconut cream and dairy-free cream cheese. Optional nut crust can be added before pouring batter.

Nutrition

Keywords: keto cheesecake, low carb dessert, 5 ingredient cheesecake, strawberry rose syrup, keto dessert, creamy cheesecake, sugar-free dessert

Find it online: https://fuzzyforker.com/creamy-5-ingredient-keto-cheesecake-recipe-with-easy-strawberry-rose-syrup/