Did you know? Cheesecake finds its origin in ancient Greece.
I was worried to miscategorize the cuisine for this cheesecake, so I Googled.
I classified it under North American (sorry Mexico, US & Canada only) as the use of cream cheese and eggs is what distinguishes from its ancient counterpart—plus who would have been on baked keto desserts in ancient Greece?!
- Set ingredients outside the fridge to warm it up to room temperature.
- Preheat oven to 177° C (350° F)
- In a saucepan melt butter on low heat. Add cinnamon, nutmeg, salt, erythritol, and stevia; stir until fully dissolved. Add ground almonds and walnuts. Even it out on a 9" springform pan with a bit of height around the rim. Bake for approximately 10 min.
- Separate eggs. In a small dish mix egg whites with cream of tartar until stiff; set it in a fridge.
- In a large bowl, mix together cream cheese, vanilla, stevia and Erythritol until smooth. Add pumpkin puree and pumpkin pie spice.
- Add the yolks together and mix gently for a short period of time (Do not overmix). Fold in the egg whites with a spatula without deflating the whites too much.
- Bake for 50 minutes, or until golden and the center is set. Allow to cool at room temperature, then refrigerate for at least 6 hours before serving.
I found that powdering my Erythritol before mixing it in to be better.
Realistically, 1/14 slice of this cake is not enough for me. More like 1/3rd. But putting down 3 slices as yield is bad marketing...