Jens Keto Cheesecake Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
• Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
• Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
• Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
• Store cooled cupcakes in the refrigerator.

Steps:

• Base:.
• Crush biscuits and mix with melted butter.
• Press into a 25cm spring form pan coming a little way up sides if desired.
• Bake for 10mins only at 150'C/300'F.
• Cool.
• Filling:.
• Dissolve the jelly in the hot water and make up to 1 cup with the lemon juice.
• Beat cream cheese, sugar and vanilla essence well.
• Beat chilled milk until very thick in a large bowl.
• Add cheese & sugar mixture and beat in well.
• Add in the lemon jelly and beat thoroughly.
• Pour onto the cooled base and refrigerate overnight, or at least 8-10 hours.
• Decorate as desired.
• Variation:.
• For a pineapple cheesecake add a well drained medium size can of crushed pineapple. Some of the drained juice can be used with the water when making up the jelly.