Almond Praline Cheesecake

keto krisp


By @Leili_Keto 

No-bake Cheesecake Layer:  
In a small pot over low heat, combine the 3oz measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly. 

In a medium bowl, beat the cream cheese with a hand mixer until smooth. Add the vanilla and sweeteners and mix again until thoroughly combined making sure to scrape the bowl.

Add sour cream and stir well. then add the gelatine and cream mixture and mix well.  
In a small bowl, whip the whipped cream until very stiff. fold the whipped cream into the sweetened cream cheese mixture. Spread the cheesecake layer evenly on the crust and refrigerate over night  

Making caramel Sauce: 
In a small saucepan, whisk together the sweetener , butter and whipping cream. Heat until the sweetener dissolves and sauce begins to simmer.add salt and Simmer for about 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the almonds. Cool slightly before pouring over the cheesecake. 
Slice and enjoy!  

Ingredients for Crust: 
@ketokrisp bars 
1tbsp melted butter  
Ingredients for cheesecake filling: 
8oz plus 3oz heavy whipping cream  
1 Tbsp gelatin 
15 oz cream cheese 
1 Tbsp sour cream  
1/3 cup sweetener  
1 tsp vanilla extract  
1/4 tsp cinnamon powder  
1/4 tsp salt 

Topping with Caramel 
Sauce : 
4 tbsp unsalted butter 
1/4 cup heavy cream 
3 Tbsp sweetener  
1 pinch salt 
1/2 Cup to 1 toasted Almond slices  
Making the crust: 
For making the crust,mixed @ketokrisp bar in a food processor with melted butter until ground. Press the crust into your pan. Set aside! 


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