Harlan Kilstein Perfect Chocolate Cheesecake

Harlan Kilstein’s Perfect Chocolate Caramel Keto Cheesecake


 This is a crustless recipe. Be sure to use a leakproof 9 inch springform pan.

Step One: Filling

Leave all ingredients out for 6-8 hours to soften (a MUST)

3 8 oz packages of cream cheese (no sugar)

3 large eggs

2 cups full fat sour cream

1 cup of xylitol

3 Dark Chocolate Chocoperfection Bars

4 Tom and Jenny’s Sugar Free Caramel Candy

Butter the Springform pan

Beat the eggs and xylitol together.

Add cream cheese one tablespoon at a time until it’s all creamy.

Add the sour cream

Melt the Chocopefection Bars over a very low heat. Stir until melted.

Blend into the cheesecake mixture

Melt the caramels over a very low flame. You might need to add a teaspoon of coconut oil to help it along.

Drizzle the caramel on the top of the cheesecake. It will melt in.

Step Two: Bake

Bake your cheesecake at 375 degrees for just 30 minutes.

Now, turn off your oven and leave your cheesecake in the oven for one hour

Remove and refrigerate.

Step Three: Top and Enjoy

Cover each slice with a single strawberry sliced or a single blackberry.

It’s elegant.

It’s perfect.

Don’t change the chocolate.

Serves 16.


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