Add the mascarpone cheese, sweetener, and gelatin to a stand mixer. Mix until smooth and fluffy, scraping down the sides as needed. Pour into a 6 inch cheesecake pan. Smooth the top. Refrigerate 3-4 hours or until set.
My Mad Creations Baked Mascarpone Cheesecake is not only super easy to make but it is also low carb deliciousness! If you haven’t tried some keto cheesecake recipes then you should make this baked mascarpone cheesecake and try it. Trust me everyone will find it a winner!
The basic low carb cheesecake crust requires just four ingredients – almond flour, erythritol, butter, and vanilla extract. You have a few options if you want to change the crust: Keto cheesecake crust with almond flour or other nut flour – The recipe as written uses blanched almond flour, which is my #1 choice.
Step 1: Sprinkle gelatin on top of the cold water in a small bowl. Allow it to bloom for 5 minutes. Step 2: Pour the hot water in with the bloomed gelatin, stirring until dissolved. Strain any leftover lumps. Step 3: Place the mascarpone cheese, gelatin, and sweetener in a stand mixer, mixing until smooth and fluffy.