Today, I tell you about the day when I began the tradition of making homemade keto cheesecake as a way to show my appreciation to everyone who gives me the opportunity to serve them.

To me, customer service is solely about the passion to help and serve my customers.  I could have easily bought a cheesecake, but I wanted it to share something more meaningful because living a low glycemic index lifestyle is close and important to me.

Homemade Keto Cheesecake for My Customers

Come by and have a slice of my Homemade Keto Cheesecake.

Everyday is a great day to show how much I care about each and every one you

This video is a step-by-step process on how I made the cheesecake. Enjoy!
Blog Post:
https://www.eyewearrepublic.com/New-Tradition-Homemade-Keto-Cheesecake-for-Customers_b_35.html

Recipe:
10 inch springform  pan (spray with avocado oil or coconut oil non-stick spray before shaping the crust).
Crust:
3 cups of almond flour
2 teaspoon of cinnamon
12 tablespoons of melted butter
Filling:
6 packages of cream cheese (8 ounces per package)
5 large eggs
8 ounces of sour cream
3/4 cups of organic stevia (not stevia extract) powder form, not liquid
1 tablespoon of vanilla extract
1 teaspoon of cinnamon
-Preheat oven to 325.
-Mix the crust ingredients and spread in springform pan evenly and cover the edges as you can.
-Put crust in refrigerator while you prepare the filling.
-Mix the 6 packs of cream cheese in the mixer until the cream cheese no longer clumps in the middle of the mixing tool.
-add the eggs, then the sour cream, then stevia (stop the mixer while you add the stevia or the fine powder will get everywhere), the cinnamon, and lastly the vanilla extract.
-stop the mixer to scrape the bottom and edges of the mixing bowl to unstick any cream cheese that has not mixed well with the filling.
-Continue mixing until it is smooth.
-Remove the crust from the refrigerator and pour the the filling on the crust.
-Put cheesecake in oven for 50 minutes (at 325 degrees farenheit)
-turn off oven and very slightly open the door and leave cheesecake inside of oven for 30 minutes.
-Put on cheesecake on countertop for 1 hour.
-Put in refrigerator for minimum 8 hours (overnight)