• For the sugar substitute, I used Natural Mate Stevia All Purpose Natural Sweetener*
• If you have a favorite keto friendly sugar substitute, it will likely work with this recipe. Just make sure you add the equivalent of 2 tbsp of sugar.
• I highly recommend you use Philadelphia brand cream cheese for this recipe. I've tried making cheesecake with other brands of cream cheese and the cheese doesn't blend as well, making it difficult to have a smooth batter.
• I cooked my cheesecake in a microwave-safe 8 oz ramekin. It is about 4 inches wide and 2 inches tall. If you do not own an 8 oz ramekin you can use a similar-sized microwave-safe bowl or container, just make sure it holds at least 8 oz otherwise the batter will overflow when cooking. You should also try to find a dish around 4 inches wide. If your dish is narrow and tall, it will be difficult for the cake to cook completely through.
• Much like a traditional cheesecake, you must let the cheesecake rest. Even though it cooks in two minutes, it needs about an hour in the fridge. If you try to eat it too soon, the cheesecake flavor will not be fully developed. The cheese flavor won't be as rich and it may even taste a little eggy. Allowing the cheesecake to rest will dramatically change the taste.
• Make sure to remove the cheesecake from the ramekin before placing it into the fridge. If you keep it in the ramekin, the ramekin will develop condensation around the cheesecake and it will also be harder to slide out after it has set.
• If you are sticking to a strict keto diet, the amount of fruit I decorated my cake with may be too much. You can do a few berries and sprinkle a powdered sugar substitute, like Swerve.
• I dressed up the one in the photos by adding a quick raspberry sauce. I don't have a recipe for it. I simply reduced down some raspberries in a saucepan, added a little stevia and thickened it with chia seeds.
• *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Tips for Having a Smooth Batter

• Allow the cream cheese to come to room temperature before using. Also warm up the cream cheese for just a few seconds in the microwave (any longer and it will start to cook and pop). This will make the cream cheese very spreadable and easy to whisk.
• Make sure your cream cheese batter is completely smooth before adding the other ingredients.
• Make sure you use room temperature eggs otherwise cold eggs will make it harder for you to beat out the lumps.
• You should have a smooth batter until you add in the eggs and heavy cream, at which point you'll have little lumps of cream cheese in your batter.
• You will need to whisk briskly for a few minutes at this stage, but you should be able to whisk out most of the tiny lumps. If you have just a few remaining, that is fine.