New York Style Keto Cheesecake

New York Style Keto Cheesecake

I’m obsessed with these keto cheesecake. Okay, I basically say that about every dessert. I’m obsessed with them all. So I guess we’ll say I am super obsessed with cheesecake.

One of the first things I learned how to bake was cheesecake. This was 15+ years ago and since then I’ve learned all the tips and tricks to perfecting it. And guess what? It’s actually really easy to make and following a few simple instructions and tips it’s basically foolproof.

What Makes the Best Cheesecake?

Simple and rich ingredients and a good method make the best classic cheesecake. That includes using a generous amount of cream cheese, along with sour cream.

It’s so easy to make low carb cheesecake. The main ingredient is normally cream cheese and cream such as double / heavy cream or sour cream. Both are perfectly Keto already. Now I will show you how to make my favorite New York Style Keto Cheesecake using every day ingredients.

New York Style Keto Cheesecake

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We will show you how to make our favorite New York Style Keto Cheesecake recipe using every day ingredients.

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Prep Time 30 mins

Cook Time 1 hr 45 mins

Total Time 2 hrs 15 mins

Course Dessert

Cuisine American

Calories 470 kcal

Equipment

• Food Processor

Ingredients

  

Crust

• 1 cup almond meal finely ground almonds
• 1 tbsp ground cinnamon
• 4 tbsp Splenda/Erythritol/Stevia or other artificial sweetener of your choice
• pinch sea salt
• 2 tbsp unsalted butter melted
• 1 egg large

Filling

• 2 1/2 lb cream cheese at room temperature
• 1/2 cup sour cream
• 1 1/4 tbsp Splenda/Erythritol/Stevia or other artificial sweetener of your choice
• 2 tbsp lemon juice
• 2 tbsp vanilla extract
• pinch sea salt
• 2 egg yolks large
• 6 eggs large

Instructions

 

• Preheat oven to 350° F. Line bottom of a 9″ springform pan with parchment and coat sides of pan with butter. Set aside.
• To make crust: In medium bowl, mix almond meal, cinnamon, sugar substitute, and salt. Add butter and mix well. In small bowl, beat egg white with whisk until foamy and add to almond mixture. Mix well and pat into bottom of pan. Bake 10 to 12 minutes or until lightly browned. If crust rises, poke it with a fork and press it down. Let cool.
• Increase oven temperature to 500° F.
• To make filling: In food processor or large bowl, beat cream cheese until smooth. Add sour cream, sugar substitute, lemon juice, vanilla extract, and salt. Mix well. Blend in egg yolks. Add eggs, one at a time, blending well after each addition. Scrape bowl frequently while mixing.
• Place springform pan on baking sheet. Carefully pour filling over crust. Bake 5 minutes. Reduce oven temperature to 200° F. Continue baking 1 1/2 hours. Do not open door while baking. When done, cheesecake should still look soft in center.
• Remove from oven and run a knife around outside of your keto cheesecake. Let cool on rack to room temperature. Serve immediately or chill.

Keyword Dessert, Keto, Keto Cake, Keto Cheesecake, Keto Recipe, Ketogenic Diet

Optional

If you want to add Fresh Strawberry Sauce over your keto cheesecake:

• Process 1 1/4 cups of strawberries, sugar substitute and lemon zest in a food processor or blender until smooth. Transfer mixture to a medium-sized bowl, stir in remaining sliced strawberries, and chill for at least 1 hour before serving.

Nutritional info per serving

• 470 cal,
• 13 g pro,
• 8 g carb,
• 44 g fat,
• 25 g sat fat,
• 255 mg chol,
• 1 g fiber,
• 350 mg sodium

I hope you enjoy these divine Keto Cheesecake and remember to take a moment from everyday hussle and bustle …. to relax and enjoy the cheesecake! You can check another delicious and easy keto dessert with pecans: Keto Caramel Pecan Cheesecake