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Low Carb Keto New York Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 6 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

This Low Carb Keto New York Cheesecake is a creamy, rich dessert perfect for those following a ketogenic or low-carb lifestyle. It features a smooth cream cheese filling with a subtle tang and a buttery almond flour crust, providing all the indulgence of a classic New York cheesecake without the carbs. Ideal for special occasions or a delicious treat any time, this cheesecake is easy to prepare and absolutely satisfying.

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol (or preferred keto sweetener)
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract

Filling

  • 24 oz (680 g) cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup powdered erythritol
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the almond flour and powdered erythritol. Stir in the melted butter and vanilla extract until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake the crust for 10-12 minutes until lightly golden. Remove from oven and set aside to cool.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered erythritol and continue beating until well combined and fluffy. Mix in the sour cream, vanilla extract, lemon juice, heavy cream, and salt. Finally, add the eggs one at a time, mixing just until incorporated after each addition, being careful not to overbeat.
  3. Assemble and bake: Pour the cream cheese filling over the pre-baked almond crust, spreading it evenly. Tap the springform pan gently on the counter to release any air bubbles. Place the pan in the oven and bake at 325°F (163°C) for 50-60 minutes or until the edges are set but the center still slightly jiggles when shaken gently.
  4. Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly, preventing cracks. Then remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Refrigerate for at least 4 hours, preferably overnight, to fully set and enhance the flavors.
  5. Serve: Remove the springform ring and slice the cheesecake into servings. Optionally, garnish with fresh berries or a drizzle of sugar-free chocolate sauce before serving for extra indulgence.

Notes

  • Use full-fat cream cheese and sour cream for the best creamy texture and flavor.
  • To avoid cracks, don’t overbeat the eggs and cool the cheesecake slowly after baking.
  • The almond flour crust can be swapped with crushed pecans or walnuts for a nuttier variation.
  • Ensure the cream cheese is softened to room temperature to prevent lumps in the batter.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.

Find it online: https://cookedbylina.com/low-carb-keto-new-york-cheesecake-recipe/