A slice of this low carb New York Cheesecake will have your fork going back for another piece. It is the creamiest cheesecake I have made and utterly delicious.
Once you try a water bath cheesecake you will find it hard to make a cheesecake any other way. No bake and baked are both delicious but do not compare to this creamy cheesecake goodness.
A creamy low carb New York Cheesecake that is utterly delicious.
INGREDIENTS
BASE
- 2 cups almond flour
- 5 tablespoons butter, unsalted melted
- 3 tablespoons erythtirol ground
CHEESECAKE FILLING
- 24 oz cream cheese softened
- 1/2 cup sour cream
- 3 eggs medium
- 3/4 cup erythritol
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
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| Keto New York Cheesecake |
INSTRUCTIONS
- Preheat the oven to 180C/350F degrees.
MAKE THE BASE
- Grease an 8-inch spring form cake tin and line the bottom with parchment paper.
- Cover the bottom of the cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it!
- In a bowl, mix the almond flour, melted butter and erythritol until blended and looks like breadcrumbs
- Press the mix down into the cake tin and place in the fridge to firm.
MAKE THE FILLING
- Beat the cream cheese and sour cream in a bowl using an electric mixer or whisk until smooth and fluffy.
- Add the erythritol and beat until smooth.
- Add the eggs, one at a time, making sure the mixture is smooth.
- Add the vanilla extract, lemon peel and juice and blend well.
- Pour the filling into the cake tin on top of the chilled base.
- Place the cake tin into a large baking pan and fill with water so it comes up to about 2/3rds of the side of the cake tin.
- Bake for an hour and 15 minutes until the cheesecake is firm to the touch.
- Cool and chill overnight Or a minimum of 4 hours (will power IS required here!)
- Remove from the tin, serve with a berry coulis (optional) and enjoy!
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