Keto Classic New York Cheesecake
Indulge in the creamy decadence of this Keto Classic New York Cheesecake, a guilt-free dessert that perfectly balances elegance and flavor while keeping carbs to a minimum. Featuring a golden almond flour crust and a rich, velvety filling made with cream cheese, powdered erythritol, and a hint of lemon zest, this keto-friendly twist on a timeless favorite is the ultimate low-carb treat. Baked to perfection in a gentle water bath, this cheesecake is smooth, luscious, and topped with a slight jiggle that sets after chilling. Every bite offers a buttery, nutty crust paired with the creamy tang of sour cream and vanilla, making it an irresistible option for anyone following a ketogenic or low-sugar lifestyle. Quick to prepare in just 20 minutes, yet elegant enough to star at any dinner party, this recipe yields 12 servings of pure indulgence. Perfectly customizable and endlessly satisfying, this keto dessert is sure to become your go-to recipe for a healthier take on classic New York cheesecake.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Erythritol granulated sweetener
- 0.25 cup Unsalted butter (melted)
- 32 ounces Cream cheese (softened)
- 1.25 cups Erythritol powdered sweetener
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 cup Sour cream
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and thoroughly wrapping the outer surface with aluminum foil to prevent water from seeping in during the baking process.
In a medium bowl, combine almond flour, 1/4 cup of erythritol granulated sweetener, and melted butter. Mix well until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10-12 minutes, until lightly golden, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer at medium speed until smooth and creamy.
Add the powdered erythritol, vanilla extract, and lemon zest to the cream cheese. Continue mixing until all ingredients are well incorporated.
Beat in the eggs one at a time, scraping down the sides of the bowl as needed to ensure even mixing.
Add the sour cream and mix on low speed until just combined. Do not overmix to avoid incorporating too much air into the batter.
Carefully pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan inside a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the outer edges are set and the center slightly jiggles when gently shaken.
Turn off the oven and leave the cheesecake inside with the oven door slightly open for another hour to cool gradually.
Remove from the oven and carefully take the cheesecake out of the water bath. Remove the aluminum foil and let it cool to room temperature on a wire rack.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving to allow it to set completely.
To serve, remove the cheesecake from the springform pan, slice with a sharp knife, and enjoy.
Nutrition Facts
Calories |
5233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.5 g | 644% | |
| Saturated Fat | 263.5 g | 1318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1992 mg | 664% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 456.3 g | 166% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 54.7 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1652 mg | 127% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
