Low Carb Classic New York Cheesecake
Indulge in creamy decadence with this Low Carb Classic New York Cheesecake, a dessert that’s as rich and indulgent as the original but entirely guilt-free. This keto-friendly version features a buttery almond flour crust and a velvety cream cheese filling sweetened with erythritol, making it perfect for low-carb lifestyles without skimping on flavor. Hints of fresh lemon zest and vanilla extract elevate the flavor profile, while sour cream adds the signature tangy richness. The slow-baking process ensures perfectly set edges and a luscious, slightly jiggly center that will have guests raving. Whether you're hosting a dinner party or craving a sweet treat, serve this cheesecake chilled for an irresistible melt-in-your-mouth experience.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter
- 0.25 cups Erythritol sweetener
- 32 ounces Cream cheese
- 1 cups Erythritol sweetener
- 1 cup Sour cream
- 1.5 teaspoons Vanilla extract
- 4 Large eggs
- 2 tablespoons Lemon juice
- 1 teaspoon Fresh lemon zest
Instructions
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a medium bowl, mix the almond flour, 0.25 cups of erythritol sweetener, and melted butter until the mixture resembles damp sand.
Press the crust mixture into the bottom of the prepared springform pan, using the bottom of a glass to evenly distribute and pack the crust tightly.
Bake the crust in the preheated oven for 10 minutes, until lightly golden. Remove and let cool slightly.
In a large bowl, beat the cream cheese and 1 cup of erythritol sweetener together with an electric mixer until smooth and creamy.
Add in the sour cream, vanilla extract, lemon juice, and lemon zest, mixing until combined.
Add the eggs, one at a time, beating on low speed after each addition just until combined. Do not overbeat.
Pour the cream cheese mixture over the cooled crust, spreading evenly.
Bake for 1 hour and 15 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and allow the cheesecake to cool completely before covering and refrigerating for at least 4 hours, or overnight.
Run a knife around the edge of the cheesecake before releasing from the springform pan. Slice and serve chilled.
Nutrition Facts
Calories |
4986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.2 g | 608% | |
| Saturated Fat | 239.0 g | 1195% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1837 mg | 612% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 399.5 g | 145% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 56.3 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1616 mg | 124% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1528 mg | 33% | |
*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.
