Low Carb New York Cheesecake
Indulge guilt-free with this luscious Low Carb New York Cheesecake, a creamy and decadent dessert that's perfect for those following keto or low-carb lifestyles. With a buttery almond flour crust and a velvety cream cheese filling sweetened naturally with erythritol or monk fruit, this cheesecake offers all the classic flavor without the sugar overload. The simple yet precise technique of baking and cooling ensures a perfectly smooth texture with no cracks, while the use of sour cream and heavy cream adds a sophisticated richness. Ready in just over an hour and ideal for make-ahead entertaining, this cheesecake is best served chilled, topped with fresh low-carb berries or sugar-free whipped cream for a show-stopping finale. Satisfy your dessert cravings while staying on track with this crowd-pleasing, gluten-free delight!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 3 tablespoons granulated sweetener (erythritol or monk fruit)
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sweetener (erythritol or monk fruit, for filling)
- 1 teaspoon vanilla extract
- 4 eggs, large
- 0.5 cup sour cream
- 0.25 cup heavy cream
Instructions
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine almond flour, 3 tablespoons granulated sweetener, and melted butter. Mix until well combined.
Press the mixture into the bottom of the prepared pan to form the crust. Use the bottom of a glass to press it down firmly.
Bake the crust for 10 minutes, then set it aside to cool while making the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sweetener with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
Beat in the eggs one at a time, mixing just until incorporated after each addition.
Add the sour cream and heavy cream to the mixture, and gently fold until smooth. Avoid overmixing to prevent cracks in the cheesecake.
Pour the filling over the pre-baked crust, smoothing the top with a spatula.
Bake the cheesecake for 60-75 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and place it on the counter to cool completely.
Refrigerate the cheesecake for at least 4 hours or overnight before serving for the best texture and flavor.
Release the springform pan and slice the cheesecake into 12 servings. Serve as is or with your favorite low-carb toppings, such as fresh berries or a sugar-free whipped cream.
Nutrition Facts
Calories |
5154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.6 g | 649% | |
| Saturated Fat | 268.8 g | 1344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 364.6 g | 133% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 45.8 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1415 mg | 109% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1003 mg | 21% | |
*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.
