This Keto New York style Cheesecake is the real deal. It takes longer to cook and cool, but the result is the perfect dessert for any special occasion. I make it for birthdays and graduation, etc. Everyone loves it and can’t believe it is diet food.
Keto New York Style Cheesecake
Set oven to 320 degrees
Ingredients
Crust
- 1/2 Cup almond flour
- 1/2 Cup coconut flour
- 1/4 Cup unsweetened coconut flakes
- 1/4 Cup unsweetened coconut flakes
- 1 Tbs. granular erythritol/stevia blend
- Pinch of salt
- ½ cup melted butter
Filling
- 2 cups cream cheese
- 3/4 Cup sour cream
- 3/4 Cup granular erythritol/stevia blend sweetener
- 3 whole large eggs
- 2 tsp vanilla
- 2 tsp fresh lemon juice
- Zest of one lemon
- Pinch of salt
Directions
Crust- Cut to fit and place parchment paper in the bottom of an 8-inch spring form pan.
- Mix all ingredients in a bowl and hand press into the bottom of the pan.
- You can either put in the fridge while you mix up the filling or you can bake it in the oven for 10 to 15 mins for a toasted flavor.
- Use an electric mixer to combine all the ingredients adding the eggs one at a time while mixing for a nice, light, creamy consistency. Pour filling into spring form pan on top of the already made crust.
- Wrap the bottom of the pan in foil to prevent water seepage and place in a water bath in the pre-heated oven at 320 degrees to bake for 55 mins. (You can create a water bath by filling a jelly roll pan half way with water and placing the foil wrapped spring-form pan in the water to bake.)
- Cheesecake is done when a toothpick poked in the middle comes out clean. Can check at 45 mins and bake in additional 5 minute increments until toothpick comes out clean.
- Turn off the heat and leave the oven door cracked open to slowly cool in the oven for another 30 mins, so the cake doesn’t crack.
- Put in the fridge for an hour to cool.
- Top with erythritol-sweetened whipped cream and berries.
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