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Keto New York Style Cheesecake – Keto Mamas

Keto New York Style cheesecake

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

  • Servings: makes 31 cookies
  • Difficulty: medium
  • Print

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
  1. Cut to fit and place parchment paper in the bottom of an 8-inch spring form pan.
  2. Mix all ingredients in a bowl and hand press into the bottom of the pan.
  3. 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.
Filling
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. Put in the fridge for an hour to cool.
  6. Top with erythritol-sweetened whipped cream and berries.

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