New York Cheesecake

This is based on a New York Cheesecake which doesn't rely on heavy cream but more on cream cheese. It also uses sour cream which creates the tangy and refreshing taste. Of course, adding some lemon juice and zest elevates it. Usually, corn flour is added to prevent cracks, but it is really not necessary. I did not experience any cracks without the corn flour and even if there is, I think it adds a bit of character and provides crevices for any jams or sauces to flow in. I love this cheesecake for its tangy, refreshing and mildly sweet taste. It's truly delicious until the last bite. The key is to chill it longer for a firmer texture.

Ingredients
directions
Nutrition Info

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven to 350F or 180C.

3. For the crust, mix all ingredients in a bowl until a dough is formed. Pour dough into a greased 6" spring form pan. Spread and flatten dough evenly. Bake for 15 mins or until browned then set aside to cool.

4. For the cheesecake, beat the cream cheese and powdered sweetener with a handheld or stand mixer at medium speed until fluffy (about 5 mins). Then add the rest of ingredients and beat until well combined. Pour onto the crust and bake for 15 to 20 mins. The center will still be jiggly which is fine. Remove and let it cool until room temperature. Then wrap with foil and refrigerate preferably overnight or at least 5 hours. The longer the cheesecake is chilled, the firmer the texture will be.

5. Once the cheesecake is properly chilled, remove the foil and the side of the spring form pan. If using topping, spread evenly on top of the cheesecake. As an option, you can decorate with berries or serve with berries or any jams.

[Total servings = 8]

NUTRITION INFO PER SERVING

Total carb = 3.4 g

Dietary fiber = 0.7 g

Net Carb = 2.7 g

Calories = 254

Total Fat = 24.8 g

Protein = 5.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍

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About the recipe

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Preparation: 
20 minutes
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Cook time: 
20 minutes
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Portions: 
8 servings
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Difficulty: 
Easy
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New York Cheesecake

This is based on a New York Cheesecake which doesn't rely on heavy cream but more on cream cheese. It also uses sour cream which creates the tangy and refreshing taste. Of course, adding some lemon juice and zest elevates it. Usually, corn flour is added to prevent cracks, but it is really not necessary. I did not experience any cracks without the corn flour and even if there is, I think it adds a bit of character and provides crevices for any jams or sauces to flow in. I love this cheesecake for its tangy, refreshing and mildly sweet taste. It's truly delicious until the last bite. The key is to chill it longer for a firmer texture.

Ingredients

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INGREDIENTS FOR THE CRUST

Almond flour = 75 g / 3/4 cup

Salted Butter (melted) = 43 g / 3 tbsp.

Powdered sweetener = 24 g / 2 tbsp. (Note: This is a thin crust so if you prefer a thicker crust, you can increase the recipe)

INGREDIENTS FOR THE CHEESECAKE

Cream cheese (softened) = 250 g / 8 oz

Powdered sweetener = 36 g / 3 tbsp. (OR any keto friendly powdered sweetener)

Sour cream = 120 g / 1/2 cup

Egg = 1 large

Lemon zest = 1 tbsp.

Lemon juice = 1 tsp

Vanilla extract = 2 tsp

INGREDIENTS FOR THE TOPPING (OPTIONAL)  

Sour cream = 100 g

Powdered sweetener = 12 g / 1 tbsp.

Lemon juice = 1 tsp

(Note: Mix all ingredients in a bowl to combine then set aside)

Directions

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven to 350F or 180C.

3. For the crust, mix all ingredients in a bowl until a dough is formed. Pour dough into a greased 6" spring form pan. Spread and flatten dough evenly. Bake for 15 mins or until browned then set aside to cool.

4. For the cheesecake, beat the cream cheese and powdered sweetener with a handheld or stand mixer at medium speed until fluffy (about 5 mins). Then add the rest of ingredients and beat until well combined. Pour onto the crust and bake for 15 to 20 mins. The center will still be jiggly which is fine. Remove and let it cool until room temperature. Then wrap with foil and refrigerate preferably overnight or at least 5 hours. The longer the cheesecake is chilled, the firmer the texture will be.

5. Once the cheesecake is properly chilled, remove the foil and the side of the spring form pan. If using topping, spread evenly on top of the cheesecake. As an option, you can decorate with berries or serve with berries or any jams.

Nutritions

[Total servings = 8]

NUTRITION INFO PER SERVING

Total carb = 3.4 g

Dietary fiber = 0.7 g

Net Carb = 2.7 g

Calories = 254

Total Fat = 24.8 g

Protein = 5.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍