Keto Classic New York Cheesecake

Indulge in the creamy decadence of this Keto Classic New York Cheesecake, a guilt-free twist on the timeless dessert! Crafted with a buttery almond flour crust and sweetened with erythritol, this low-carb masterpiece delivers a rich, velvety filling made from tangy cream cheese, sour cream, and a hint of lemon zest for a subtle citrus brightness. Perfectly baked in a water bath to achieve that iconic smooth texture, this cheesecake is a show-stopping dessert that’s keto-friendly, gluten-free, and absolutely irresistible. Whether you're celebrating a special occasion or satisfying a sweet craving, this keto cheesecake will leave everyone coming back for seconds!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Erythritol granulated sweetener
• 0.25 cup Unsalted butter (melted)
• 32 ounces Cream cheese (softened)
• 1.25 cups Erythritol powdered sweetener
• 2 teaspoons Vanilla extract
• 4 large Eggs
• 1 cup Sour cream
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and thoroughly wrapping the outer surface with aluminum foil to prevent water from seeping in during the baking process.

Step 2

In a medium bowl, combine almond flour, 1/4 cup of erythritol granulated sweetener, and melted butter. Mix well until the mixture resembles wet sand.

Step 3

Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10-12 minutes, until lightly golden, then remove from the oven and set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer at medium speed until smooth and creamy.

Step 5

Add the powdered erythritol, vanilla extract, and lemon zest to the cream cheese. Continue mixing until all ingredients are well incorporated.

Step 6

Beat in the eggs one at a time, scraping down the sides of the bowl as needed to ensure even mixing.

Step 7

Add the sour cream and mix on low speed until just combined. Do not overmix to avoid incorporating too much air into the batter.

Step 8

Carefully pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.

Step 9

Place the springform pan inside a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan, creating a water bath.

Step 10

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the outer edges are set and the center slightly jiggles when gently shaken.

Step 11

Turn off the oven and leave the cheesecake inside with the oven door slightly open for another hour to cool gradually.

Step 12

Remove from the oven and carefully take the cheesecake out of the water bath. Remove the aluminum foil and let it cool to room temperature on a wire rack.

Step 13

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving to allow it to set completely.

Step 14

To serve, remove the cheesecake from the springform pan, slice with a sharp knife, and enjoy.

Nutrition Facts

Serving size	(1905.8g)

Amount per serving	% Daily Value*
Calories	5233.1

Total Fat 502.5g	0%
Saturated Fat 263.5g	0%
Polyunsaturated Fat g
Cholesterol 1992.5mg	0%
Sodium 3391.4mg	0%
Total Carbohydrate 456.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 54.7g
Protein 122.5g	0%

Vitamin D 164IU	0%
Calcium 1652.4mg	0%
Iron 11.9mg	0%
Potassium 1220.0mg	0%

*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.

Source of Calories

Fat: 66.1%

Protein: 7.2%

Carbs: 26.7%