Low Carb Classic New York Cheesecake

Indulge guilt-free with this Low Carb Classic New York Cheesecake—a keto-friendly twist on the iconic dessert. Featuring a buttery almond flour crust and a luscious, velvety cream cheese filling sweetened with erythritol, this cheesecake is a decadent treat that keeps your carbs in check. Hints of lemon juice and zest add a refreshing brightness, while the smooth vanilla and sour cream create the ultimate creamy texture. With just 30 minutes of prep time and 90 minutes of baking, this low-carb dessert is perfect for special occasions or as an everyday indulgence. Serve it chilled for an effortlessly elegant finale to any meal, and enjoy every satisfying bite without straying from your low-carb lifestyle.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Unsalted butter
• 0.25 cups Erythritol sweetener
• 32 ounces Cream cheese
• 1 cups Erythritol sweetener
• 1 cup Sour cream
• 1.5 teaspoons Vanilla extract
• 4 Large eggs
• 2 tablespoons Lemon juice
• 1 teaspoon Fresh lemon zest

Directions

Step 1

Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2

In a medium bowl, mix the almond flour, 0.25 cups of erythritol sweetener, and melted butter until the mixture resembles damp sand.

Step 3

Press the crust mixture into the bottom of the prepared springform pan, using the bottom of a glass to evenly distribute and pack the crust tightly.

Step 4

Bake the crust in the preheated oven for 10 minutes, until lightly golden. Remove and let cool slightly.

Step 5

In a large bowl, beat the cream cheese and 1 cup of erythritol sweetener together with an electric mixer until smooth and creamy.

Step 6

Add in the sour cream, vanilla extract, lemon juice, and lemon zest, mixing until combined.

Step 7

Add the eggs, one at a time, beating on low speed after each addition just until combined. Do not overbeat.

Step 8

Pour the cream cheese mixture over the cooled crust, spreading evenly.

Step 9

Bake for 1 hour and 15 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 10

Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.

Step 11

Remove from the oven and allow the cheesecake to cool completely before covering and refrigerating for at least 4 hours, or overnight.

Step 12

Run a knife around the edge of the cheesecake before releasing from the springform pan. Slice and serve chilled.

Nutrition Facts

Serving size	(1843.3g)

Amount per serving	% Daily Value*
Calories	4986.0

Total Fat 474.2g	0%
Saturated Fat 239.0g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1837.3mg	0%
Sodium 3287.7mg	0%
Total Carbohydrate 399.5g	0%
Dietary Fiber 15.7g	0%
Total Sugars 56.3g
Protein 118.7g	0%

Vitamin D 160IU	0%
Calcium 1616.1mg	0%
Iron 10.2mg	0%
Potassium 1528.2mg	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: 67.3%

Protein: 7.5%

Carbs: 25.2%