American 60 min

Keto New York Cheesecake

Name: Keto New York Cheesecake
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: For crust: 1.5 cups almond flour, 4 tablespoons melted butter, 2 tablespoons erythritol, pinch of salt; 16 oz cream cheese, room temperature; 1 cup sour cream; 3 large eggs, room temperature; ½ cup powdered erythritol; 1 tablespoon vanilla extract; 1 tablespoon lemon juice; 1 teaspoon lemon zest

ketolow-carbgluten-freebaking

Ingredientsfor 2

320

Cal

Protein

Carbs

30g

Fat

1For crust: 1.5 cups almond flour, 4 tablespoons melted butter, 2 tablespoons erythritol, pinch of salt
216 oz cream cheese, room temperature
31 cup sour cream
43 large eggs, room temperature
5½ cup powdered erythritol
61 tablespoon vanilla extract
71 tablespoon lemon juice
81 teaspoon lemon zest

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Instructions

1
Preheat oven to 325°F. Mix almond flour, melted butter, 2 tablespoons erythritol, and salt until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake 10 minutes until golden and set. Let cool completely.
2
Beat cream cheese with a stand mixer on medium speed until completely smooth and fluffy with no lumps — about 3 minutes. This step is crucial; cold or lumpy cream cheese will cause cracks. Add powdered erythritol and beat 2 more minutes.
3
Add eggs one at a time, mixing on LOW speed just until incorporated — overmixing after adding eggs incorporates air which causes cracks. Mix in sour cream, vanilla, lemon juice, and lemon zest until just combined. Pour over cooled crust.
4
Bake at 325°F for 50–60 minutes until the edges are set but the center 2 inches still wobbles like Jell-O when gently shaken — it will set fully as it cools. Turn off the oven and leave the door cracked for 1 hour. This gradual cooling prevents cracking. Refrigerate at least 4 hours or overnight before serving.