Keto New York cheesecake.

Name: Keto New York cheesecake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 1 cake, 12 slices (plus overnight chill)
Ingredients: Crust: 1 1/2 cups (150 g) almond flour, 1/4 cup melted butter, 2 tbsp monk fruit sweetener; 4 packs (900 g) full-fat cream cheese, room temperature; 1 cup monk fruit or erythritol sweetener; 1/2 cup sour cream; 4 eggs, room temperature; 1 tbsp lemon juice; 2 tsp vanilla extract; Fresh raspberries to serve

Tall, dense and creamy on a buttery almond crust. Low-carb.

Prep: 25 min
Bake: 70 min
Makes: 1 cake, 12 slices (plus overnight chill)

Classic New York cheesecake is almost keto already. Swap the crust for almond flour and the sugar for a monk fruit blend and you would never know.

Laura

Ingredients

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Crust: 1 1/2 cups (150 g) almond flour, 1/4 cup melted butter, 2 tbsp monk fruit sweetener
4 packs (900 g) full-fat cream cheese, room temperature
1 cup monk fruit or erythritol sweetener
1/2 cup sour cream
4 eggs, room temperature
1 tbsp lemon juice
2 tsp vanilla extract
Fresh raspberries to serve

Method

Heat the oven to 325°F (160°C). Mix the crust, press into a 9-inch springform pan and bake for 10 minutes.
Beat the cream cheese and sweetener on low until smooth. Low speed keeps air out and stops cracks.
Beat in the sour cream, lemon juice and vanilla, then the eggs one at a time.
Pour onto the crust. Set the pan in a larger tray and add hot water halfway up the sides.
Bake for 60 to 70 minutes, until the edges are set and the centre still wobbles.
Turn off the oven, crack the door and leave it for 1 hour. Chill overnight before slicing.

Keto New York cheesecake.

Ingredients

Method

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