A rich and creamy dessert that won’t derail your dietary goals, this Keto New York Cheesecake perfectly balances sweetness and tanginess while keeping carb counts low.
Ingredients
Scale:
1 ½ cups almond flour
½ cup unsalted butter, melted
¾ cup granulated erythritol or your preferred keto sweetener
3 large eggs
1 teaspoon vanilla extract
24 ounces cream cheese, softened
¼ cup sour cream
2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). This ensures the cheesecake bakes evenly.
In a mixing bowl, combine the almond flour, melted butter, and ¼ cup of erythritol. Mix until crumbly and well combined.
Press the almond flour mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10-12 minutes, or until lightly golden.
While the crust is baking, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese until smooth and fluffy.
Add the remaining erythritol, vanilla extract, and sour cream. Mix until well combined.
Incorporate the eggs one at a time, mixing gently after each addition to avoid overmixing.
Finally, stir in the lemon juice. The acidity will balance the sweetness and enhance the flavor.
Pour the filling over the pre-baked crust and smooth the top. Bake for an additional 30-35 minutes, or until the center is set but slightly jiggles.
Allow the cheesecake to cool at room temperature for an hour before refrigerating for at least 4 hours, or overnight for best results.
Once chilled, carefully release the sides of the springform pan and slice. Enjoy your Keto New York Cheesecake!
