Keto Baked New York Cheesecake
This super simple New York Keto Cheesecake recipe is set to BLOW your mind! This guilt-free dessert is easy to make, low carb, sugar-free & absolutely delicious!
Servings: 16 serves
Calories: 303kcal
Equipment
Ingredients
- 100 g butter melted
- 200 g almond meal
- 1 tbsp sweetener
- 4 eggs
- 2 tbsp lemon juice
- 3 tsp finely grated lemon zest
- 300 g sour cream or thickened cream
- 750 g cream cheese
- 100 g powdered sweetener I use Sukrin Melis, See Note 1
- 2 tsp vanilla extract
OPTIONAL SOUR CREAM LAYER
- 120 g sour cream
- 100 g double cream extra thick dollop cream, See Note 2
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
CONVENTIONAL METHOD
- Preheat oven to 170℃ (350F). I use a fan forced oven. Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the spring form into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the spring form pan with oil.
- Combine melted butter, almond meal, sweetener and 1 tsp of lemon zest in a small bowl. Mix until combined and press into prepared springform pan. Bake 10 minutes or until lightly golden. Remove and reserve. Turn oven down to 160°C (325F).
- Place all cheesecake filling ingredients into a stand mixer bowl and mix until completely smooth and creamy (no lumps). Reserve. Boil a full kettle of water.
- Place spring form into a large baking dish and pour boiling water into the baking dish until about 2-3 cm up the sides of the spring form. Pour the reserved filling onto the base. Carefully transfer the baking dish to the oven. Bake 70 minutes. Cheesecake should still be slightly wobbly but firm. Yurn the oven off. Leave in the pan in the oven with the oven door ajar for 1 hour.
- Transfer the baking tray carefully to the kitchen bench. Remove the springform from the water bath. Run a knife around the edge of the cake to remove any chance of sticking to the sides during cooling. This can cause cracking if it is stuck. Cover the cheesecake in clingfilm and transfer to the fridge to set overnight.
- In a small bowl combine the topping ingredients (if using) and spread over the cheesecake. Refrigerate for 30 minutes before slicing. Serve with fresh berries.
THERMOMIX® METHOD
- Preheat oven to 170℃ (350F). I use a fan forced oven. Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the spring form into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the spring form pan with oil.
- Place butter into mixer and melt 3 min/90°C/speed 1.
- Add almond meal, sweetener and 1 tsp of lemon zest and mix 10 sec/speed 4. Press into prepared springform pan. Bake 10 minutes or until lightly golden. Remove and reserve. Turn oven down to 160°C (325F).
- Place all cheesecake filling ingredients into mixer. Mix 1 min/speed 4. Extend mixing time if the mixture is not smooth and lump free. Reserve. Boil a full kettle of water.
- Follow from Step 4 above.
Notes
- I use powdered erythritol.
- I use Meander Valley double thick cream in the topping. It is the thickest most delicious cream I have come across so far. Available in most supermarkets it is from the Meander Valley Dairy in Tasmania Australia.
- This cheesecake will keep in the fridge for up to 1 week.
- Freeze cheesecake in portions in an airtight bag or container.
- For a nut-free base simply substitute 100g sesame seeds/100g coconut and blend.
Nutrition
Serving: 1serve | Calories: 303kcal | Carbohydrates: 5g | Protein: 8g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 76mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg | Magnesium: 3mg | Net Carbs: 4g