Keto Cheesecake – New York Baked Cheesecake

  • on May 11, 2020
  • 207 Views

Keto Cheesecake – New York Baked Cheesecake

 
Keto Cheesecake (New York Baked Cheesecake) is not a complicated recipe, but it just takes a little while, and it’s mostly waiting for the middle to cook, rise and deflate again without cracking!
 
 CourseDessert
 CuisineGluten Free, Low Carb / Keto, Vegetarian
 KeywordKeto cheesecake, new york baked cheesecake
 
 Prep Time20 minutes
 Cook Time50 minutes
 Total Time1 hour 10 minutes
 
 Servings 12 Slices
 Calories407kcal

Ingredients

Base

  • 2 Cups Almond Flour 200g / 7 oz
  • 1/2 Cup Coconut Flour 40g / 1.2 oz
  • 6 oz unsalted butter must be cold (180g)
  • 1 tsp baking powder
  • 1/2 tsp Salt
  • 1/2 tsp xanthan gum (optional)
  • 2 Tbsp Erythritol (SoNourished) granular

Filling

  • 2 Cups Cream Cheese full fat (500g / 1 lb)
  • 3/4 Cup Sour Cream full fat
  • 2/3 Cup Erythritol (SoNourished) granular
  • 3 large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest

Instructions

Base

  • In a large glass bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, erythritol and salt together until each of the ingredients are well combined.
  • This process has to be done quickly, otherwise, it will not work! – Cut the cold butter up into small chunks, and add it to the dry ingredients. Press the butter into the dry ingredients by using two forks. This can also be done in a food processor by pulsing the chunks of butter and dry ingredients for 20 – 30 seconds on high
  • In a 22cm (8.5″) springform cake tin, line the bottom insert with baking paper, grease the inside with butter and press the base mixture into the bottom of the tin. I usually press it halfway up the sides as well.
  • Place the tin in the fridge to allow the base to set. Preheat your oven to 140 degrees C (280 F) if fan forced, otherwise 160 degrees (320 F).

Filling

  • In a mixing bowl, add the cream cheese, sour cream, vanilla extract, lemon zest and erythritol. Mix until well combined.
  • As the mixture begins to thicken slightly, add the first egg and continue to mix. Add in the rest of the eggs one at a time, and continue to mix.
  • Take the base out of the fridge, poke holes in the bottom of the base with a fork, and bake in the oven for 15 minutes until slightly golden. Remove and let cool slightly. Wrap the bottom of the tin in aluminium foil.
  • Using a seive, pour the cream cheese filling through into the base (this helps remove any large clumps that might spoil the cheesecake). Put the cheesecake into the oven and bake in a large baking sheet filled with water (otherwise known as a water bath). Alternatively, you can place 2 ramekins filled with water right next to the cheesecake. Bake for 50 minutes.
  • Check the cheesecake by pushing a spike into the middle. If it comes out clean then the cake is ready.
  • Turn the oven off, and leave the oven slight open for another 30 mins to cool the cheesecake slowly. (this stops the top from cracking) Remove from the oven and let it come to room temperature before placing in the fridge for 4 hours to set. Keeps up to 5 days in and airtight container in the fridge.
 
Nutrition Facts
Keto Cheesecake – New York Baked Cheesecake
 
Amount Per Serving (120 g)
Calories 407Calories from Fat 351
 
% Daily Value*
Fat 39g60%
Saturated Fat 18g113%
Cholesterol 132mg44%
Sodium 266mg12%
Potassium 129mg4%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 3g3%
Protein 9g18%
 
Vitamin A 1028IU21%
Vitamin C 1mg1%
Calcium 118mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
Article Categories:
Desserts

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