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New York Cheesecake
A classic keto-friendly cheesecake featuring a rich, velvety cream cheese filling on an almond crust. The ultimate low-carb dessert.
Ingredients
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COMPONENT to taste
- to taste
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Method
Preheat the oven to 170°C.
Make the crust: Combine the eggs, almond flour, sweetener, salt, softened butter, and baking powder. Mix by hand until smooth and uniform.
Line a baking sheet with parchment paper. Spread the dough onto the paper and bake for 15–20 minutes.
Crush the baked crust into fine crumbs. Transfer the crumbs to a baking pan, distributing them evenly and pressing them up the sides using a spoon (I use a 20 cm ring mold).
Prepare the cheese filling: Whisk together the cream cheese, heavy cream, and sweetener. Add the eggs, lemon juice, and vanilla. Beat everything with a mixer until smooth.
Pour the filling into the crust. Bake at 180°C for 30 minutes, then lower the temperature to 150°C and bake for another 30 minutes.
Take the cheesecake out of the oven and let it cool. Chill in the refrigerator overnight to set. Remove from the fridge and carefully release from the mold.
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