“Made from a base of almonds and grass-fed butter and filled with cream cheese, cream, lemon and a little Keto friendly sweetener.” Keto New York Cheesecake – You must try this recipe.
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1 h 10 m
12 Servings
483 cals
Ingredients
Base:
- 2 cups almond flour (200 g/ 7.1 oz)
- 6 tbsp melted butter (90 ml/ 3 fl oz)
- Optional: 3–5 drops stevia
Filling:
- 900 g full-fat cream cheese (2 lb)
- 1/4 cup powdered Erythritol (40 g/ 1.4 oz)
- 10 – 20 drops liquid stevia (or to taste)
- 2 tbsp arrowroot powder (18 g/ 0.6 oz)
- 2 large eggs
- 1/2 tsp vanilla powder or 1-2 tsp sugar-free vanilla extract
- zest of 1 unwaxed lemon
- 100 ml double cream (45-55% fat) or heavy whipping cream (3.4 fl oz)
Topping:
- 1 1/4 cup whipping cream (300 ml/ 10.1 fl oz)
- Optional: 1 1/4 cups fresh raspberries (180 g/ 6.3 oz) or any low-carb berry jam
Directions
- Preheat the oven to 160 °C/ 320 °F (fan assisted). Mix the ground almonds and butter in a bowl to form a dough.
- Lightly grease a non-stick 9 inch/ 23 cm loose bottom cake tin to prevent sticking. (Line the base with greaseproof liner if required.)
- Press the almond mix into the base of the tin and cook for 10 – 15 minutes until golden. Remove from the oven and allow to cool.
- Turn up the oven to 180 °C/ 355 °F (fan assisted). Add the erythritol, arrowroot and cream cheese to a mixing bowl. Whisk using an electric whisk until combined. Add the eggs and beat well. Slowly add the cream and whisk till smooth. Stir through the lemon zest and vanilla.
- Spoon the mix onto the base and level with a spatula.
- Loosely cover with tin foil and bake in the oven for 30 minutes. (This prevents the cheesecake going too brown on top). Remove the tin foil and cook for a further 10 minutes.
- Remove from the oven. Loosen around the cake sides with a palate knife. This prevents the cheesecake cracking as it cools.
- Allow to fully cool and then place in the fridge to set (4 hours to overnight).
- Whip the cream until thick. Spread evenly on top of the Keto cheesecake using a palate knife.
- Slice and serve! Store in fridge for up to 3 days or freeze for up to 1 month.
- Option to blitz the fresh raspberries and serve on top.
- Enjoy! 🙂
Nutrition Facts
Per Serving: 483 calories; 50.1 g fat; 6.2 g carbohydrates; 10.5 g protein.
Recipe by: Kiro, Photo Credit: Natallia Harahliad
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