My partner and I have been doing keto about four months now and I think I’ve gotten the hang of modifying our favorite carb loaded recipes with the best substitute ingredients. After several attempts to create a real New York style cheesecake that is keto friendly, I’ve hit on success. For you cheesecake lovers this recipe is worth the extra effort it takes to make it. So here it is!
NEW YORK STYLE CHEESECAKE (Keto version)
1/2 cup butter
1 1/2c. Almond flour
1/3 c. erythritol
2 egg yolks
1/2 of a fresh finely grated lemon peel
1 tsp vanilla
Note: I use a 9" spring form pan that is 3" deep.
5 (8 oz.) cream cheese, softened
1 3/4 c. erythritol or sweeten to taste
1/4 tsp. salt
2 tsp. xanthan gum
1 tsp. vanilla
2 egg yolks
lemon zest and juice from one lemon
1/4 c. whipping cream (heavy)
Stir crust ingredients together. Let chill in refrigerator for 1 hour. Spread 1/2 of crust mixture over bottom of 9 inch springform pan. Bake for 10 minutes at 350 degrees or until crust is golden brown. Keep an eye on it as the almond flour has a tendency to brown faster than wheat flour does.(Be sure to use a drip pan during baking.) Turn temperature down to 250 degrees.
Cream cheese until light and fluffy. Gradually add sweetener and salt. Then add vanilla, lemon zest, xanthan gum and juice. Add eggs one at a time. Beat well after each. Add whipping cream and blend well but do not over mix.
Put outside of pan on. Spread crust mixture around sides. This is the difficult part and I found that using waxed paper with the dough chilled makes it easier. Make sure that the pan is covered up to the rim and the bottom crust is sealed with dough.
Pour cheesecake batter into pan. Bake 10 minutes at 350 degrees. Reduce heat to 250 degrees and bake for an 90 minutes. Turn off oven, open door and leave cake in for 5 minutes. Cool 2-3 hours away from drafts. Remove sides of pan and refrigerate. Can be frozen.
Note: If you find that the top of your cheesecake is beginning to brown, cover it with aluminum foil.
The cheesecake will firm up as it cools and should be refrigerated over night before serving.