Keto New York Cheesecake

Keto New York Cheesecake. The secret to this Keto New York Cheesecake is definitely the Crust-I mean seriously, how tough is it to make a good keto cheesecake for Pete’s sake?

April 7^th, 2011 I submitted a Cheesecake recipe using GG BranCrisps as the crust base.  It won some contest and I received a free case of the product.  I have to say I am a little embarrassed by it but hey, who isn’t embarrassed every once in a while but the one below is far, far better.  So I guess if Iamketoincanada thinks her cheesecake is the best low carb keto cheesecake ever, and it’s based on mine, what does that make my cheesecake?  Maybe the Best Ever, Ever?

You will not be able to tell the difference between this keto New York cheesecake and any dense, stick to the roof of your mouth, New York cheesecake.  It’s the crust and nothing but the crust and now that you have the crust recipe you can apply it to any recipe calling for a graham cracker crust and I would think any low carber would find this an invaluable recipe for any number of pies.

Not exactly a picture of cheesecake, I know, but the picture is a piece of must have equipment.  I use it to tamp down the crust in this recipe, crush juniper berries, meats and to pound all kinds of things.  It is very heavy and I have not found any other meat pounder that begins to compare.  Norpro Meat Pounder.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

New York Cheesecake

2013-08-13 03:03:18

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Crust

1. 2¼ C Almond Flour
2. ¾ C Ground Pecans
3. ½ C Allulose*** Paleo Or 12 drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
4. ¾ C Melted Butter

Filling

1. 24 Oz-3 Packages Original Philadelphia Cream Cheese
2. 1 T Vanilla Extract
3. ¾ C Allulose*** or 18 Drops EZ-Sweetz Liquid Sucralose***
4. ¼ C Heavy Cream
5. 3 Eggs

Topping

1. ½ C Sour Cream
2. ½ t Vanilla Extract
3. 1 Drop EZ-Sweetz Liquid Sucralose***

Crust

1. Preheat oven to 350°.
2. Put almond flour into a medium bowl.
3. In a small processor add pecans and Allulose and process until pecans are ground.
4. Add pecan mixture to almond flour and mix in melted butter.
5. Spread crust around bottom and up sides of 9" spring-form pan.
6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.

Filling

1. Beat cream cheese, vanilla, and sweetener until smooth.
2. Add eggs 1 at time and blend on low only until mixed.
3. Add heavy cream and just blend.
4. The idea is to have as few air bubbles as possible.
5. Fill baked crust. It will be full-but have no fear.
6. Bake 10 minutes at 325°, turn down heat to 300° and bake 30-35 minutes longer or until just barely set in center.
7. Remove from oven, cool completely, on counter top.

Topping

1. Mix well and cover top of cooled cheesecake being careful not to get on crust.
2. Return to preheated 400° oven for 8 minutes.
3. Cool again. Cover, and refrigerate for at least 4 hours. Overnight is better. The longer it is in the refrigerator the more dense it will become.
4. I add 6 medium mashed up strawberries, 2 T of water, and mix with 1 drop EZ-Sweetz Liquid to top my cheesecake. If any topping is added it will increase carbs just slightly.
5. 16 Servings
6. 323 Calories, 7.0g Protein, 31.9g Fat, 5.4g Carbs, 2.2g Fiber, 3.2g Net Carbs

Notes

1. Sour Cream topping is optional but traditional and included in nutritionals.
2. I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/