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A slice of this low carb New York Cheesecake will have your fork going back for another piece. It is the creamiest cheesecake I have made and utterly delicious.
Once you try a water bath cheesecake you will find it hard to make a cheesecake any other way. No bake and baked are both delicious but do not compare to this creamy cheesecake goodness. My coconut blueberry cheesecake comes close, but if I had to choose a slice between the two (the Sophie’s choice of cheesecake) I would pick this one. Until I bake another and proclaim that one the best so far. Currently, I will happily proclaim that this is the best low carb New York Cheesecake I have made.
BEST LOW CARB CHEESECAKE
This low carb New York Cheesecake is very simple but that’s the beauty of it. There are no strong flavours to distract you from the creamy cheesecake. Sometimes keeping a recipe simple is a good option. Although it is so creamy, it is light. I think that it’s the sour cream that helps with the creaminess and keeps it from being too heavy.
You could make this cheesecake a crustless one to reduce the carbs. With the crust it is 4.6g net carbs a slice but if you are not too bothered about the crust, bake it just pure cheesecake. I’d add another layer of parchment paper on the bottom of the cake tin though.
We both loved this cheesecake and enjoyed our first piece for breakfast with no guilt. As I wanted this cheesecake to set over night in the fridge, it meant that it was ready to be photographed in the morning. As the natural light is lovely and soft here at breakfast it meant a few snaps, then slices were cut and the furious sound of forks on plate echoed through the neighbourhood. A great way to start the day!
You can serve this low carb New York Cheesecake as it is or with a drizzle of a berry coulis. Perhaps a low carb chocolate sauce would be good but keep it small. Don’t distract from the flavour of this delicious cheesecake too much. Any side dressing should enhance rather than smother it.
ENJOY MORE CHEESECAKE RECIPES:
Peanut Butter Brownie Cheesecake
Coconut & Raspberry Cheesecake Bites
Keto New York Cheesecake
Ingredients
BASE
- 2 cups almond flour
- 5 tablespoons butter, unsalted melted
- 3 tablespoons erythtirol ground
CHEESECAKE FILLING
- 24 oz cream cheese softened
- 1/2 cup sour cream
- 3 eggs medium
- 3/4 cup erythritol
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 180C/350F degrees.
MAKE THE BASE
- Grease an 8-inch spring form cake tin and line the bottom with parchment paper.
- Cover the bottom of the cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it!
- In a bowl, mix the almond flour, melted butter and erythritol until blended and looks like breadcrumbs
- Press the mix down into the cake tin and place in the fridge to firm.
MAKE THE FILLING
- Beat the cream cheese and sour cream in a bowl using an electric mixer or whisk until smooth and fluffy.
- Add the erythritol and beat until smooth.
- Add the eggs, one at a time, making sure the mixture is smooth.
- Add the vanilla extract, lemon peel and juice and blend well.
- Pour the filling into the cake tin on top of the chilled base.
- Place the cake tin into a large baking pan and fill with water so it comes up to about 2/3rds of the side of the cake tin.
- Bake for an hour and 15 minutes until the cheesecake is firm to the touch.
- Cool and chill overnight Or a minimum of 4 hours (will power IS required here!)
- Remove from the tin, serve with a berry coulis (optional) and enjoy!
Notes
Nutrition
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Stacey
This was excellent!! I ground toasted macadamia nuts and subbed that for a part of the almond meal. Unfortunately, my water bath leaked so dampened the crust but it was still fine. It easily lasts three days in the fridge and sets up more firm.
Angela Coleby
Love the use of macadamia nuts!
Jenna
This is so good but I feel like mine did not come out soft enough/moist enough. Could be because I didn’t have a deep enough pan for the water bath.
Michelle
What is the difference between erythritol and ground erythritol? I’d like to try this but not sure what to purchase for that, I’m new to all of this.
Angela Coleby
Ground erythritol is the powdered version of the granular. It's a low carb version of confectioner's sugar. You can either purchase this or do it yourself by processing granular erythritol in a coffee grinder.
Tammy
Not sweet enough and has not sure I like it with the sour cream as I can distinguish between sour cream and cream cheese.
Marti
This was delicious! Came out perfect.
Angela Coleby
Glad to hear it! Thanks for popping by!
Gina
Can you make it without the water bath?
Angela Coleby
It is the water bath that makes is so light and moist. You could try baking it without but it might be a bit denser. Let me know how it works out!
Jenna
What kind of pan do you use for the water bath? None of my deeper pans were wide enough, so I had to use a cookie sheet that has higher lips (only about 1/4-1/2 inch high)