Right beside my house, there’s this wholesale grocery store that sells huge packs of any type of food you can imagine. They were selling a 2kg pack of cream cheese so I decided to get it so that I could test out some recipes! The first recipe that I tested out was a New York style cheesecake and oh my goodness, it was sooo wonderful that I had to make it a recipe for the blog!!
The cheesecake itself is really rich and dense and is perfectly fine on its own! For photography purposes, I decided it to cover it with melted Chocolate chips from Lily’s and some chopped nuts.
This is a small size cheesecake and so I used a 6″ springform pan to make it. Honestly, since I live alone, it was the perfect size for me. I cut it into six portions and they were pretty huge chunks so you can be sure that you’ll get a good-sized treat!
Since it’s Mother’s Day this weekend, I suggest you make this and impress the whole family!! Decorate it the way you want, or with some melted chocolate like I did! If you feel like making a cheesecake, but feel like making something other than plain, I have a Kabocha Cheesecake and a No-Bake Raspberry Cheesecake on my blog!
Keto New York Cheesecake
Preheat the oven to 150C/300F. Wrap the bottom of a 6” springform pan with aluminum foil.
In a small bowl, mix the ingredients for the crust together until it resembles a buttery crumble. Place in your springform pan and press unto the bottom with a spoon. Even it out with the back of the spoon.
In a large bowl, place the cream cheese, sour cream, erythritol, stevia powder and vanilla, and beat with a hand mixer until the mixture is completely smooth and creamy. Add the eggs one at a time and mix until incorporated. Do not overmix!! Add the baking powder, and mix for a few seconds.
Pour the cheesecake batter into the springform pan over the crust. Tap a couple of times on the counter to get rid of any air bubbles (if there were any).
Prepare a tall oven-proof tray and add 2-3 (1") of water. Carefully place your aluminum-wrapped cheesecake into the water and place into the oven. Bake for 60 minutes.
Open the oven door and let the cheesecake cool completely inside the oven for 1-2 hours until completely cooled (Your cheesecake should still be giggly in the middle). Cover with plastic wrap, and place into the fridge overnight.
You can decorate it as you wish or eat it plain once it's completely cooled and set the next day 🙂
These steps should ensure that your cheesecake does not crack when baking or cooling down.
I have tested baking this cheesecake at a higher temperature (170C/340F) for 45 minutes, but it had cracked. However, it was really dense and rich. This time, baking it at 150C/300F, the cheesecake did not crack and it was really rich and fluffy at the same time.
*300g of cream cheese isn't an 8oz pack. In Japan, the sizes of cream cheese are different so I measured how much I used. Same thing for sour cream. Sour cream packs here come in 90g/ml packs so I just used one of them for this recipe.
Get the equipment used here: