Keto New York Cheesecake

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5 from 4 votes

Keto New York Cheesecake

The creamiest and the most dense cheesecake you'll ever make!

Course Dessert

Cuisine American, Canadian

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings servings

Calories 313kcal

Author Mira

Ingredients

Crust

2 tbsp coconut flour
1/4 (40g) cup blanched almond flour
1 tsp cinnamon
1 tbsp erythritol
1/8 tsp stevia powder
2 tbsp unsalted butter melted

Cheesecake

300 g cream cheese room temperature
90 g sour cream
3 tbsp erythritol
1/2 tsp stevia powder
1/2 tsp vanilla
1/2 tsp baking powder
2 eggs room temperature

Optional Decorating ingredients

lily's dark chocolate chips melted
almonds chopped
cashew nuts chopped

Instructions

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.

Notes

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:

Wilton 6" Springform Pan

Nutrition