Keto Cheesecake
Vladaar
Posts: 147 Member
I made this yesterday, tasted delicious licking a bit off spoon. Waiting till dinner for it to set in fridge now. I did not use the almond flour.
Low Carb New York Cheesecake
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 110 minutes
Passive Time 12 hours
Servings 10
US Imperial
INGREDIENTS
24 oz cream cheese
5 eggs medium size
16 oz sour cream
2 tsps vanilla extract pure
30-48 drops liquid stevia up to your taste
INSTRUCTIONS
11/3/2017 Low Carb New York Cheesecake Recipe | KetoVale
https://www.ketovale.com/recipe/low-carb-new-york-cheesecake/ 3/5
1. Grease a deep dish springform pan, or a deep dish pie pan and set aside.
2. Beat the cream cheese on lowest setting for 5 minutes. Add the Stevia and vanilla
avoring
and beat lightly. Add 1 egg at a time and beat lightly, repeat for all eggs one
at a time. Next, add the sour cream and beat well.
3. Pour mix into pan.
4. Bake at 325 °F (160 °C) for 55 minutes. Start checking at 45 minutes. If it's getting
brown, turn the oven o.
5. When the time is up, prop open the oven door, turn o
oven and leave the
cheesecake in the oven for another hour.
6. After 1 hour, remove from the oven and allow to cool completely. Chill 12-24 hours
before serving. The longer you can chill the rmer
it will set.
7. Enjoy!
RECIPE NOTES
Note: for a dark, glass or nonstick pan bake at 300 °F (150 °C). You can bake it til the bottom
is brown or you can make a crust out of almond our,
coconut our,
crushed pecans and
butter. This recipe makes 10 slices (or 10 servings).
Macros (per serving): Calories: 369 kcal – Fat: 33.29 g – Net carbs: 4.51 g – Protein: 9 g
Low Carb New York Cheesecake
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 110 minutes
Passive Time 12 hours
Servings 10
US Imperial
INGREDIENTS
24 oz cream cheese
5 eggs medium size
16 oz sour cream
2 tsps vanilla extract pure
30-48 drops liquid stevia up to your taste
INSTRUCTIONS
11/3/2017 Low Carb New York Cheesecake Recipe | KetoVale
https://www.ketovale.com/recipe/low-carb-new-york-cheesecake/ 3/5
1. Grease a deep dish springform pan, or a deep dish pie pan and set aside.
2. Beat the cream cheese on lowest setting for 5 minutes. Add the Stevia and vanilla
avoring
and beat lightly. Add 1 egg at a time and beat lightly, repeat for all eggs one
at a time. Next, add the sour cream and beat well.
3. Pour mix into pan.
4. Bake at 325 °F (160 °C) for 55 minutes. Start checking at 45 minutes. If it's getting
brown, turn the oven o.
5. When the time is up, prop open the oven door, turn o
oven and leave the
cheesecake in the oven for another hour.
6. After 1 hour, remove from the oven and allow to cool completely. Chill 12-24 hours
before serving. The longer you can chill the rmer
it will set.
7. Enjoy!
RECIPE NOTES
Note: for a dark, glass or nonstick pan bake at 300 °F (150 °C). You can bake it til the bottom
is brown or you can make a crust out of almond our,
coconut our,
crushed pecans and
butter. This recipe makes 10 slices (or 10 servings).
Macros (per serving): Calories: 369 kcal – Fat: 33.29 g – Net carbs: 4.51 g – Protein: 9 g
2
Replies
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Omgsh I been craving for cheesecake so bad! But I'm too lazy, that's too much work haha1
