This keto New York cheesecake is an adaptation of a popular recipe that I revised for low-carb diets. The crust is a little off because there’s really no perfect substitute for graham cracker, but otherwise, it tastes just like my favorite NY cheesecake. Enjoy!
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 8 hrs 25 mins
Servings: 12
Ingredients
- ⅔ cup almond meal
- 5 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese
- ¾ cup low-calorie natural sweetener (such as Swerve)
- ¼ cup heavy whipping cream
- 2 tablespoons water
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons almond flour
- 1 ½ teaspoons vanilla extract
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.
- Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.
- Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.
