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Creamy Keto Cheesecake New York Style Easy Homemade Almond Crust Recipe

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A rich and creamy New York style keto cheesecake with a buttery almond crust, perfect for low-carb diets and homemade indulgence.

Ingredients

Scale
  • 1 ½ cups almond flour
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons erythritol or preferred keto sweetener
  • ½ teaspoon vanilla extract (optional)
  • Pinch of salt
  • 24 ounces (680 grams) cream cheese, softened (full fat)
  • ¾ cup sour cream
  • ¾ cup erythritol or keto-friendly sweetener (powdered erythritol preferred)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Crust (10 minutes): Preheat oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until mixture resembles wet sand and sticks together when pressed. Press evenly into bottom of 9-inch springform pan. Bake for 10-12 minutes until golden and fragrant. Remove and let cool.
  2. Make the Filling (15 minutes): Reduce oven temperature to 325°F (160°C). Beat softened cream cheese on medium speed until smooth (2-3 minutes). Gradually add erythritol, then mix in sour cream until combined. Beat in eggs one at a time, mixing just until incorporated. Stir in vanilla extract and lemon juice.
  3. Assemble and Bake (50-60 minutes): Pour filling over cooled almond crust, smooth top with spatula. Place springform pan on baking sheet. Bake at 325°F (160°C) for 50-60 minutes until center jiggles slightly but is not liquid. Tent with foil if edges brown too fast.
  4. Cool and Chill (4+ hours): Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gently. Remove and cool completely at room temperature. Cover and refrigerate at least 4 hours or overnight to set.
  5. Serve: Run knife around edges before unlocking springform pan. Slice with hot, dry knife. Enjoy as is or with keto-friendly toppings like sugar-free berry compote or whipped cream.

Notes

Use room temperature ingredients to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Gradual cooling with oven door ajar helps prevent cracks. Press crust firmly and evenly. If cracks occur, they do not affect taste. Can substitute erythritol with monk fruit sweetener or allulose. For dairy-free version, use coconut cream and vegan cream cheese.

Nutrition

Keywords: keto cheesecake, New York style cheesecake, almond crust, low carb dessert, keto dessert, sugar-free cheesecake, homemade cheesecake

Find it online: https://coracooks.com/creamy-keto-cheesecake-new-york-style-easy-homemade-almond-crust-recipe/