📝 About This Recipe
Indulge in a dessert that defies the 'diet' label with this ultra-creamy, decadent New York-style cheesecake. Featuring a buttery, golden-brown almond flour crust and a silky filling sweetened with erythritol, this masterpiece delivers all the richness of a traditional bakery favorite without the sugar crash. It is the ultimate low-carb centerpiece for any celebration, offering a perfect balance of tangy cream cheese and aromatic vanilla.
🥗 Ingredients
For the Almond Crust
- 2 cups Super-fine Almond Flour (blanched)
- 1/4 cup Unsalted Butter (melted)
- 2 tablespoons Granulated Erythritol (or monk fruit blend)
- 1/2 teaspoon Cinnamon (ground)
- 1/8 teaspoon Salt
For the Cheesecake Filling
- 32 ounces Full-Fat Cream Cheese (4 blocks, softened to room temperature)
- 1 1/4 cups Powdered Erythritol (sifted to remove lumps)
- 1/2 cup Sour Cream (at room temperature)
- 3 pieces Large Eggs (at room temperature)
- 1 tablespoon Pure Vanilla Extract
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
Optional Garnish
- 1/2 cup Fresh Raspberries
- 4-5 pieces Fresh Mint Leaves (for color)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan generously with butter and line the bottom with a circle of parchment paper.
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2
In a medium mixing bowl, combine the almond flour, melted butter, granulated sweetener, cinnamon, and salt. Stir until the mixture resembles wet sand.
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3
Press the almond mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to ensure an even, flat layer. Bake for 10-12 minutes until lightly golden, then remove and let cool completely.
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4
In a large stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed for 3-4 minutes until completely smooth and aerated. Scrape down the sides frequently.
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5
Add the powdered erythritol to the cream cheese and beat again until well combined and fluffy.
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6
Mix in the sour cream, vanilla extract, lemon juice, and lemon zest. Beat on low speed until just incorporated, ensuring no lumps remain.
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7
Add the eggs one at a time, mixing on the lowest speed just until the yellow disappears. Do not overmix at this stage, as air bubbles will cause the cake to crack.
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8
Double-wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
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9
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Tap the pan firmly on the counter a few times to release trapped air bubbles.
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10
Place the springform pan inside a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.
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11
Bake for 55-65 minutes. The edges should be set and slightly puffed, but the center should still have a slight 'jiggle' when shaken gently.
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12
Turn off the oven and crack the door open about an inch. Let the cheesecake cool inside the oven for 1 hour; this gradual cooling prevents cracking.
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13
Remove from the water bath, take off the foil, and refrigerate for at least 8 hours, or preferably overnight, to allow the texture to fully set.
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14
Before serving, run a thin knife around the edge of the pan before releasing the springform sides. Garnish with fresh berries if desired.
💡 Chef's Tips
Always use room temperature ingredients (eggs, cream cheese, sour cream) to ensure a perfectly smooth, lump-free batter. Use powdered sweetener rather than granulated in the filling to avoid a gritty texture in the final result. Do not skip the water bath; the steam creates a gentle, humid environment that prevents the surface from drying and cracking. If the top begins to brown too quickly, loosely tent the pan with a piece of foil halfway through baking. For clean slices, dip a sharp knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a dollop of homemade sugar-free whipped cream and a sprinkle of lemon zest. Pair with a hot cup of dark roast coffee or a sugar-free Earl Grey tea. Drizzle with a quick keto-friendly raspberry coulis made from simmered berries and a touch of sweetener. Serve alongside a handful of toasted sliced almonds for extra crunch. Enjoy a slice with a glass of dry sparkling wine or Brut Champagne for a sophisticated keto-friendly celebration.