Keto New York Cheesecake – Page 2

1.Prepare and Blind-Bake Almond Crust:12 min.

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix 1½ cups almond flour, ¼ cup keto sweetener, ¼ cup melted butter, and ½ tsp vanilla in a bowl. Press firmly into the pan bottom. Bake for 10 to 12 minutes until lightly golden; let cool completely.

2.Cream Cheese Base and Sweetener:5 min.

Wrap the outside bottom and sides of the springform pan with heavy-duty foil to prevent water leaks. In a large bowl, beat 32 oz softened cream cheese and 1 cup sweetener on medium-low speed for 3 to 4 minutes until completely smooth and lump-free.

3.Incorporate Sour Cream, Citrus, and Eggs:3 min.

Beat in 1 cup room-temperature sour cream, 2 tsp vanilla, 1 tsp lemon juice, and ¼ tsp salt. Reduce mixer speed to LOW and add 4 eggs one at a time, mixing just until each yolk disappears into the batter (do not overbeat).

4.Water Bath Assembly and Bake:60-70 min.

Pour filling over the cooled crust and smooth the top. Place the pan inside a larger roasting dish and pour hot water into the outer dish until it reaches halfway up the springform pan sides. Bake at 325°F (160°C) for 60 to 70 minutes until the edges are set and firm, but the center 2 inches still gently jiggle.

5.Gradual In-Oven Cool Down:60 min.

Turn off the oven, crack the oven door open 1 to 2 inches, and leave the cheesecake inside undisturbed for 1 hour to slowly stabilize the protein matrix.

6.Room Temp Rest and Overnight Chill:4+ hr.

Transfer the pan to a wire rack and cool completely to room temperature. Cover loosely and refrigerate for at least 4 hours (preferably overnight) to allow the fats to solidify into clean, sliceable wedges.

📊 Nutritional Profile (Approximate Per Serving)

Metric	Amount Per Serving (1 Slice / 1/12th of cake)
Calories	~380 kcal
Net Carbohydrates	5g (7g Total Carbs – 2g Fiber)
Protein	8.5g
Total Fat	36g
Sodium	310mg

🔒 Storage & Freezing Guidelines

Refrigeration: Keep covered in an airtight container or under a cake dome in the refrigerator for up to 7 days.
Freezing Protocol: Slice the chilled cheesecake into individual portions. Wrap each slice tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months; thaw overnight in the refrigerator before serving.
Serving Presentation: Run a thin chef’s knife under hot tap water and wipe dry between every cut to produce razor-sharp, restaurant-quality bakery slices.

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📊 Nutritional Profile (Approximate Per Serving)

🔒 Storage & Freezing Guidelines

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