Keto New York Cheesecake

Ingredients

• 900 g full-fat cream cheese, room temperature
• 4 large eggs
• 120 g full-fat sour cream
• 150 g almond flour (crust)
• 60 g melted butter (crust)
• juice of ¼ lemon
• 150 g erythritol or allulose (not counted — see our sweeteners guide)
• Vanilla extract

Method

1. Heat the oven to 170 °C. Mix the almond flour, melted butter and 2 tbsp sweetener; press into a 23 cm springform tin and bake 10 minutes.
2. Beat the cream cheese and sweetener until smooth, then the sour cream, lemon and vanilla.
3. Add the eggs one at a time on low speed — overbeating causes cracks.
4. Pour over the crust and bake 55–60 minutes, until the edges are set and the centre still wobbles.
5. Turn the oven off and leave the cake inside with the door ajar for 1 hour, then chill at least 6 hours.

Nutrition per serving

Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 25% of a 20 g net-carb day.

Fitting it to your macros

Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.