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–+ servings

New York-Style Keto Cheesecake

A dense, rich cheesecake with an almond flour crust, baked low and slow for the classic New York texture.
Print Recipe
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Jewish
Servings: 10 servings
Calories: 310kcal

Ingredients

  • 1 1/2 cups almond flour (for crust)
  • 3 tbsp butter melted (for crust)
  • 2 tbsp granulated sugar substitute (for crust)
  • 32 oz cream cheese room temperature
  • 3/4 cup granulated sugar substitute (for filling)
  • 4 large eggs room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice

Instructions

  • Preheat oven to 325°F (165°C). Mix almond flour, melted butter, and sugar substitute, and press into the bottom of a springform pan. Bake 10 minutes, then cool slightly.
  • Beat cream cheese and sugar substitute together until completely smooth.
  • Add eggs one at a time, beating gently after each addition, just until combined.
  • Mix in sour cream, vanilla, and lemon juice.
  • Pour the filling over the crust.
  • Bake 50–55 minutes, until the edges are set but the center still jiggles slightly.
  • Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour.
  • Chill at least 4 hours, ideally overnight, before slicing.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 8g | Fat: 28g | Fiber: 2g
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