New York Style Cheesecake Low Carb
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 554.7
- Total Fat: 53.8 g
- Cholesterol: 240.3 mg
- Sodium: 354.9 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 2.1 g
- Protein: 14.1 g
View full nutritional breakdown of New York Style Cheesecake Low Carb calories by ingredient
Introduction
I have adapted the NY Style Cheesecake from the Joy of Cooking book to a low carb version by omitting the flour and using sugar substitute. The crust recipe is from IBIH website (Lemon Almond Shortbread cookies). I have adapted the NY Style Cheesecake from the Joy of Cooking book to a low carb version by omitting the flour and using sugar substitute. The crust recipe is from IBIH website (Lemon Almond Shortbread cookies).Number of Servings: 12
Ingredients
-
Cream Cheese Filling
40 oz Cream Cheese (full fat)
72 tsp Swerve granular natural sweetener (by HAPPYPHANTOM66)
1 tsp Vanilla Extract
5 large Egg, fresh, whole, raw
2 large Egg Yolk
8 tbsp Cream, Land O Lakes Heavy Whipping Cream
Almond Shortbread Crust
6 tbsp Butter, salted
8 serving Bob's Red Mill Almond Flour - per 1/4 Cup
16 tsp Swerve granular natural sweetener (by HAPPYPHANTOM66)
1 tbsp Lemon zest, grated (by SEPHONEE) (1/2 is for filling and 1/2 is for crust)
Directions
CRUST INSTRUCTIONS
1. Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
2. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
FILLING DIRECTIONS:
1. Bring cream cheese and eggs to room temperature.
2. Preheat oven to 500 degrees.
3. Bring heavy cream to room temperature. (Measure out the amount first and set it on the counter just as you begin making the batter; it should be room temperature by the time you need it.)
4. In large mixing bowl, beat cream cheese until creamy, 30-60 seconds.
5. Scrape bowl and begin to gradually add in sugar, scraping sides of bowl and beating until smooth and fluffy.
6. beat in flour and, if using, citrus zest.
7. One by one, add in eggs and egg yolks, beating just until blended after each addition.
8. Mix in vanilla and cream.
9. Pour batter into baked and cooled crust, running batter over back of spatula so that the mixture spreads evenly in the pan.
10. Tap pan against countertop a few times to settle air bubbles in the batter.
11. Place in pre-heated oven; make sure temperature really is 500 on the oven thermometer.
12. Bake for 10-15 minutes.
13. Turn oven down to 200 degrees. Bake for 60 minutes longer.
14. Bake until edges are dry and center looks damp and slightly more jiggly than Jell-o.
15. Turn oven off, leave door ajar 1-4”, and let the cake cool in the oven for at least one hour.
16. Remove to a rack and let cake cool completely to room temperature
17. Remove springform sides of pan.
18. Cover and refrigerate for up to two days.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user CYNNI112.
1. Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
2. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
FILLING DIRECTIONS:
1. Bring cream cheese and eggs to room temperature.
2. Preheat oven to 500 degrees.
3. Bring heavy cream to room temperature. (Measure out the amount first and set it on the counter just as you begin making the batter; it should be room temperature by the time you need it.)
4. In large mixing bowl, beat cream cheese until creamy, 30-60 seconds.
5. Scrape bowl and begin to gradually add in sugar, scraping sides of bowl and beating until smooth and fluffy.
6. beat in flour and, if using, citrus zest.
7. One by one, add in eggs and egg yolks, beating just until blended after each addition.
8. Mix in vanilla and cream.
9. Pour batter into baked and cooled crust, running batter over back of spatula so that the mixture spreads evenly in the pan.
10. Tap pan against countertop a few times to settle air bubbles in the batter.
11. Place in pre-heated oven; make sure temperature really is 500 on the oven thermometer.
12. Bake for 10-15 minutes.
13. Turn oven down to 200 degrees. Bake for 60 minutes longer.
14. Bake until edges are dry and center looks damp and slightly more jiggly than Jell-o.
15. Turn oven off, leave door ajar 1-4”, and let the cake cool in the oven for at least one hour.
16. Remove to a rack and let cake cool completely to room temperature
17. Remove springform sides of pan.
18. Cover and refrigerate for up to two days.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user CYNNI112.