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My review
Keto NY Cheesecake
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Theresa
"This is an adaptation of a popular New York cheesecake recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise it tastes just like my favorite NY cheesecake. Enjoy!"
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Ingredients
8 h 25 m servings 273Original recipe yields 12 servings (12 small cheesecakes)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
- Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
- Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
- Let cool at room temperature; refrigerate 8 hours to overnight.
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Reviews
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7/5/2018
These are amazing! I followed JOEYGIRL’s suggestion and added 2 tablespoons xylitol and 1/2 tsp vanilla extract to the crust. Truly unbelievable! Will be keeping these in stock at home. My h...
9/9/2018
Love this recipe!!!! Took it to work and my co workers were fighting over who got to take the rest home. They loved it also.
5/9/2018
Thank you for this recipe. The filling or the cheesecake is really good. The changes i made was to add some coconut flour, vanilla essence and sweetener to the crust.