Basic New York Cheesecake

A slice of New York cheesecake is served alongside a star-shaped fork.

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Basic New York Cheesecake is rich, creamy, and perfectly smooth with a buttery almond flour crust and classic tangy cheesecake filling. This low-carb version delivers all the flavor and texture you want in a baked cheesecake, making it a great dessert for holidays, special occasions, or anytime you want an elegant make-ahead treat.

Prep Time20

Cook Time1 10

Chilling Time8

Total Time9 30

Course: Dessert

Cuisine: American

Keyword: classic dessert, creamy cheesecake, keto cheesecake, low-carb cheesecake, New York cheesecake

Servings: servings

Calories: 316kcal

Author: Chef Jenn

Ingredients

For the crust

1 cup almond flour
6 tablespoons butter melted
1 teaspoon cinnamon
¼ teaspoon stevia powder

For the cheesecake filling

16 ounces cream cheese softened
¼ cup powdered erythritol
½ teaspoon stevia powder
1 teaspoon vanilla essence
2 large eggs
90 milliliter sour cream

Instructions

Preheat oven to 180°C (350°F). Place a shallow pan with 1 inch of water on the bottom rack. Line a 7-inch springform pan with parchment.
In a bowl, whisk almond flour, cinnamon, and stevia. Stir in melted butter until crumbly.
Press mixture firmly into the bottom of the pan. Bake for 10 minutes. Remove and reduce oven temperature to 150°C (300°F).
Beat cream cheese until smooth. Add erythritol and stevia and mix well. Add vanilla and blend.
Add eggs one at a time, mixing on low speed until combined. Add sour cream and mix briefly until smooth.
Pour batter over the crust and smooth the top. Bake for 60 minutes until edges are set and center jiggles slightly.
Turn off the oven, crack the door, and cool the cheesecake inside for 30 minutes.
Cool at room temperature for 1 to 2 hours, then refrigerate overnight before slicing.
Serve chilled, optionally topped with low-carb jam.

Notes

Recipe Card Tips

Don't skip the slow cooldown. Pulling the cheesecake out of a hot oven too fast is the main reason the top cracks, not anything wrong with the batter itself.
Fully soften the cream cheese before mixing. Cold lumps don't smooth out once they're baked into the filling, and they show up as visible streaks in the finished slice.

Nutrition