Description
Indulge in a rich and velvety New York-style cheesecake featuring a buttery almond flour crust and a smooth, sugar-free filling. This keto-friendly dessert offers all the classic flavor and texture without the sugar crash, making it a perfect centerpiece for any celebration.
Ingredients
- 2 cups blanched almond flour
- 1/4 cup unsalted butter, melted
- 3 tbsp granular monk fruit allulose blend
- 1/2 tsp vanilla extract
- 24 oz full-fat cream cheese, softened
- 1 cup powdered monk fruit allulose blend
- 3 large eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (177°C) and line a 9-inch springform pan with parchment paper.
- In a medium bowl, stir together the almond flour, melted butter, granular sweetener, and vanilla extract until crumbly, then press firmly into the pan.
- Bake the crust for 10–12 minutes until barely golden and let it cool for at least 10 minutes.
- Beat the softened cream cheese and powdered sweetener at low to medium speed until fluffy and smooth.
- Add eggs one at a time, mixing gently after each addition, then stir in the lemon juice and vanilla extract on low speed.
- Pour the batter over the crust, tap the pan to release air bubbles, and bake for 40–55 minutes until the center has a slight jiggle.
- Loosen the edges with a knife and let the cheesecake cool completely on the counter before refrigerating for at least 4 hours or overnight.
Notes
To ensure the most velvety texture, avoid over-beating the batter once the eggs are added, as excess air can cause the cake to puff and then crack. If you prefer a more tart flavor, you can increase the lemon juice by an extra teaspoon or add a bit of citrus zest to the filling.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American