SUGAR FREE KETO NEW YORK BAKED CHEESECAKE

Sugar Free Keto New York Baked Cheesecake:  KETO, Sugar Free, Low Carb, LCHF, Grain Free and Gluten Free. Finally! A baked cheesecake that’s both yummy and good for you! 4.5g carbs per slice.

Have you ever been to the Jewish Beigel Bakery in Brick Lane in the middle of the night? It’s the best time to visit for freshly baked bagels, croissants, baked cheesecake, doughnuts and all sorts of other drool-licious treats.

I used to live 10 minutes away from Brick Lane and let me tell you, these guys know how to bake!!! Testament to that are the omnipresent long queues of people lining up to savour their delights. Day or night.

If you’ve landed on my website by fluke, and you’re a carb-addict, living in or visiting London: you must go there and buy one of EVERYTHING :). If you’re a ketoer or low carber: keep away! As much as everything is delicious, it is a carb-sugar-gluten fest. Unless you like torture, that is….

Of course, I stopped going there many moons ago. But lately I have been reminiscing  about my favourite treat, their New York Baked Cheesecake. The best baked cheesecake I’d ever tasted. 

So I decided I should try and nail it, this time. I say ‘this time’ because I had untold fails in the past. You see, I had no base recipe to follow. I once made an amazing baked cheesecake, but I stupidly lost the recipe. And guessing ingredients, and quantities, and baking times resulted in hundreds of failures.

Ok maybe not hundreds, but certainly a dozen or so.

Words cannot describe how euphoric I was to finally get the look, flavour and consistency of my favourite Beigel Bakery treat. And now that I’ve perfected the recipe, I can share it with you!

Sugar Free Keto New York Baked Cheesecake: the EASIEST and BEST.

I assure you that I don’t make such claims lightly. However, my Sugar Free Keto New York Baked Cheesecake is so good and is such a piece of cake (hehe) to make, that I can be haughty on this occasion.

I bake mine in a heart-shaped, loose-leaf cake tin that’s 23cm at its widest point. If you’d rather use standard-shape bakeware, I reckon this is the equivalent (approximately) of a 20cm diameter round tin.

As for ingredients, you will note that I’ve used my beloved lupin flour. It helps keep the carbs low and is way cheaper that almond or coconut flour.

However, if you’re allergic to peanuts, you should err on the side of caution and avoid lupin. You can still follow the recipe – all you have to do is replace the lupin flour with almond or coconut flour and you should still get a cracking result.

Enjoy!

SUGAR FREE KETO NEW YORK BAKED CHEESECAKE

 

Author: Antya

Nutrition

• Yield: 10

• Serving: 1
• Calories: 383

• Fat: 34.5g
• Net Carbs: 4.5g
• Protein: 11.4g

Recipe type: Desserts

Cuisine: Ketogenic. LCHF. Sugar Free. Low Carb. Grain Free. Gluten Free.

Prep time:  30 mins

Cook time:  1 hour 15 mins

Total time:  1 hour 45 mins

Print

The BEST and EASIEST New York Baked Cheesecake, minus the sugar, grains and gluten. A-ma-zing.

Ingredients

For the crust:

• 150g ground almonds
• 50g coconut flour
• 40g lupin flour
• 100g unsalted butter
• ¼ tsp pure stevia powder
• 20g erythritol

For the filling:

• 400g cream cheese
• 250g sour cream
• 60g erythritol
• 1 TBSP vanilla extract or make your own
• 1 unwaxed lemon (zest only)
• 3 large eggs

For the frosting:

• 40g cream cheese
• 20g double cream
• 1 tbsp Sukrin icing 'sugar' (or make your own)

Instructions

Make the crust:

1. lightly grease a loose-leaf cake tin (20cm diameter) and line it with parchment paper (bottom and sides).
2. mix crust ingredients, add melted butter and combine.
3. pour the mix into the cake tin and press it to the bottom evenly, then put it in the fridge while you prepare the filling

pre-heat oven to 160°C static.

Prepare the filling:

1. in a large mixing bowl, combine cream cheese and sour cream, add grated lemon zest, stevia, erythritol and vanilla extract, then use an electric whisk to amalgamate well.
2. add whole eggs and continue to whisk for a couple of minutes until light and frothy.
3. pour filling over the crust and bake for 1 hour and 15 minutes, then raise the temperature to 220°C and continue to bake for another 15 minutes or until golden brown.
4. let the cheesecake cool, then refrigerate it for at least a few hours until set (overnight is best).

Make the frosting:

1. stir all ingredients and place in a piping bag.

Finish:

1. remove cheesecake from the tin and peel off parchment paper.
2. pipe frosting all over and serve.

Notes

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales.

3.5.3251

E

You might also like:

KETO TORTA DE QUESO (BASQUE CHEESECAKE) SUGAR-FREE KETO LEMON YOGHURT MOUSSE THE BEST SUGAR FREE COCONUT ICE CREAM SUGAR-FREE BAILEY’S IRISH CREAM LIQUEUR KETO SUGAR-FREE LEMON MUFFINS