New York Style Cheesecake – Low-Carb & Gluten-Free
Think you can't have New York Style Cheesecake on a low-carb diet? Think again. With a delicious nut-based crust, you'll never know this cheesecake is actually good for you!
Servings: 16
Calories: 389kcal
Equipment
- Mixer (stand or handheld)
- Springform pan
Ingredients
Crust
- 1 cup almond flour
- 4 tablespoons coconut flour
- 3 tablespoons flaxseed meal
- 1/4 cup xylitol
- 1/2 cup butter
Cheesecake
- 2 1/2 pounds cream cheese
- 1/8 teaspoon salt
- 1 1/4 cups xylitol
- 1/2 teaspoon pure stevia powder
- 1/3 cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
- 2 large egg yolks
- 6 large whole eggs
Instructions
- Cut cream cheese into 1 inch chunks and let stand at room temp for 45 minutes.
- Mix together all ingredients for the crust and press into the bottom of a 10 inch springform pan.
- Preheat oven to 500 degrees.
For each of the steps below (4-11) beat the ingredients in a large bowl on medium speed for 1 minute then scrape the sides of the bowl with a rubber spatula.
- Start with cream cheese
- Add salt and half of xylitol
- Add remainder of xylitol and stevia
- Add sour cream, lemon juice, and vanilla
- Add egg yolks
- Add 2 eggs
- Add 2 more eggs
- Add last 2 eggs
- Pour into springform pan and bake for 10 minutes
- Reduce oven temperature to 200 degrees and bake for 1 1/2 hours.
- Do not open the oven door to check on cheesecake!
- After you remove the cheesecake from the oven, run a knife between the cake and pan.
- Cool on the countertop for 3 hours.
- Wrap tightly with Saran wrap and refrigerate overnight.
Notes
Nutrition Info does not reflect net carbs. Most people can deduct the fiber and sugar-alcohol carbs from the total carbs to determine the net carbs that will impact their blood sugar.
Nutrition
Calories: 389kcal | Carbohydrates: 7g | Protein: 9g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 181mg | Sodium: 329mg | Potassium: 140mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg