recipe-  New York Cheesecake - Low Carb

recipe- New York Cheesecake - Low Carb

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New York Cheesecake - low carb

Cake Ingredients

  • 24 ounces cream cheese, at room temperature
  • 1 cup whole milk ricotta cheese
  • 1/2 cup sour cream
  • 1 cup sugar substitute - We use xylitol
  • 1/3 cup heavy cream
  • 1 tablespoon unsweetened vanilla extract
  • 2 to 4 tablespoons of fresh lemon juice
  • 5 eggs
  • 1/8 th teaspoon salt
Crust Ingredients
  • 1 cup roughly Chopped pecans
  • 1/2 cup roughly Chopped walnuts
  • 1 cup almond flour
  • 2 tablespoons unsalted butter, soft
Special Equipment
  • a 10.25 inch springform cake pan
  • a roasting pan large enough to hold the cake pan

  • Making the crust: Butter the inside of the springform pan to prevent sticking. Mix all nuts and almond meal with melted butter and press into the springform pan.
  • Pour about 1 inch of water into the roasting pan and place it on the center rack of the oven.  Turn the oven on to 205 degrees C to preheat.
  • Separate the egg yolks and egg whites of 3 eggs.
  • Beat the 3 egg whites until they are stiff and set it aside.
  • With an electric mixer, beat the cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended. Use a large mixing bowl as all the cake ingredients will end up in it.
  • In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, 2 whole eggs, 3 egg yolks, and salt until blended.
  • Using the electric mixer on low to mix it, slowly pour the egg mixture into the cream cheese mixture. Beat just until blended - do not to over-whip.
  • Fold the stiff egg whites into this mixture.
  • Pour the mix onto the crust base in the springform pan.
  • Cover the springform pan with foil, to prevent water leaking into it.
  • Place the pan into the heated water bath in the oven and bake for 15 minutes.
  • At the 15 minute mark, turn the over down to 275 degrees F and continue baking for 1 1/2 hours, or until the top is light golden brown and cake is pulling away from the sides of the pan.
  • Turn the oven off, don't open the oven door, and leave the cake in the oven to cool for 3 more hours. This will keep the cake nice and tall.
  • Remove cake and refrigerate before serving. Serve chilled. It tends to get better over time so don’t eat it too quickly.