Low Carb New York Cheesecake – Kim’s Club

Here it is – the CLASSIC New York Style cheesecake I have known and loved all my life!  But now it is sugar-free and grain-free.  I even use lactose free dairy products for this, but that’s just a personal thing, it will work with the full monty stuff! Enjoy!

(P.S. If you would like some additional help with your weight-loss journey, check my weight-loss plans with shopping lists and stall breakers – x)

Low Carb New York Cheesecake - Kim's Club
A classic New York style vanilla cheesecake - need I say more?
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the crust:
  • 145g/1¼ cups Ground almonds
  • 50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
  • 25g/1/4 cup *Sukrin Icing (or sweetener of choice, similar to powdered sugar)
  • 25g/1/4 cup *Sukrin Gold (or sweetener of choice, this is similar to brown sugar but not essential)
  • For the filling:
  • 100ml/31/2oz Whipping cream, whipped
  • 400g/2pkgs Cream cheese
  • 4 Eggs
  • 1 tsp Vanilla
  • 155g/1 cup *Sukrin granular (or sweetener of choice)
  • For the topping:
  • 233g/1 cup Greek Yogurt (or sour cream)
  • 25g/1/2 cup *Sukrin Icing sugar (or sweetener of choice)
  • 2 drops of liquid Stevia
  • ¼tsp vanilla
Instructions
  1. Preheat oven to Gas mark 6, 190C, 375F. Prepare a loose bottomed **7in cake tin by greasing and lining with baking parchment, bottom and sides. In a processor, or by hand mix the ground almonds, Sukrin*, and melted butter. Press the almond mixture evenly into the base of the tin and a bit up the sides. Place on a baking sheet and bake for 12 minutes until the edges are golden.
  2. Remove from oven and set aside. Reduce temp to Gas mark 4, 180C, 350F.
  3. With electric whisk, combine whipped cream with Sukrin, cream cheese, vanilla, and eggs. Whisk well and pour into prepared pan.
  4. Return to oven for approx. 1 hr 45 minutes or until the edges look set, the top is dry but the middle has a slight wobble. Combine yogurt (or sour cream) with Sukrin icing, vanilla and Stevia. Careful pour evenly over the top of the cheesecakeand return to oven for 10 minutes. Remove and cool to room temp. Slide the base out of the tin. (I usually push down carefully over a tin or jar - leave the cake on the base to serve). Refrigerate for at least 4-5 hours (or overnight) before cutting.
Notes
*Instead of Sukrin you may use Swerve or erythritol - you may use all powdered erythritol if preferred. Some of you have said that granular is hard to dissolve, it may depend on the brand. You can powder your own in a small blender. If you can't get the sukrin gold (a brown sugar type erythritol), you may use another brand or just double the amount of regular erythritol. Check my SHOP if you are in the UK.
**I used a 7" loose bottomed tin but you may use an 8". The cake won't be as high and it will cook faster - approx 1hr 30 min total.
Nutrition Information
Serving size:  Calories: 413 Fat: 38g Carbohydrates: 5.11g (3.7 net) Fibre: 1.34g Protein: 11.7g

Cheesecake

43036 Total views 85 Views today

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: