American · Dessert
New York Cheesecake
A low-carb reimagining of the classic New York cheesecake, built on an almond flour crust and sweetened entirely with allulose so it keeps the dense, tangy, baked-custard richness of the original without the sugar load.
$2
20 minsPrep
42 minsCook
482 minsTotal
MediumLevel
Nutrition per serving
549Calories
13.1gProtein
50.8gFat
28.6gCarbs
5.2gSugar
2.9gFiber
579mgSodium
216mgChol
24.2gSat Fat
306mgPotassium
168mgCalcium
1.3mgIron
0.4mcgVitamin B12
5.6mgVitamin C
0gPolyol
18gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Espresso
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 160°C (325°F). Lightly grease a 10cm/4 inch springform tin.
2
Mix almond flour, melted butter, 6g allulose and a pinch of the salt in a small bowl until it resembles wet sand, then press firmly into the base of the tin and bake for 8 minutes. Remove and cool slightly.
3
Beat the softened cream cheese with 30g allulose on low speed until completely smooth, scraping down the sides to avoid lumps.
4
Add the egg, sour cream, lemon juice and vanilla extract, beating on low speed just until combined - do not overbeat or the cheesecake will crack.
5
Pour the filling over the cooled crust and smooth the top with a spatula.
6
Place the tin on a baking sheet and bake for 32-36 minutes, until the edges are set but the centre still has a slight wobble.
7
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking and cracking.
8
Chill in the fridge, covered, for at least 6 hours or overnight until fully set.
9
Top with fresh halved raspberries just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g softened cream cheese
- 11 egg, room temperature (50g)
- 30g30g allulose
- 30g30g sour cream
- 8g8g lemon juice
- 4g4g vanilla extract
- 35g35g almond flour
- 15g15g melted butter
- 6g6g allulose
- 1g1g salt
- 30g30g halved raspberry
