Keto New York Cheesecake (adapted from Jim Fobel’s Old Fashioned Baking Book)
- 5 large eggs, room temperature
- 2 cups (one pint) sour cream, room temperature
- 4 (8-ounce) packages cream cheese, room temperature
- 8 tablespoons (one stick) unsalted butter, room temperature
- 1 1/2 cups Lakanto Sweetener
- 1 teaspoon xantham gum
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
Shortbread Crust: (adapted from All Day I Dream About Food)
- 1 cup almond flour
- 1/4 cup ground pecan flour (or use more almond flour)
- 1/3 cup Lakanto Sweetener
- 1/4 tsp pink salt
- 1/4 cup butter melted
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Preheat the oven to 325F.
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In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
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Turn out the mixture into an 10″ springform baking pan and press firmly into the bottom. Bake 12 to 15 minutes, until just golden brown around the edges.
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Remove and let cool while preparing the filling.
Meanwhile, using a stand mixer add all cheesecake ingredients and blend until smooth. Pour into pie crust. Wrap spring-foam pan in foil and place into larger pan. Add water to pan to create a water bath. Bake at 325 for 2 hours and 15 mins.