NEW YORK CHEESECAKE

 






NEW YORK CHEESECAKE

A creamy, yet firm cheesecake with a hint of lemon.  You cannot go wrong with this classic cheesecake.  You can serve it with fresh fruit, if desired, sprinkle with grated unsweetened chocolate, pour a fruit sauce over it or a creamy chocolate ganache sauce.  It is very easy to dress up this cheesecake and give it a completely different flavor profile. Leaving the lemon juice out will make this cheesecake a little creamier and less firm. However, this recipe as written is an excellent cheesecake; very good!

 

Crust:

11/3 cups Gluten-Free Bake Mix 2, (325 mL)

  OR Keto Bake Mix

1/3 cup powdered sweetener (75 mL)

1/2 cup butter (126 mL)

1/4 tsp almond extract (1 mL)

Cream Cheese Filling:

12 oz cream cheese, softened (375 g)

Liquid sweetener to equal 1 cup sugar (250 mL)

1/2 cup heavy cream (125 mL)

1/3 cup granulated erythritol (75 mL)

2/3 cup sour cream (150 mL)

2 large eggs

2 tsp lemon juice (10 mL)

1 tsp vanilla extract (5 mL)

Sour Cream Topping:

1/2 cup sour cream (125 mL)

3 tbsp powdered erythritol (45 mL)

1/2 tsp vanilla extract (2 mL)

 

Preheat the oven to 325°F (160°C). 

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix and powdered sweetener.  In cereal bowl, melt butter and stir in almond extract.  Press into 9-inch (23 cm) springform pan.  Place in freezer while preparing the filling. 

In food processor, or in bowl with mixer, process cream cheese until smooth.  Add heavy cream, granulated erythritol, sour cream, eggs, lemon juice and vanilla extract; process.  Pour over chilled crust. 

Bake 40 to 45 minutes, or until set.  When at room temperature refrigerate.  Once chilled spread Sour Cream Topping over top of the cheesecake. 

Sour Cream Topping:  In cereal bowl, combine sour cream, powdered erythritol and vanilla extract.


Yield:  12/16 servings

1 serving

296.7/222.5 calories

6.8/5.1 g protein

27.7/20.7 g fat

0/0 g fiber

5.0/3.7 g net carbs