Low Carb Cheesecakes with Almond Flour Crust
New York Style Low Carb Cheesecakes
Servings: 10
Ingredients
- 32 ounces organic cream cheese room temperature (see notes)
- 1 cup organic sour cream 250 ml
- 2 large eggs
- 3 large egg yolks
- 2 cups Swerve Confectioner's powdered erythritol (see notes)
- 1 tablespoon vanilla
- zest of one lime or lemon
- juice of lime see notes
- 1/2 teaspoon lemon extract
- Almond Pecan flour Crust Recipe
- For Bottom Crust
- 2 cups almond flour
- 1/3 cup pecans or almonds optional
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon Swerve or sugar
Instructions
Almond Flour Crust
- Put pecans in food process until crushed into small pieces.You don't have to add in crushed nuts. This is optional item.
- Add almond flour, melted butter, vanilla swerve.
- Pat down into a 8 or 9-inch springform pan. You may not have enough to go up the sides. Don't worry about that. Jab with fork.
- Bake for 10 to 15 minutes until done. Set aside to cool.
Make Filling
- Using a food processor, or a mixer, mix cream cheese until it is very smooth.
- Add in sour cream, eggs, zest, swerve and liquid stevia. Mix well.
- Add vanilla. Add lemon extract (if using)
- Add eggs until just mixed.
- Pour into prepared pan.
- Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little. It will continue to cook.It will get a golden brown.
- Turn oven off. Open oven door. Leave in for an hour.
- Take cheesecake out. Allow to cool for two hours.
- If you want sour cream on top, spread on after cooling and before refrigeration.
- Refrigerate for at least six hours or overnight.
- Serve as is, or with berries.
Notes
You can opt out of lime juice if you don't have it.
To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.
To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.