Sugar Free Keto New York Baked Cheesecake: KETOGENIC, Sugar Free, Low Carb, LCHF, Grain Free and Gluten Free. Finally! A baked cheesecake that’s both yummy and good for you! 4.5g carbs per slice.
Have you ever been to the Jewish Beigel Bakery in Brick Lane in the middle of the night? It’s the best time to visit for freshly baked bagels, croissants, baked cheesecake, doughnuts and all sorts of other drool-licious treats. I used to live 10 minutes away from Brick Lane and let me tell you, these guys know how to bake!!! Testament to that are the omnipresent long queues of people lining up to savour their delights. Day or night.
If you’ve landed on my website by fluke, and you’re a carb-addict, living in or visiting London: you must go there and buy one of EVERYTHING :). If you’re a ketoer or low carber: keep away! As much as everything is delicious, it is a carb-sugar-gluten fest. Unless you like torture, that is….
Of course, I stopped going there many moons ago. But lately I have been reminiscing about my favourite treat, their New York Baked Cheesecake. The best baked cheesecake I’d ever tasted. So I decided I should try and nail it, this time. I say ‘this time’ because I had untold fails in the past. You see, I had no base recipe to follow. I once made an amazing baked cheesecake, but I stupidly lost the recipe. And guessing ingredients, and quantities, and baking times resulted in hundreds of failures. Ok maybe not hundreds, but certainly a dozen or so.
Words cannot describe how euphoric I was to finally get the look, flavour and consistency of my favourite Beigel Bakery treat. And now that I’ve perfected the recipe, I can share it with you!
Sugar Free Keto New York Baked Cheesecake: the EASIEST and BEST.
I assure you that I don’t make such claims lightly. However, my Sugar Free Keto New York Baked Cheesecake is so good and is such a piece of cake (hehe) to make, that I can be haughty on this occasion.
I bake mine in a heart-shaped, loose-leaf cake tin that’s 23cm at its widest point and 20cm at its shortest. If you’d rather use standard-shape bakeware, I reckon this is the equivalent (approximately) of a 22cm diameter round tin or 18cm square tin.
As for ingredients, you will note that I’ve used my beloved lupin flour. It helps keep the carbs low and is way cheaper that almond or coconut flour. However, if you’re allergic to peanuts, you should err on the side of caution and avoid lupin. You can still follow the recipe – all you have to do is replace the lupin flour with almond or coconut flour and you should still get a cracking result.
Enjoy!
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- Yield: 10
- Serving: 1
- Calories: 408
- Fat: 36.6g
- Net Carbs: 4.5g
- Protein: 11.4g
- 150g ground almonds (U.S. option HERE)
- 50g coconut flour (U.S. option HERE)
- 40g lupin flour (for U.S. option, click HERE; for world-wide delivery option, click HERE and use code QUEENKETO5 for discount at checkout)
- 140g unsalted butter
- 1 tsp pure stevia powder (click HERE for U.S. option)
- 400g cream cheese
- 250g sour cream
- 1 tsp pure stevia powder (click HERE for U.S. option)
- 60g erythritol (click HERE for U.S. option)
- ½ tsp vanilla extract (U.S. option HERE) or make your own
- 1 unwaxed lemon (zest only)
- 3 large eggs
- 40g cream cheese
- 40g double cream
- 1 tbsp Sukrin icing 'sugar' (U.S. alternative HERE) (or make your own)
- lightly grease a loose-leaf cake tin (22cm diameter) and line it with parchment paper (bottom and sides).
- melt butter in a large bowl, then add all base ingredients and combine.
- pour the mix into the cake tin and press it to the bottom evenly, then put it in the fridge to cool and set.
- in a large mixing bowl, combine cream cheese and sour cream, add grated lemon zest, stevia, erythritol and vanilla extract, then use an electric whisk to amalgamate well.
- add whole eggs and continue to whisk for a couple of minutes until light and frothy.
- pour filling over the base and bake for 1 hour and 15 minutes (use the stick test to make sure it's baked through).
- leave cake in the oven with the door ajar for as long as it takes for it to cool down, then refrigerate for at least a few hours until set (overnight is best).
- stir all ingredients and place in a piping bag.
- remove cheesecake from the tin and peel off parchment paper.
- pipe frosting all over and serve.
I wish you had an option that turned metric into u.s. measurements so I could use your recipes!!! They look amazing!!!
Thank you. Converters from metric to oz or cups don’t work, or rather they give results impossible to work with. You can buy metric scales with a few $.