More Great Recipes: Cheesecake

Low Carb New York Cheesecake

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Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 cup almond meal (finely ground almonds)
1 teaspoon cinnamon
4 teaspoons Splenda
1 pinch sea salt
2 tablespoons unsalted butter, melted
1 large egg white
5 pkgs. (8 oz. each) cream cheese, room temperature
1/2 cup sour cream
1-1/4 cups Splenda
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 pinch sea salt
2 large egg yolks
6 large eggs


Preheat oven to 350ºF. Line bottom of a 9-in. springform pan with parchment and coat sides of pan with butter. Set aside.

To make crust: In medium bowl, mix almond meal, cinnamon, Splenda, and salt. Add butter and mix well. In small bowl, beat egg white with whisk until foamy and add to almond mixture. Mix well and pat into bottom of pan. Bake 10 to 12 minutes or until lightly browned. If crust rises, poke it with a fork and press it down. Let cool.

Increase oven temperature to 500ºF.

To make filling: In food processor or large bowl, beat cream cheese until smooth. Add sour cream, Splenda, lemon juice, vanilla extract, and salt. Mix well. Blend in egg yolks. Add eggs, one at a time, blending well after each addition. Scrape bowl frequently while mixing.

Place springform pan on baking sheet. Carefully pour filling over crust. Bake 5 minutes. Reduce oven temperature to 200ºF. Continue baking 1-1/2 hours. Do not open door while baking. When done, cheesecake should still look soft in center.

Remove from oven and run a knife around outside of cheesecake. Let cool on rack to room temperature. Serve immediately or chill.

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