Classic Vanilla Cheesecake

Name: Classic Vanilla Cheesecake
Prep time: 25 min
Cook time: 55 min
Total time: 7 h 20 min
Yield: 12 servings
Ingredients: 1½ cups (144 g) almond flour; 4 tablespoons butter, melted; 2 tablespoons sweetener and a pinch of salt; 32 ounces (900 g) cream cheese, softened; ¾ cup (150 g) granular sweetener; 4 large eggs, at room temperature; ½ cup (120 g) sour cream; ¼ cup (60 ml) heavy cream; 1 tablespoon lemon juice and 2 teaspoons vanilla extract

A creamy, crack-free New York-style cheesecake with an almond flour crust. Sugar-free, and the best make-ahead keto dessert.

Prep25 min
Cook55 min
Chill6 hr
Serves12

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A great cheesecake is all about low, gentle heat and a long, slow cool. This one bakes in a water bath and chills overnight for a dense, velvety slice.

Nutrition per serving (estimated)

5.2gNet carbs

10gProtein

41gFat

422Calories

Method

Heat the oven to 325°F (165°C). Wrap a 9-inch springform pan in foil. Mix the crust ingredients, press into the pan and bake 10 minutes.
Beat the cream cheese and sweetener on medium until perfectly smooth, 2 minutes. Beat in the eggs one at a time, then the sour cream, cream, lemon juice and vanilla. Do not overmix.
Pour over the crust. Set in a roasting pan and pour hot water to come halfway up the sides.
Bake 50 to 55 minutes until the edges are set and the center barely jiggles. Turn off the oven and leave it inside for 1 hour with the door ajar.
Cool, then chill at least 6 hours or overnight before slicing.

Chef’s notes

Room-temperature ingredients prevent lumps and cracks.
Run a knife around the edge as soon as it comes out to prevent cracking.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.

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