New York Cheesecake with Splenda and Almond Flour

When it comes to low-carbing I wonder if the first dessert that almost everyone makes is... cheesecake. Truly though, when you are supposed to be eating low carb how can you resist making cheesecake when you know it's completely allowed and yet so completely delicious?

I have more cheesecake recipes in my files than I can shake a stick at (where did that phrase ever come from anyway?) and the interesting thing is that they are all so very similar yet can taste different with just the simple addition or deletion of one item. This one uses almond flour for the crust and uses sour cream in the filling.

New York Style Cheesecake

1 1/2 cups almond flour
6 Tbsp Splenda
5 Tbsp unsalted butter, melted

24 ounces cream cheese, softened
1 & 1/2 cups Splenda
3 eggs, room temperature
2 tsp vanilla extract
1 tsp lemon extract
16 ounces sour cream

Mix Splenda and almond flour with melted butter; press onto bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside while mixing filling. Beat the cream cheese until light and fluffy, keeping the mixer on a low setting throughout the beating and mixing process. Add Splenda a little at a time and continue beating until creamy. Add one egg at a time and beat very briefly after each egg. When eggs have been mixed into the cream cheese add vanilla and mix briefly, just until combined. Add the sour cream last and beat briefly.

Pour cream cheese mixture into the springform pan. Bake at 325° (300° for dark, nonstick pan) for 1 hour and 15 minutes. Check before an hour is up and if it's getting brown, turn oven off and begin the next step. When time is up, prop open oven door, turn off the heat and leave in oven for 1 hour. After 1 hour, remove from oven. Cool to room temperature then chill 24 hours before serving.Print Friendly and PDF
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