Description

Experience a sophisticated take on the classic New York cheesecake that swaps sugar and gluten for a scientifically balanced blend of monk fruit and almond flour. This dense, creamy custard provides a luxurious mouthfeel that adheres perfectly to ketogenic dietary standards.

Ingredients

2 cups blanched almond flour
1/3 cup butter, melted
1 1/4 cups monk fruit allulose blend, powdered
1 tablespoon vanilla extract, divided
32 oz full-fat cream cheese, room temperature
3 large eggs, room temperature
1 tablespoon lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (177°C) and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, combine almond flour, melted butter, 3 tablespoons of sweetener, and 1 teaspoon of vanilla, then press the mixture firmly into the pan.
Bake the crust for 10–12 minutes until golden, then set aside to cool for at least 10 minutes.
Beat the softened cream cheese and the remaining powdered sweetener together at low speed until fluffy and smooth, scraping the sides of the bowl frequently.
Incorporate the eggs one at a time, beating briefly after each until the yolk disappears, then mix in the lemon juice and remaining vanilla.
Pour the filling over the crust, smooth the top with a spatula, and tap the pan sharply on the counter to remove trapped air bubbles.
Bake for 40–55 minutes until the edges are firm but the center still jiggles slightly; cool at room temperature before refrigerating for at least 4 hours or overnight.

Notes

For the best texture, always use a powdered version of your sweetener to avoid any graininess in the final custard. If your cheesecake develops a small crack during cooling, don’t worry—it can easily be hidden with a topping of fresh berries or a sugar-free chocolate drizzle. Ensure your cream cheese is completely soft before mixing to avoid a lumpy batter.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American