New York Keto Cheesecake Recipe

New York Keto Cheesecake Recipe

Ingredients

• 1 Keto Graham Crust
• 1 pound (455 g) light cream cheese or Neufchatel cheese, softened
• 1/2 cup (115 g) light sour cream
• 2 eggs 1/2 cup (12 g) Splenda
• 2 teaspoons vanilla extract
• 1 pinch salt

Method

1. Prepare the Keto Graham Crust and let it cool
2. Using an electric mixer, beat the cheese, sour cream, and eggs until they’re very smooth
3. You’ll need to scrape down the sides of the bowl at least a few times
4. Now beat in the Splenda, vanilla extract, and salt
5. Pour into the waiting crust
6. Cover the pan tightly with foil, squeezing it in around the rim
7. Take a big sheet of foil, at least 18 inches (45 cm) long, and roll it into a loose cylinder
8. Bend it into a circle and place it in the bottom of a slow cooker
9. Your making a rack to put the pan on
10. Pour 1/4 inch 6 mmof water into the slow cooker and then put the pan on the donut of foil
11. Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours
12. Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker
13. Chill well before serving

Makes 12 servings

1. Each with 8 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs
2. Analysis includes Keto Graham Crust

Full List of Cheesecake Recipes
Full List of Keto-Cheese Recipes