Keto Ny Cheesecake Food

KETO NY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
• Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
• Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
• Let cool at room temperature; refrigerate 8 hours to overnight.

LOW CARB NEW YORK RICOTTA CHEESECAKE

Steps:

• Preheat oven to 400 degrees F.
• Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
• In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
• In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
• Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
• Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

KETO CHEESECAKE

Steps:

• 1. Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.
• 2. In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.
• 3. Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top.
• 4. Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
• 5. Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature.
• 6. Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving.