Here’s the keto version of the classic New York cheesecake! The original recipe was invented in the late 19th century by simple working class housewives who were so eager to treat their husbands to something gourmet.
You can add any toppings to this cheesecake recipe at your discretion – berries, spices, etc. Just watch your carbohydrate allowance.
Cooking Time 55 min
Portion quantity 6
Ingredients :
Cream cheese 600g
Sour cream 500g
Egg C1 5 units.
Vanilla flavoring to taste
Erythritol 120g
Step 1
Prepare the ingredients, baking tin and preheat the oven to 160 C
Step 2
Beat the cream cheese with a mixer for 5 minutes on low speed. In the process, add the erythritol and flavoring. Then, beat one egg at a time and continue beating. Finally, add the sour cream and mix until smooth
Step 3
Pour the batter into the mold and place in the oven for 55 minutes. Check the pie after 45 minutes. If it has darkened and a crust has appeared, check with a toothpick to see if it is ready. Turn off the oven, open the door slightly and leave the pie in the oven for another hour.
Then, take the cheesecake out, cool at room temperature and put it in the fridge for at least 8 hours. Longer is better)
Bon appetit!
Energy Value per Serving
Calories from fat 319
Calories: 368
Fats: 35.4g
Carbohydrates: 4 g
Fiber: 0 g
Digestible carbohydrates: 4 g
Protein: 9.3 g
