New York Strawberry Cheesecake

With Easter coming up, we wanted to share a fantastic dessert with you all.

My husband loves Italian style cheesecake- it’s got a good amount of ricotta in it to give it a bit of a grit. I prefer New York style- Junior’s from Brooklyn is my weakness. The rich, creamy texture is exactly what I need in my life.  I just can’t afford the 40 carbs that dwell in each slice of Junior’s cheesecake.

The following cheesecake recipe is an amazing New York style cheesecake with a delicious thick crust and strawberry topping.  I took multiple low carb and standard cheesecake recipes, combined them, made some adjustments and this beauty was born.  At 5 net carbs a slice, I would say that it is an excellent option for a delicious sweet treat, good for Sunday dinner or holidays (or a random Tuesday, let’s be real).  This has rave reviews from Keto-ers and non-ketoers alike and I trust you won’t be disappointed.

I will be honest, I’ve made this cake about 10 times, maybe more and it has never turned out as ugly as when we filmed it for the video.  This is because I was focusing on filming too much and doing little things that make a big difference in the final product.  I’d like to help you avoid those mistakes.  Just pay close attention to my instructions and hopefully you’ll be able to present a masterpiece.

Oh, and all you Italian cheesecake lovers, don’t worry, we will be creating a great recipe for you soon!

WATCH VIDEO HERE

Servings: 16 slices

Ingredients
Crust:
1/3 cup coconut flour
1 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
½ cup powdered erythritol
2 eggs
1.5 tsp vanilla
3/4 cup heavy whipping cream

Cheesecake:
24 oz cream cheese, softened
½ cup powdered erythritol
1 teaspoon vanilla extract
3 eggs
1/4 tsp orange zest (optional)
1 cup sour cream

Strawberry topping:
1.5 lb fresh strawberries
1/4 cup powdered erythritol (to taste, depending on how sweet your berries are)

1 tbsp vanilla extract (or you can use 2 tsp vanilla paste for an extra delicious topping. Adjust macros accordingly.

Instructions
Crust:
Preheat oven to 350°
Grease a 10 inch springform pan, set aside.
Sift together flours, baking powder and salt.
In bowl of stand mixer using beater attachment, cream butter and sugar together until light and fluffy. Add eggs and vanilla and mix until well incorporated.
Add flour mixture and cream in alternating amounts, starting and ending with flour and being sure to scrape sides of bowl as you go. Stir until just blended.
Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.  

Note: Almond flour causes a lot of moisture so I recommend putting a baking sheet in the rack below your cake to prevent a mess in your oven. 

Cheesecake:
Lower oven temperature to 325*
In bowl of stand mixer using balloon whip attachment, beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined.  Add orange zest* and stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.
Bake for 50 minutes until the outside edges appear set when gently shaken.  When done baking, turn off oven and crack the oven door open, leaving cheesecake inside for an hour.

Cover and chill in refrigerator for for at least 4 hours, the longer the better. Carefully run a knife between the sides of the pan and the cake but leave the sides of the pan attached for adding the topping.

1. *orange zest adds a bit of brightness to the cheesecake but does cut the sweetness a bit.  This cheesecake isn’t very sweet to begin with so feel free to adjust amounts to your liking.  You can also easily skip it altogether.

Strawberry Topping:
Trim leaves and hull from the strawberries and discard. Set aside 4 strawberries to use as garnish. When cheesecake is chilled, heat leftover strawberries, erythritol and vanilla in a saucepan over medium heat. Use a potato smasher or slotted  spoon to start to crush strawberries. When mixture begins to steam, lower the heat to low. Continue to cook jam for 30-40 minutes until it thickens*. Remove from heat and allow to cool on counter for 10 minutes before placing it in the fridge for another 30 minutes.
When jam is cool, spread across the top of the cheesecake. Cut the reserved strawberries in half, lengthwise and place the 8 halves, cut side down around the perimeter of the cake.  Cool in refrigerator another 15 minutes before removing sides of springform pan.

*To test for proper thickness:
Place plate in a freezer. Place a teaspoon of the jam onto the cold plate. Return to freezer for a minute then use your finger to make a line through the jam on the plate. If it doesn’t try to run back together, the jam is ready.
Enjoy!!!

Nutrition Facts
New York Strawberry Cheesecake
Amount Per Serving (1 slice/ 16 slices a cake)

Calories – 299
Fat – 27.5g
Sodium – 266mg
Carbs – 6.7g
Dietary Fiber – 1.7g
Protein – 7g

5g net carbs