New York Cheesecake

Keto New York Cheesecake
Keto Blueberry Cheesecake
Keto Blueberry Cheesecake
Keto Blueberry Cheesecake


1 cup ground hazelnuts
1 cup ground walnuts
1 cup ground almonds
30 g / 1 oz melted butter
1-2 tbsp sweetener
1 kg / 32 oz cream cheese
200 g / 7 oz sour cream
1 cup sweetener*
4 eggs
1 tbsp vanilla extract
*I use a mix of erythritol and stevia, depending on your choice you might need to adjust the amount
Cheesecake is a widely popular and a favorite dessert of many people all around the world. It is also easily turned into a scrumptious low-carb and keto-friendly dessert!


1.All the ingredients should be room temperature.
2.Preheat the oven to 350°F / 175°C.
4.Use your food processor to make the crust – it just makes everything much easier and faster.
5.Put the nuts, sweetener and melted butter in it and make a semi-homogeneous, smooth mix.
6.Press it into the bottom and edges of 23 cm / 9-inch spring pan and let it rest while you make the batter.
8.Mix cream cheese, sour cream, and sweetener until smooth, add (gently beaten) eggs, and vanilla extract.
9.Spread the batter over the crust and bake for 50 minutes to 1 hour (until the top looks dry and starts browning at the edges).
10.Leave the oven door ajar and let it be for a few hours (to prevent cracking – and trust me on this, it is super important not to touch it for at least an hour; my first try was so beautiful until I decided to give it a look before it cooled… you can imagine the rest).
11.After taking it from the oven, let it rest on room temperature for an hour and then chill it overnight in the freezer.
12.The next day, you can try your scrumptious dessert! You can serve it with berry sauce, fresh berries, caramel sauce, caramelized nuts, … possibilities are endless!
13.You can serve it with berry sauce, fresh berries, caramel sauce, caramelized nuts, … possibilities are endless!

Arnold Reuben, the owner of the legendary Turf Restaurant in New York City, claimed that his family developed the first cream-cheese cake recipe. The other bakeries usually relied on cottage cheese.  According to legend, he was served a cheese pie at a private event, and he fell in love with the dessert.  Using his hostess recipe and a pie she made, he started developing his own recipe.  Reuben soon began to serve his new recipe in his Turf Restaurant. His cheesecake quickly became very popular with the people who frequented Reuben’s Broadway restaurant.

Cheesecake is one of the most popular desserts all around the world. There are so many variations of this creamy dessert. What makes the most significant difference among them is baking. New York Cheesecake is typically baked dessert, rich, creamy and dense. I was planning to make it for months or better say – years, but it seemed like a lot of work (so not true!). Somehow I always ended up making my good-old No-Bake Cheesecake. After going through some recipes, looking for some keto-friendly variations, I finally created my own.

I have tried this cheesecake with some walnuts and sugarfree maple syrup on top. Another option is blueberry (or mixed berries) sauce. My favorite so far is the blueberry New York cheesecake for one. It is the perfect match of sweet and sour-ish. When I make the sauce, I do not add any sweetener, merely cook the berries an let them cool.

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