Low Carb New York Baked Cheesecake Slice


Low Carb New York Baked Cheescake Slice.

  • Servings: 12
  • Difficulty: Medium
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There were two reasons why I created this recipe. The first was that I had extra sour cream that I needed to use, and the second that I had almost run out of my frozen cheesecake slices which is my go to treat. Solution, try a new cheesecake recipe. The result was such a pleasant surprise. This New York style baked cheesecake slice was deliciously creamy, with a lovely subtle flavour. When it was ready to eat I sliced half of my cheesecake into slices, put them into an air tight container and popped them in the freezer and the kids and I polished off the rest. The texture of baked cheesecakes is very creamy and they freeze better than the chilled ones with less freezer burn.

This recipe is delicious fully chilled but can also be eaten warm which is just as delicious. I discovered this when I reheated my slice from frozen in the microwave in 3 x 20 second bursts. The results was a warm, creamy delicious surprise with only 2.4g per slice when cut into 12. I hope you enjoy the flavour of this cheesecake. 

Credit: foodfactsforhealthyeating.com


Almond Base

  • 1/4 cup Natvia
  • 3/4 cup almond meal
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 50g melted butter 
  • 2 tsp vanilla bean paste
  • 1 egg

Cheesecake Filling

  • 500g of full fat cream cheese (2 packets)
  • 1/4 cup Natvia
  • 2 tsp vanilla bean paste
  • 300g or 1 cup full fat sour cream
  • 2 eggs
  • 1tsp lemon juice
  • 1 tbsp grated lemon rind 

NYC Ing RS CCNYC Cooked Slice RS CC


  1. Preheat the oven to 160C and remove your cream cheese and eggs to sit on the bench to bring to room temperature. Prepare a small roasting pan or slice pan with non stick paper up the sides and base with a little extra hanging over the edges. This will help remove the cheesecake form the pan once cooled. The dimensions of my small roasting pan was 18cm x 25cm and 5cm deep. 
  2. Mix the dry ingredients for the Almond base together in a bowl. Add the melted butter, vanilla bean paste and egg and stir well till evenly mixed. Spread evenly across the base of the pan using a spatula or if it sticks too much I used wet hands to hand spread and flatten the mix which helps prevent sticking. Place the pan in the oven and bake for 35 minutes or until the base is dry and firm (please see picture above). Remove from the oven and cool for about 20 minutes. 
  3. Preheat the oven to 160C. Cut each cream cheese block into 8 pieces and place into a mixing bowl of a mix master or Kitchen Aid. Beat the cream cheese by itself for a few minutes on medium until it’s smooth with no lumps. Turn off, scrape down the bowl and add all the other ingredients except for the eggs. Mix the filling until combined on low to medium speed until all the ingredients are incorporated. Crack the eggs into a glass or dish to check for shell before adding to other ingredients and mixing till combined on medium speed. Pour filling onto cooled base spreading to the edges with a spatula. 
  4. Place cheesecake in oven and bake for around one hour and 15 minutes. Remove when the middle of the cheesecake is slightly wobbily and the outer edge of the cheesecake is firm when gently moved. Remove from the oven and let it cool on a cooling rack. When cool put into the fridge wrapped with plastic wrap to chill right down before removing from the pan and slicing. Serve with fresh blueberries or Chantilly Cream or put slices into an air tight container and freeze for up to 2 months. 


Copyright 2019 Food Facts for Healthy Eating