Keto NY Cheesecake
This keto New York cheesecake is an adaptation of a popular recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise, it tastes just like my favorite NY cheesecake. Enjoy!
almond meal
⅔
cup
butter, melted
5
tablespoons
cream cheese
2
(8 ounce) packages
low-calorie natural sweetener (such as Swerve)
¾
cup
heavy whipping cream
¼
cup
water
2
tablespoons
eggs
3
large
sour cream
½
cup
almond flour
2
tablespoons
vanilla extract
1 ½
teaspoons
 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
  Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.
  Stir together cream cheese and sweetener in a separate 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 until incorporated. Spoon into the prepared paper liners.
  Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.
