This Keto New York Style Cheesecake is so Good, You Won’t Believe it!

Keto New York-Style Cheesecake Recipe | Blue Collar Cook 🍰 If you've been craving a rich, creamy cheesecake that's keto-friendly, this New York-style cheesecake is just the ticket! In this video, I walk you through my first attempt at making a traditional cheesecake with a low-carb twist. Stick around to see how it turns out and learn some tips for keeping your cheesecake from cracking. Whether you're a pro baker or just starting out, this recipe is simple, delicious, and perfect for any occasion. 🙌 ⭐️TOOLS, USED IN THIS VIDEO : ►Springform Pan: https://amzn.to/3C6mGec (affiliate) ►Splenda Magic Baker: https://amzn.to/3Wd7GSk (affiliate) 🛠️ Ingredients for the Cheesecake: 4 blocks of cream cheese (Philadelphia Cream Cheese preferred) (softened, room temperature) 4 large eggs (room temperature) 1 cup of keto-friendly sweetener (I used Magic Baker by Splenda) 1 cup of sour cream (room temperature) 1 tsp vanilla extract 1 tsp lemon juice For the Crust: 1 cup pecans (finely ground) 3 tbsp keto-friendly sweetener 3 tbsp melted butter 📋 Instructions: Prepare the Crust: Preheat your oven to 325°F (175°C). Grind the pecans finely and mix them with melted butter and sweetener. Press the mixture evenly into the bottom of a springform pan. Bake for 10 minutes and set aside to cool. Make the Filling: Reduce oven heat to 300°F (150°C). In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, vanilla, and lemon juice, blending until combined. Fold in the sour cream, then mix in the eggs one at a time to avoid overmixing. Assemble and Bake: Pour the filling over the cooled crust. Tap the pan gently to release any air bubbles. Place a pan of boiling water on the lower oven rack to create a humid environment. This helps prevent cracking. Bake for 1 hour and 20 minutes or until the edges are set and the center is slightly jiggly. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This gradual cooling helps prevent cracking. Once cooled, refrigerate for at least 4 hours (preferably overnight) before serving. 🙌 Tips to Prevent Cracking: Use room-temperature ingredients to ensure a smooth filling. Avoid overmixing the eggs to prevent air bubbles. Bake the cheesecake in a humid environment by using a water bath or a pan of boiling water. Cool the cheesecake slowly in the oven before refrigerating. 💡 Try This Next: Top your cheesecake with sugar-free chocolate drizzle, fresh berries, or a dollop of whipped cream for an extra treat. Don’t forget to LIKE, COMMENT, and SUBSCRIBE to the Blue Collar Cook channel for more simple keto recipes! Share this video with anyone who loves cheesecake or is looking for easy low-carb recipes. About: Blue Collar Keto Cook exists to help others in their low-carb/keto lifestyle by providing helpful tips, reviews, and quick and easy recipes Affiliate Disclaimer: As an Amazon Associate, I earn from qualifying purchases. Some of the links in this video description are affiliate links, which means that if you make a purchase through them, I may receive a small commission at no additional cost to you. This helps support the channel and allows me to continue making videos like this. Thank you for your support!