New York Cheesecake with an Almond Crust
Cream cheese and cream create a dense protein-rich center with plenty of fat and a smooth texture. The almond crust adds fiber and a nutty flavor, while lemon and vanilla balance the rich filling.
Combine eggs (100 g), almond flour (300 g), erythritol (10 g), Himalayan salt (1 g), softened butter (120 g), and starch-free baking powder (5 g). Knead into a smooth crust, spread it on parchment, and bake at 170 °C for 15–20 minutes.
Cool the crust, process it into crumbs, press it into a 20 cm pan, and form a firm base with sides. For the filling, combine cream cheese (600 g), cream 35% (500 g), erythritol (30 g), eggs (200 g), lemon (10 g), and vanilla (1.5 g). Beat with a mixer until smooth.
Pour the filling over the crust and bake for 30 minutes at 180 °C, then reduce to 150 °C and bake for another 30 minutes. Cool and refrigerate overnight to set.
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