Plain cheesecake

This recipe has been adapted from a low carbohydrate version. All the sweetener ingredients have been replaced by regular sugar. The crust, however, is still unusual for a cheesecake recipe. If you want to use your own, feel free.

Recipe : New York Cheesecake

Adapted from The Low Carb Gourmet by Karen Barnaby

Crust

1 cup almond meal

1 tsp ground cinnamon

4 tsp sugar

pinch of salt

2 tbsp melted unsalted butter

1 large egg white

Filling

1.1 kg (2.5lbs) of cream cheese, at room temperature

1/2 cup sour cream

1 and 1/4 cups sugar

2 tsp freshly squeezed lemon juice

2 tsp vanilla extract

pinch of salt

2 large egg yolks

6 large eggs

Preheat the oven to 350oF. Line a pie pan with parchment paper and coat the inside of the pan with butter.

To make the crust: Mix the almond meal, cinnamon, sugar and salt together in a bowl. Add the butter and mix well. 

In another bowl, beat the egg white until frothy and add to the almond mixture. Stir well and pat  well down into the pie pan. 

Bake for 10 - 12 minutes until lightly browned. Let it cool. 

Increase the oven temperature to 500oF.

To make the filling: Beat the cream cheese until smooth in a large bowl. Add the sour cream, sugar, lemon juice, vanilla and salt. Mix well then add the egg yolks, mix again and then add the eggs, 1 at a time until thoroughly combined. 

Pour the filling into the pan on top of the crust and bake for 5 minutes. 

Reduce the oven temperature to 200oF and continue baking for 1.5 hours, without opening the door. 

Remove the cake from the oven, let cool slightly. Run a knife around the inside edge of the pan and transfer the cake to a wire rack. Once the cheesecake is room temperature, you can eat straightaway or refrigerate and eat when chilled. Serve with cream.