There is nothing like sitting at your kitchen table at 3am eating cheesecake.
Ask any of the Golden Girls.
And today’s recipe for Low Carb Peach New York Style Cheesecake is just the thing for a late night snack.
It is every bit as decadent as the normal sugary version, but this one has only 5g net carbs per slice.
So what is New York Style Cheesecake?
According to Chowhound, “What makes a New York cheesecake official is its dense texture, which feels so smooth and rich you can’t eat more than a small-to-medium slice without regretting it later.” In order to achieve this dense deliciousness, you’ll need to cook the cheesecake slowly and then let it cool slowly to room temperature.
This keeps the top of the cheesecake from deflating as it cools.
I used Sugar Free Peach Jello for flavoring in this recipe, but you are free to use any Jello flavor that you like. I bet raspberry or black cherry would be great too. I left the cheesecake crustless because it just doesn’t need to have one.
But trust me, when you are enjoying your cheesecake at 3am, you won’t miss that crust at all.
Low Carb Keto Peach New York Style Cheesecake
This is a lovely low carb peach cheesecake with only 5g net carbs per slice. Perfect for a midnight snack ala the Golden Girls.
- Prep Time: 15
- Cook Time: 4:45
- Total Time: 5 hours
- Yield: 8 slices 1x
- Category: Dessert
- Cuisine: American
- 3 (.3 oz) small boxes Sugar Free Peach Jello
- 1/3 cup heavy cream
- 1 cup extra-fine whole milk ricotta cheese
- 24 oz cream cheese (3 packages), softened
- 1/2 cup full fat sour cream
- 1/2 cup Swerve or equivalent sweetener
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 large egg yolks
- Confectioner’s Swerve or equivalent powdered sweetener to spinkle the top
1. Preheat oven to 400 degrees F and spray a springform pan with cooking spray. If your pan isn’t waterproof, you’ll need to tape the bottom edges of the pan to keep the water bath from getting in.
2. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
3. Heat cream in the microwave for 90 seconds. Add Jello and mix well to dissolve. Set aside to cool.
4. Add the ricotta cheese to a high powered blender or food processor and process for 1 minute until smooth. Add in the cream cheese and process until well mixed.
5. In a large bowl, with an electric mixer, mix the cream cheese, ricotta, sour cream, sweetener and Jello mixture on low speed for about 1 minute until well blended.
6. In a separate small sized bowl, whisk together vanilla, eggs, and egg yolks until blended.
7. Turn the electric mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat until just blended.
8. Pour batter into the greased springform pan. Place pan into the heated water bath.
9. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F.
10. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan.
11. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. This keeps the cheesecake from collapsing down.
12. Remove the cake from the water bath, cover and refrigerate until set, about 4 hours. Cheesecakes taste best at room temperature, so set the cheesecake out on the counter for 20-30 minutes before serving. Carefully remove the sides of the spring form pan. Sift powdered sweetener on top before slicing.
13. Store in the refrigerator.
- Calories: 455
- Fat: 42
- Carbohydrates: 5
- Fiber: 0
- Protein: 11
If you liked this cheesecake recipe, then you might like my recipes for Berry Mini Cheesecakes, Matcha Cheesecake Bars or Peach NY Style Cheesecake.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.