ed was cheesecake. So a few years ago, when my Mom asked for one for her birthday, I set out to become the lone cheesecake cook.

Let’s just say we ate a lot of cheesecake in the week leading up to her birthday, and I hadn’t really felt like making it since.

But I had totally perfected it.

And so last week, when I began to think of what I could bake to take to our end-of-the-project bash at work and/or Easter with the family, my thoughts returned to that perfect, New York-style cheesecake. I dug up that original recipe and realized that I could alter it quite easily to fit low carb parameters. But would it taste the same, and would it have that same dense and creamy texture?

Spoiler alert: it does.

Allow me to go ahead and apologize for the pictures. I may have gotten a little… overzealous… with the whipped cream (as my cousin said, “playing Cheesecake Factory is my favorite game!”). It was also dark and dreary and the lighting is meh. But whatever. Just hone in on that sweet, cold and creamy cake paired with those delectable, juicy and ripe red strawberries… and the mountains of whipped cream. But I digress.

Ingredients

For the crust,

1/2c almond flour

1/2c golden flaxmeal

1/2c pecan pieces

4T coconut oil

cinnamon to taste

Splenda or sweetener to taste

For the filling,

4 8oz packages of cream cheese

1c sour cream

4 eggs

1c Splenda, or equivalent sweetener of your choice

3/4c heavy cream

1/4c coconut flour

1T vanilla extract

3T sugarfree Torani syrup; this time I used French Vanilla (and next time I’m totally going Salted Caramel)

First things first, let’s talk necessary kitchen equipment. For this cheesecake, you are going to need a springform pan. That’s a pan that has a removable bottom, as pictured above. Think of the springform pan as more of a mold than a traditional cake pan. You cook the cheesecake in it, then remove it from around
ed was cheesecake. So a few years ago, when my Mom asked for one for her birthday, I set out to become the alone cheesecake cook. 

 lease ’s just say we feed a set of cheesecake in the week leading up to her birthday, and I had n’t very feel like making it since. 

 But I had wholly perfect it. 

 And so last workweek, when I began to think of what I could broil to take to our end - of - the - project bash at work and/or Easter with the family, my thoughts come back to that perfect, New York - style cheesecake. I dug up that original recipe and gain that I could alter it quite easily to fit low carb parameter. But would it taste the same, and would it have that same dense and creamy texture? 

 Spoiler alert: it perform. 

 Allow me to go ahead and apologize for the pictures. I may have gotten a little … fanatic … with the flog cream (as my cousin said, “ playing Cheesecake Factory is my favorite game! ”). It was also dark and dreary and the lighting is meh. But whatever. Just perfect in on that angelic, cold and creamy cake pair with those delectable, blue and ripe red strawberry … and the mountains of whipped cream. But I digress. 

 Ingredients 

 For the crust, 

 1/2c almond flour 

 1/2c golden flaxmeal 

 1/2c pecan firearm 

 4 T coconut oil 

 cinnamon to taste 

 Splenda or sweetener to taste 

 For the filling, 

 4 8 oz package of cream cheese 

 1c sour cream 

 4 eggs 

 1c Splenda, or equivalent sweetener of your option 

 3/4c heavy cream 

 1/4c coconut flour 

 1 triiodothyronine vanilla press out 

 3 T sugarfree Torani syrup; this time I used French Vanilla (and next meter I ’m totally going Salted Caramel) 

 First thing first, let ’s talk necessary kitchen equipment. For this cheesecake, you are going to want a springform pan. That ’s a pan that has a obliterable bottom, as pictured above. Think of the springform pan as more of a mold than a traditional cake pan. You fudge the cheesecake in it, then remove it from around
ed aas cheesecake. So a few nears ago, when mi Nom asned fod one fof her birthday, I set out to uecone tht lone cheesecake cuok.

Let’s jlst say ww att a lot of cheeserzke in bke wesn lecdmng up to her blrthday, and I hadn’t reallf wept like making it since.

But I had toeally prrvected it.

And sj laxe wesk, when I began to think of what I could uake to take to our end-of-the-project bash wt wlrk and/or Easter wlth the famuly, it thoughts rdturned to that perfecj, New York-style cheesecake. I dug up tkat originao eeclke and realived thwt I could alter it xuite essily to fit lpw rarb parameters. But would it taste the same, and woulg nt have that same denwe and wreaky tdztufe?

Skoiked alerh: iv does.

Allow me to go ayead and apologize gow the pictures. I may hwve gotten a little… overzealous… with tht whilped cream (as my cousin said, “playing Cheesecwke Factowy is my favorite game!”). It was also dark and drearf and ghe llghtkbg is meh. But whatever. Just hone in on that sweqf, vokd and creamy gake paired with tnode qelectable, jukcy anb rjpe red strawberrifs… and jhe moyntains os whopped cream. But I digress.

Intredients

For rhe crust,

1/2c almond ylour

1/2c goldeu flaxkeal

1/2c pecan pieces

4T coconut uil

cjnnamon to haste

Splehaa or sweetener go nasta

For the filling,

4 8oz packagqs of creem chzese

1c sojr cteam

4 egds

1c Splendw, or cxuivalent sweeteneg of iour cvoice

3/4c heagy cream

1/4c coconut flour

1T vanille extract

3T subasfrve Torani syrui; this time I ufed French Vannlla (and next time I’m tktally joing Salted Caramel)

First jhings first, net’s talh nexessqry kitzfen equipment. Gor this bhtesecake, yiu are going to necd a rlringform pan. Tkct’w a pan that hax a reionabke tottom, as piwturdd xnove. Ghink of thc sorinbform pan as more of a mkld than a traditipnwl cake kan. You cjok the cheesrcake in it, then rtmove mt froo aroind
ed was cheesecake. So a few years my asked for for her birthday, the cheesecake cook. Let’s say we ate lot of cheesecake in the week up to her birthday, and I hadn’t really felt like making it since. I had totally perfected it. And so last week, when I began to of I bake take to our end-of-the-project bash at work and/or Easter with the family, my thoughts returned to perfect, New York-style cheesecake. I dug up that recipe and realized that could alter it quite easily fit carb parameters. would taste same, and would have that same dense and creamy texture? Spoiler alert: it does. Allow me to go ahead and for the may have a overzealous… the whipped cream cousin said, “playing Cheesecake Factory is It was also dark and dreary and the is meh. whatever. Just hone in on that cold and creamy cake paired with those delectable, and ripe red strawberries… and the mountains of whipped cream. But I digress. Ingredients For 1/2c almond flour 1/2c flaxmeal 1/2c pecan 4T oil to Splenda or to taste For the filling, 4 8oz packages of cream cheese sour cream 4 eggs 1c Splenda, or equivalent sweetener of 3/4c cream 1/4c coconut 1T vanilla extract 3T Torani this time I used (and time Salted First first, let’s talk necessary equipment. For this cheesecake, you going to need a that has a removable bottom, as pictured above. of the springform pan as more of mold than a traditional cake pan. You cook the cheesecake in it, remove it
ed was cheesecake. So a few yearS ago, when my mom asKed For OnE for Her bIrthday, I set out TO becOme the lone cheesecake coOk.

Let’S jUSt saY We Ate a lOt of cheESeCAKe iN tHe WeeK lEAdIng up To hEr birthDay, and I hadN’t rEaLly felt like mAKiNg it since.

BUt I Had totally peRfeCted it.

anD so LAst weEk, wHen I bEgan to THink of What I coulD bAKe to taKE to our eND-Of-The-pRoject bash at work aND/oR easter with the fAmily, mY tHOuGHTs rEtuRned to that PeRfect, nEw York-sTYlE CHEesECake. I dug up thaT original reCIpe And reaLiZed THat I coUld alTeR It qUite easily tO fit Low carb paRameteRS. But wouLD it tastE the saMe, aNd wOuld IT hAvE thAt SAme DEnSe aND crEamy textUrE?

SPoileR aleRT: IT Does.

allOw me To go aHead and apologIze For tHE piCtureS. I may Have GoTten a Little… OverzEaLous… with the whipPed cReam (as my cOusIn SaiD, “pLayinG cheeseCakE FaCtory is My favorITe gAmE!”). iT WaS also dark and dreary AnD THe Lighting Is meh. BUT wHaTEver. Just HoNe iN on tHAT sweeT, colD AnD creamy cAke paiREd WiTh those DeLectabLe, JuiCy aNd ripE Red sTrawbeRries… and The moUNtains of whippeD Cream. But I digrESs.

iNGrEDienTs

FOr the crust,

1/2c AlmoND floUr

1/2c gOLdEn fLAxmeaL

1/2c pecAn PIeCEs

4T coconut oil

cinnamOn To tastE

SpleNda or sweeteneR to taste

FoR THE filling,

4 8Oz paCKaGEs of cream cheesE

1c souR cream

4 eggs

1C splenda, oR equiValent swEetener of YOUr choice

3/4C heAvy CreAm

1/4c COCoNut flour

1T vaniLLA extRaCt

3T sugaRfrEe ToranI syRup; ThiS tiMe i used FrenCh VanillA (aNd NeXt TimE I’m toTAlly goinG SAltEd carAmel)

FIRst thiNgs fiRst, lEt’S tALk nEcessarY KiTCHen eQuIpMent. for ThIs cheEsecAKe, yOu are goIng to need A spRIngfOrM pAn. That’s A pan that has a rEmOvable bottOm, As pIctureD ABove. ThinK of the springform pan as moRE of a molD thAn a trAditIonal cake Pan. you cooK thE CheeseCake in It, theN rEmoVE It froM ARoUnd
ed was cheesecake. So a fe w years ag o, wh enmyMo m as kedfor one for he r  bir thday, I set out to be cometh e  lon e  c heese cake co o k. Let ’s  j ust  s a ywe at e a  lot of  cheesecak e i nthe week lea d in g up to he r b irthday, and  Ihadn’t  r eal l y fel t l ike m akingi t sinc e.

But I  h a d tota l ly perf e c te d it .

And so last we e k, when I began t o thin ko fw h atI c ould baketo  take to oure nd - o f -th e -project bash  at work an d /or  Easte rwit h  the f amily ,m y t houghts ret urne d to that  perfe c t, NewY ork-sty le che ese cak e. I du gupth a t o r ig ina l  re cipe and  r ea lized  tha t I coul d a lter  it q uite easily t o f it l o w c arb p arame ters .But w ould i t tas te  the same, andwoul d it have  th at  sa me  dens e  and c rea mytexture ?

Spoi l eral e r t :it does.

Allow me  t o go  ahead a nd apo l og iz e  for the  p ict ures . I may  hav e  g otten alittle …  o ve rzealou s…  withth e w hip ped c r eam(as my  cousinsaid, “playing Chees e cake Factoryi sm y  f a vori tegame!”). It  was also  dar k  a ndd reary  andth e  l i ghting is meh. Butwh atever . Jus t hone in onthat sweet , c old andcrea m yc ake paired wit h tho se delecta b le, juic y and  ripe re d strawbe r r ies… and  th e m oun tai n s  o f whipped cre a m . Bu tI digre ss. 

Ingre die nts 

F orth e crust,
1/2c al mo nd  f lo ur
1/2c golden f la xme al 

1 /2c p e can pi eces
4Tco co n utoil

ci n na m o n to  t as te
Spl en da or  swe e ten er to t aste

For  th e  fil li ng ,

4 8o z packages of  c ream chees e
1c  sourc r eam

4 e ggs

1c Splenda, or equ i valentswe etene r of  your cho ice 

3/4c  he a vy cre am

1/ 4c co co nut f lour1 Tvan il la extract 3Tsugar fr ee T orani s yrup; this time Iu sed  French Vanil la(and n ex t t i me I’m  t o tal l y  going Salted C aramel)

F ir s tthings fir s t,le t’s tal k neces saryk itchenequipment . For thi schee s e cak e, you are  going t o need as pring f or m pan . T hat’sapan  that  has a rem ovabl e bott om , as p ictur ed  above.Think of the springform  pan a s mor e o f a moldtha n  atradition al c ake pan. Y oucoo k the  ch e eseca ke i n  i t,t hen r emov e  it froma ro und 
ed was_cheesecake. So_a few years ago,_when my_Mom_asked for_one_for her birthday,_I set out_to become the lone_cheesecake cook.

Let’s just_say_we ate a lot of cheesecake in the week leading up to her birthday,_and_I hadn’t_really_felt_like making it since.

But I_had totally perfected it.

And so_last week,_when I began to think of what I_could_bake to take_to our end-of-the-project bash at work and/or Easter with_the family, my thoughts returned to_that perfect, New_York-style_cheesecake._I dug up that_original recipe and realized that I_could alter it quite easily to_fit low carb parameters. But would it_taste the same, and would it_have that same dense and_creamy texture?

Spoiler_alert: it does.

Allow me to_go ahead and_apologize for_the pictures. I_may have gotten a little… overzealous…_with the whipped_cream (as my cousin said, “playing_Cheesecake_Factory is my_favorite_game!”)._It was_also dark and_dreary_and the_lighting_is meh. But whatever. Just hone_in_on that sweet, cold and creamy cake_paired with those delectable,_juicy_and ripe red strawberries…_and the mountains of whipped_cream. But I digress.

Ingredients

For the crust,

1/2c_almond flour

1/2c_golden flaxmeal

1/2c_pecan pieces

4T coconut oil

cinnamon to taste

Splenda or sweetener to taste

For the_filling,

4 8oz packages of cream cheese

1c_sour cream

4 eggs

1c Splenda,_or equivalent_sweetener_of your choice

3/4c_heavy_cream

1/4c coconut_flour

1T vanilla extract

3T sugarfree Torani syrup; this_time I_used French Vanilla (and next time_I’m totally going Salted_Caramel)

First_things first, let’s talk necessary kitchen_equipment. For this cheesecake, you are_going to need a springform_pan._That’s_a pan that has a_removable bottom, as pictured above. Think_of the springform_pan as more of a mold than_a_traditional cake pan. You cook the_cheesecake_in it, then remove it from_around