These are so delicious that you might be tempted to eat two—which I recommend!
Individual New York Cheesecakes
Yield: 12 servings / each serving = 254 calories, 5g net carbs
16 ounces organic cream cheese, room temperature
2 large organic eggs, room temperature
1/2 cup organic sour cream
1/4 C. Swerve + 1/2 tsp. liquid stevia
1/4 teaspoon sea salt
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Garnish: whipped cream
BOTTOM CRUST (12 servings // 63 calories, 0 net carbs)
1 cup blanched almond flour
4 tablespoons Kerrygold butter, melted
3 tablespoons Swerve sweetener + 10 drops of liquid stevia glycerite
2 tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners. Warm the cream cheese and eggs—plastic bagged—in a big bowl of very warm water. (Don’t use hot water—melted cream cheese isn’t the goal.)
Mix bottom crust ingredients together. Divide crust ingredients evenly between the 12 muffin cups (about 1 rounded teaspoon per muffin cup) and press into the bottom of each well. No need to pre-bake; it will bake with the cheesecake.
Using a food processor, blend cream cheese and eggs until smooth and creamy. Add sour cream, sweetener, salt, lemon zest, and vanilla to cream cheese mixture in food processor, and blend. Do not overmix.
Using a 2-ounce ice cream scoop (aka #14 or 1/4 cup), very carefully plop the cheese cake batter into the 12 paper-lined muffin wells. The batter will come close to the top of each liner.
Bake for 15—20 minutes or until just slightly jiggly in the center.
Cool completely on top of a cookie rack, on a counter, then refrigerate until chilled.
To serve: Pipe or dollop with whipped cream.