Kimio Eto Keto New York Baked Cheesecake

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4.50 from 50 votes

Kimio Eto Keto New York Baked Cheesecake

1 hour 20 minutes


  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup shredded coconut
  • 125 grams butter
  • 500 grams cream cheese
  • 3/4 cup sour cream
  • 1/4 cup stevia
  • 3 whole large eggs
  • 1 tablespoon vanilla essence
  • 1 teaspoon lemon zest
  • lemon rind (/ Skin)


  • Add all the base ingredients into a bowl, melt the butter in the microwave for 30 seconds and mix together in a bowl.
  • In a cake tin, line the inside with baking paper and press the base mixture into the bottom of the tin.
  • I usually press it just to the bottom because the sides become too thin Place the tin in the fridge and continue to follow the steps.
  • Turn the oven on and select 140 degrees C (280 F) if fan forced, otherwise 160 degrees (320 F).
  • In a mixing bowl, add the cream cheese and the sour cream together, along with the vanilla essence, sugar substitute (natvia) and the lemon zest.
  • Add 1 Egg to the bowl and begin to mix together (I use electric beaters to get a good consistency).
  • As the mixture begins to mix slightly, add another egg and continue to mix.
  • Add the last egg and continue to mix.
  • Take the base out of the fridge and fill the tin with the cheese mixture.
  • Put into the oven and bake in a water bath (Or large ramekin filled with water in the oven beside cake) for 45 - 50 mins.
  • Check the cheesecake by pushing a spike into the middle.
  • If it comes out clean then the cake is ready.
  • Leave the oven slight open and leave the cake in the oven for another 30 mins to cool slowly.
  • Put in the fridge for another 60 mins and enjoy!

Originally posted 2019-02-20 18:40:21.

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