How To make Lori's New York Cheesecake

Lori Warden Cheesecake Video

Classic New York Style Keto Cheesecake

Ingredients:
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup (1 stick) butter, melted
3 (8-oz.) blocks cream cheese, softened
16 oz. sour cream, at room temperature
3 tbs stevia
2 tsp vanilla extract
3 eggs

Instructions:
1. 8 or 9 springform pan, grease and cover the bottom with parchment paper.
2. Outside button cover with foil.
3. Mix together the flours and butter. Press the crust into the bottom and a little up the sides of the prepared pan.
4. Make the filling: beat the cream cheese and sour cream together, then add the stevia and vanilla. Then the eggs one at a time, mixing after each addition.
5. Spread the filling evenly over the crust. Carefully pour enough water into roasting pan to come halfway up sides of springform pan.
6. Bake for 1 hour to 1 hour 20 minutes at 300 F.
7. Turn oven off, but leave the cake in the oven with the door slightly open to cool slowly for an hour.
8. Let chill in the fridge for at least five hours or overnight.

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#classiccheesecake, ketocheesecake,

Japanese Cheese Cake / Basic Newly Improved Recipe

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Japanese Cheese Cake / Basic Newly Improved Recipe

60 gr. Whole Milk / Full Milk
140 gr. Cream Cheese
40 gr. Butter
50 gr. Plain Flour / All Purpose Flour
15 gr. Corn Flour / Corn Starch
5 Eggs (weighs 58-60 gr. each with shell)
100 gr. Fine Sugar

Pan size: 18cm

ATTENTION:
Oven Setting: Top and bottom heat elements without fan!!!
Preheated Oven: 120°C

BAKING STEP 1:
Baking Temperature: 120°C
Baking Time: 20 minutes
After 20 minutes, keep the oven door closed. Increase the temperature to 150°C and continue baking for 15 minutes.
(Watch the video for clear instructions)

BAKING STEP 2:
Baking Temperature: 150°C
Baking Time: 15 minutes
After 15 minutes, open the oven door and it open for 10 seconds and then close back up. Now lower the temperature to 100°C
(Watch the video for clear instructions)

BAKING STEP 3:
Baking Temperature: 100°C
Baking Time: 40 minutes
After 40 minutes, turn off the oven. Open the oven door and close back up. Let the cake cool down in the oven for 10 minutes.

Baking time may vary depending on the type and accuracy of your oven.
If you want to succeed baking this recipe, I suggest you buy yourself a thermometer to place in the oven.

Keto Cheesecake Recipe | Low Carb Cheesecake Recipe | Lori Ballen 2019

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The new real estate agent advice and information contained on this YouTube Channel and the resources offered for download or viewing through this Channel is educational and informational purposes only.​

This channel was created by Lori Ballen, a marketer, blogger, and social media expert who specializes in search engine optimization. Lori teaches others how to follow The Ballen Method to digital marketing. From her Las Vegas real estate team to her affiliate marketing business, to her shampoo business, to her Keto for weight loss coaching company, Lori practices what she preaches on a daily business.

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CLASSIC NEW YORK STYLE KETO CHEESECAKE

This creamy rich New York Style Keto Cheesecake is the ultimate low carb dessert. With only 7 ingredients and less than 3g total carbs, it’s cheesecake recipe worthy of your indulgence.
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Ingredients
24 ounces cream cheese softened
5 tbsp unsalted butter softened
1 cup powdered Swerve Sweetener
3 large eggs room temperature
3/4 cup sour cream room temperature
2 tsp grated lemon zest
1 1/2 tsp vanilla extract
Instructions
Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.

In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.

Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top.

Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature.

Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving.
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