Keto Cheesecake

by KetoFocus.com

Perfect New York style sugar-free cheesecake without using a water bath

5 Stars (5 Reviews) 12 Comments

Slice into heaven with this silky, creamy New York style keto cheesecake. With this foolproof method, you can have the perfect cheesecake without having to bake your cheesecake in a water bath to prevent cracking.

Cheesecake has always been a classic dessert loved by many. It’s right up with there with other iconic desserts like chocolate cake, brownies and pumpkin pie.

This silky dessert can be a labor of love if you are making a baked New York style cheesecake with eggs and cream cheese. There are some important steps to follow to ensure you have perfectly creamy, silky classic cheesecake that doesn’t crack or deflate. With this method, you don’t have to use a water bath to prevent cracking. This method for making plain cheesecake is very easy. Soon you can enjoy your favorite dessert with strawberry syrup on top or caramel sauce.

How to make keto cheesecake?

Making keto cheesecake recipe is pretty simple– but there are many factors that can cause it to flop. It would still taste delicious, but for a perfectly puffed cheesecake free of cracks and lump, you want to follow these steps and tips.

  1. Bake the keto graham cracker crust in a tightly fitting springform pan.
  2. Cream three blocks of softened cream cheese together with salt and sweetener. Add sour cream, vanilla and lemon juice. Stir in egg yolks and whole eggs. Mix just enough until evenly incorporated.
  3. Add filling on top of cooled crust in the springform pan. Bake at 450 degrees for 10 minutes. Lower heat to 200 degrees and continue baking until internal temperature of the center of the cheesecake is 150 degrees.
  4. Remove from oven. Loose the edges of the cheesecake with a knife. Let sit at room temperature for until cool (about 2 hours), then wrap with plastic wrap and refrigerate until cold, at least 3 hours.

a fork holding a bite of cheesecake with a slice in the background covered in berries

Tips for making the best low carb cheesecake

  • Use softened cream cheese & room temperature ingredients. Make sure all ingredients are at room temperature and your cream cheese has softened to room temperature. This will ensure the cream cheese creams smoothly to form a velvet texture. Using cold ingredient can result in a lumpy, chunky cheesecake.
  • Scrap the sides of the bowl as you mix. Constantly scraping the sides of the bowl with a spatula while mixing will allow for even incorporation of ingredients.
  • Don’t overmix. Overmixing the cheesecake filling will allow too much air to get trapped in the batter from the eggs. This will cause the cheesecake to expand too quickly while baking which will lead to cracking and deflating.
  • Use a water bath or the initial high heat blast method. To keep your cheesecake from cracking, the method laid out in this recipe with an initial high heat blast to help set the edges and then lower the temperature to slowly bake the cheesecake without risk of cracks. A water bath can be used as well. The water will create steam to help puff up the cheesecake as it bakes.

Key ingredients in cheesecake filling

  • Block cream cheese – Get the full-fat block style cream cheese. Don’t get the spread or whipped variety. You will not get the same result.
  • Salt – Salt in a necessary ingredient in most dessert recipes to help enhance the sweet flavor.
  • Sweetener – The sugar-free sweetener used in this recipe was a monk fruit erythritol blend sweetener. Other sweeteners like allulose will work as well, as long as they measure cup for cup with sugar.
  • Sour cream – Add stability, richness and softness to your cheesecake. A low carb greek yogurt can be uses in place of sour cream if desired. You may be able to use heavy cream. It will yield a soft cheesecake but it might affect the structure a bit.
  • Vanilla extract – No classic plain cheesecake is complete without a little vanilla flavor.
  • Lemon juice – Sounds odd, but lemon juice helps to brighten up the flavor of the cheesecake. You have to add this. Your cheesecake won’t be quite as good without it.
  • Egg yolks & eggs – A necessary ingredient if you are making New York cheesecake, the eggs help with structure and to thick the cheesecake. Egg yolks work as an emulsifier to create a silky, velvet texture.

Keto Cheesecake Recipe Video

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Keto Graham Cracker Crust Ingredients

Sugar-Free Cheesecake Filling Ingredients

  • 24 oz (3 blocks) cream cheese, softened
  • 1/8 teaspoon salt
  • 1 cup sugar free sweetener
  • 1/4 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 2 egg yolks
  • 4 eggs

Keto Cheesecake Directions

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a slice of plain cheesecake on a plate covered with raspberries and blueberries

Can I make this low carb cheesecake in an instant pot?

I haven’t tested this recipe specifically in an Instant Pot, but cheesecake can be made in a pressure cooker.

Water Bath Instructions

Although this recipe doesn’t require a water bath, if you choose to use one for piece of mind, follow these instructions.

Place the springform pan with the unbaked cheese into a large oven safe baking dish or pan. Fill the pan with water until it reaches half way up the side of the springform pan. Bake in a 350 degree oven for 55-70 minutes or until the center is almost set. The center will be slightly wobbly if you gently shake the pan. Turn off the oven and let it sit in the water bath in the oven with the door cracked for 1 hour. Remove from the water bath and let cool at room temperature then transfer to the refrigerate to cool for another 3 hours.

pouring a thick red syrup over a plain cheesecake

Low Carb Graham Cracker Crust

Traditionally, crust for cheesecake is a graham cracker or shortbread based crust. This keto crust recipe is the closest to the original in flavor and texture without having to use carb filled graham crackers. We are able to keep this cake gluten free too!

We use a combination of almond flour, coconut flour, leavening and binding agents, butter and flavoring drops to yield the cheesecake crust.

It is necessary to bake the crust before adding in the filling to ensure the crust bakes evenly so that it will support the cheesecake when you slice into it.

Keto Cheesecake: FAQS

Can I make cheesecake ahead of time?

Keto cheesecake can be made ahead of time. It will keep in the refrigerator for up to 4 days.

Can I freeze cheesecake?

Cheesecake can be frozen, wrapped in plastic wrap and stored in a freezer safe bag for up to 1 month.

What to top your low carb cheesecake with?

Fresh berries or sugar-free strawberry syrup are always favorites. Keto chocolate sauce and caramel sauce or even whipped cream can also be used.

Why did my cheesecake crack?

There are many reasons why a cheesecake can crack. Overmixing the cheesecake batter can incorporate too much air causing over-expansion while baking and cracking. Overbaking can also cause cracking. Sometimes, you can look at your cheesecake wrong and it will crack. Don't worry about it. Just cover it with whipped cream. It will still taste just as delicious!

Can I use a different sized springform pan?

Yes, a 6-, 7-, 8- inch springform pan will also work for this recipe. If you desire a tall cheesecake, use a smaller cheesecake pan like a 7-inch pan.

Nutritional information & Macros

Nutrition Information

Keto Cheesecake

Servings: 12

Amount Per Serving
Calories 351
Fat 32.9g
Protein 9.5g
Total Carbs 5g
Net Carbs 3g

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12 Comments

  1. Am I the first to review! Yikes. I just want to say this is such a great recipe! My cheesecake is so rich and filling.

  2. Just made mine. Looks amazing too. I used about 4 T of swerve brown sugar in crust to make it sweeter. I only used about 3/4 cup, mix of alulose & erythritol & a few drops of stevia. Used the 450 for 10 minutes baking time then reduced to 200 and it was beautiful holden in 45 minutes. Let cool in oven for a bit. Can’t wait to taste.

  3. WOW! My “sample” taste was really good! Mine did not get that golden brown color over the top – it is almost yellowish – I even put it back in the oven longer thinking it wasn’t done. But, it does really taste so good and creamy! I was afraid to over mix it and some of the sweetener didn’t dissolve completely. But for the first time making it – it’s really good. I will try adding a little bit of extra sweetener to the crust next time. Will make the yummy strawberry syrup to go with it for my family when I serve it. Great recipe!

  4. It’s in the over right now. How do you know when the center is 150 degrees? Do you stick a thermometer in the middle?

  5. Baked yesterday and was underwhelmed by the flavor and texture. Kids loved it with a “gourmet” drizzle of choc syrup. BUT then I had another bite the next day and it was AMAZING!! All kids couldn’t stop eating it WITHOUT added sugars. Yummm! Thank you!

    1. Speaking of kids – I want to make cupcake size for kids. Can you guys prep the recipe for a cupcake size/12 pcs for us????????

      1. I haven’t tried baking the cheesecake in muffin tin so I’m not sure how well it would turn out. Everything will take less time to bake. Bake the crust until it starts to turn golden (maybe 6-7 minutes). Do the initial 450 degree heat for 5 minutes then lower to 200 and cook until the internal temp of one is 150 degrees. I’m not sure how long it would take but I would check them after 30 or 45 minutes.

  6. I just made this cheesecake today and it is in the fridge now cooling. Tomorrow when I remove it from the springform pan I want to freeze it for a luncheon I’m going to in a couple of weeks. Can this cake be frozen? If so, what do you suggest? Thanks in advance.

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