Looking for a simple keto cheesecake recipe that works every time? This is one of the best recipes on my keto recipe website, and thousands of people have made it with great success. It’s an easy Keto Cheesecake (new york baked cheesecake) with step by step instructions, 5g net carbs per slice.
This recipe has been updated since I first posted this back in 2017, so be sure to follow this recipe, as opposed to my old one for perfect results.
Helpful Links
Best Keto Cheesecake Recipe
I’ve made this Cheesecake before, however, I have since upgraded my photography skills. It was about time this recipe got some more thought and care on the decoration.
This Cheesecake recipe contains eggs, which give it a magnificent rising effect. This also gives it the ability to crack on the top, However, this is easily fixed with some cream and strawberries (or any other berries you so desire).
Straining the ingredients of this cheesecake through a sieve is a trick I learned from Sarah over at Broma Bakery as it helps remove any clumps that might form in the filling, which can ruin your cheesecake.
How To Prevent Cracking
Making sure you bake this keto cheesecake using a water bath is important, since the top can crack easily due to the rising and falling temperatures in the oven. Here I’ve wrapped some aluminium foil around the bottom so that while it’s sitting in the water, no water actually enters into the cake tin from below.
Low Carb Cheesecake
Keto Cheesecake (new york baked cheesecake) is a simple recipe. The only downside to it is that it just takes a while to let the oven cool once the cooking time has completed.
You can also make a quick strawberry compote using 1 punnet strawberries and 1/2 cup water in a saucepan over medium heat, then mash the berries into a paste. Let that cool, and you have a perfect topper for your keto cheesecake.
New York Baked Keto Cheesecake
Nobody likes recipes that require hundreds of different ingredients just to make it taste like “The Real Thing”.
On top of that, no one likes it when they have to buy all of those different ingredients, only to throw them away a week later because none of the other recipes required any of the same ingredients.
This keto cheesecake doesn’t try to replicate graham cracker crust. I make my own, and it’s better.
I’ve done the keto recipes that contain hundreds of different ingredients, and as much fun as they are to make and share with your friends, I’m not sure anyone would have actually made them…
Finding simple ideas for ingredients that you already have is what I strive to turn my website FatForWeightLoss into. A helpful resource to aid in simple ketogenic nutrition without all the complications and associated costs.
Make Mini Low Carb Cheesecakes
This recipe could be spread out over a few smaller cake tins to make a mini cheesecake, or you can simply select the servings dial to reduce the ingredients down until you make the size you desire.
Keto Cheesecake Net Carbs
This keto cheesecake contains 5g net carbs per serve, which is good considering how delicious it is. You can simply dial down the net carbs by either reducing the base, or removing the base entirely and just making it a pie dish (other ideas welcome).
Related Recipes:
Keto Cheesecake – New York Baked Cheesecake
Ingredients
Base
- 2 Cups Almond Flour 200g / 7 oz
- 1/2 Cup Coconut Flour 40g / 1.2 oz
- 6 oz unsalted butter must be cold (180g)
- 1 tsp baking powder
- 1/2 tsp Salt
- 1/2 tsp xanthan gum (optional)
- 2 Tbsp Erythritol (SoNourished) granular
Filling
- 2 Cups Cream Cheese full fat (500g / 1 lb)
- 3/4 Cup Sour Cream full fat
- 2/3 Cup Erythritol (SoNourished) granular
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
Instructions
Base
- In a large glass bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, erythritol and salt together until each of the ingredients are well combined.
- This process has to be done quickly, otherwise, it will not work! – Cut the cold butter up into small chunks, and add it to the dry ingredients. Press the butter into the dry ingredients by using two forks. This can also be done in a food processor by pulsing the chunks of butter and dry ingredients for 20 – 30 seconds on high
- In a 22cm (8.5") springform cake tin, line the bottom insert with baking paper, grease the inside with butter and press the base mixture into the bottom of the tin. I usually press it halfway up the sides as well.
- Place the tin in the fridge to allow the base to set. Preheat your oven to 140 degrees C (280 F) if fan forced, otherwise 160 degrees (320 F).
Filling
- In a mixing bowl, add the cream cheese, sour cream, vanilla extract, lemon zest and erythritol. Mix until well combined.
- As the mixture begins to thicken slightly, add the first egg and continue to mix. Add in the rest of the eggs one at a time, and continue to mix.
- Take the base out of the fridge, poke holes in the bottom of the base with a fork, and bake in the oven for 15 minutes until slightly golden. Remove and let cool slightly. Wrap the bottom of the tin in aluminium foil.
- Using a seive, pour the cream cheese filling through into the base (this helps remove any large clumps that might spoil the cheesecake). Put the cheesecake into the oven and bake in a large baking sheet filled with water (otherwise known as a water bath). Alternatively, you can place 2 ramekins filled with water right next to the cheesecake. Bake for 50 minutes.
- Check the cheesecake by pushing a spike into the middle. If it comes out clean then the cake is ready.
- Turn the oven off, and leave the oven slight open for another 30 mins to cool the cheesecake slowly. (this stops the top from cracking) Remove from the oven and let it come to room temperature before placing in the fridge for 4 hours to set. Keeps up to 5 days in and airtight container in the fridge.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
This recipe has been updated since first posting
- The base has been updated to be more biscuit like and delicious
- The filling has had more sweetener added, to be more like a real proper cheesecake.
- You can also quick strawberry compote using 1 punnet strawberries and 1/2 cup water in a saucepan over medium heat, then mashing the berries into a paste. Let that cool, and you have a perfect topper for your keto cheesecake.
Do You Know Your Macros?
Check out my free personalised macro calculator
Kaye says
My favorite cheesecake recipe ever! Cheesecake is one of my husband’s favorite desserts. Since we’ve been on keto I’ve had many trials and errors trying to give him his favorite treat. Needless to say there were more negatives than positives with the ones we tried. I was skeptical to try “another” recipe. But because I love your chocolate chip cookies so much I was like “let me give this recipe a chance!” Totally impressed! Especially with the water bath and cracking the oven at the end (every one we’ve made has come out flawless to date and we’ve made many lol). You are really good at what you do! Thank you for all the work that went into making this awesome recipe!!!
FatForWeightLoss says
Thanks so much Kaye 🙂
Avital says
AMAZING!!!
Made this for my family for Passover since it’s keto and kosher for Passover. For those non-keto people, it wasn’t as sweet as they would’ve liked it but for me and the ones with less of a sweet tooth, it was PERFECT! Creamy, smooth, light, and simply delicious! I can’t wait to try many more of your recipes.
Cat says
I cant have almonds or nuts is there an alternative to the crust on bottom of this cheese cake? Will it work if I leave th0e crust out? Thanks
Dee says
I ran the batter through a sieve as you suggested (great idea btw!) and it did catch quite a few lumps I didn’t anticipate (I let my cream cheese sit out all day to come to room temp, along with the eggs and sour cream) BUT it also removed most of the lemon zest along with it the clumps!
FatForWeightLoss says
Good work! Ahh yes, just add the zest back in. No troubles here 🙂
Parisa says
I am usually that awful person who uses recipes and then forgets to leave reviews! (Shame on me, right?) But this time, it was impossible not to leave a comment! THE BEST CHEESECAKE EVER!!!!! All the right tastes and textures! Just AWESOME! 100% recommended
Heather Tudor says
Nut allergies in family, is there a base recipe with no nuts out there please.For a cheesecake base or slice.
FatForWeightLoss says
Yes, just sub the almond for sesame seed flour (use the same amount ground up sesame seeds)
Karleen says
I have made this cheesecake a few times now……and I love it each & every time! I definitely prefer the updated version of the base too. Thanks for this awesome recipe.
FatForWeightLoss says
Thanks so much Karleen 🙂
Gigi says
Omg!! What a delicious recipe!!! Just follow what ever he says step by step and enjoy with and amazing cheesecake. As a person who has following Keto diet for a long time I would like to say that there is only bad thing about this cheesecake!! it is extremely hard to control your portions because it is damn delicious!
Anne says
This recipe looks amazing. I’m trying my best to satisfy my sweet tooth on a low carb diet however the problem is my stomach does not tolerate sugar alcohols like erythritol or other sugar replacements like stevia. Any suggestions for substitutes? If I used honey how much would I need use?
FatForWeightLoss says
Hi Anne, I’d just use stevia. It’s not sugar alcohol, and won’t ferment in your intestines as erythritol does. Use this conversion chart to help: https://fatforweightloss.lpages.co/keto-baking-cheat-sheet/
Louise says
Try ALLULOSE. ALLULOSE is derived from plants. ALLULOSE is 2/3 as sweet as sugar so increase the amount of sweetener by half. Also, it dissolves and does not recrystalize, no grit or cooling effect like Erythritol.
I’ve heard good things about BOCH SWEET.
FatForWeightLoss says
Sadly not classified as a food product here in Australia. Stevia is also a plant product and works just as well too!
Q says
Hi. I stumbled on your site tonight and can’t wait to try something here, even though I’m not a cook or a baker fa sho’. : } I wonder if you can put into cupcake pan, so I can have individual things instead of one big one. Do yo think that would work?
FatForWeightLoss says
Hi there! Yeah, that would definitely work! I’d reduce the cooking time a little to ensure they don’t burn.
Curtis Hamilton says
Planning on making this….it sounds amazing but I was wondering if I can make this w pecan flour instead?….
FatForWeightLoss says
Hi Curtis, yup! That would totally work.