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.
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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.
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Renuka says
What sized tin did you use for this?
Dan Benner says
Im wondering the same thing?? 7 or 9?
Denise says
I just made 2 of these last night to have in place of my birthday cake LOL came out delicious! I’m going to whip some heavy whipping cream to put on top of the 2nd one with blueberries. I may throw a handful of blueberries or strawberries in my ninja to drizzle on top to keep it keto friendly . Thank you for sharing this!
FatForWeightLoss says
YUM!! thanks so much Denise
Gigi says
I have not successfully baked anything in my life but this was absolutely amazing. Easy to make and tastes fabulous. I’m stoked I baked a cheesecake. Wow. Thank you for this beautiful recipe.
Robin says
This looks fabulous! Just wondering what you used for your drizzle? I’m thinking maybe white chocolate, but i’d love to know for sure.
Thanks!
Kym Knox says
I just have to say that this recipe for keto cheesecake is amazing, I have never made a cheesecake before but I have tasted the ones while in NY, this one is right up there. I followed your recipe exactly and watched the video, it really is easy. Thanks so much for sharing!
FatForWeightLoss says
Wow, thanks so much Kym 🙂
Nicholin says
I made this last night and I love it!! Thank you for a simple and delicious recipe.
I read the comments and I added 2t of my sugar substitute, and I baked the crust ‘till slightly brown around the edges. I let it cool off then placed in the fridge to chill a bit before adding the filling and baking.
I baked at indicated temperature for 50 minuets, and then let my cake cooll off in the turned off oven with door slightly adjar for twice as long as indicated, as I felt it was still much too warm to put in the fridge and wanted to avoid a soggy crust.
My cake turned out perfectly! No deflating or cracking!
We sampled our pieces with some berries which were a lovely compliment to the creamy cake.
FatForWeightLoss says
Thanks so much Nicholin 🙂
Crystal says
I made mine into muffin/cupcakes the crust made 10 but the filing made12-13. I used lemon zest but I think I put to much I didn’t really measure it so when I tried it out the oven it was very lemony and def not sweet enough I used about 15-20 drops of monk fruit and then about 1/8th swerve next time I will def try the 1/4 cup of swerve and omit the monk fruit takes way to much to sweeten I like sweet lol but I also omitted coconut flour and the dried coconut I am not a fan so I just did almond flour and almond meal (I ground up a pound of almonds) so it would have more texture. but the texture is amazing I just need to tweak the lemon and the sweetener
Melissa Johnston says
Tried this tonight. It’s my first attempt and I think I want to tweak it a bit. I think next time (and there will be a next time) I’m going to cook the crust a bit in the oven. It seemed a bit too crumbly to me. Also I kept checking the center with the same toothpick and that lead me to over cook this by about 10 mins. That longer cooking time caused the filling to be not as creamy as it should have been.
Patricia says
Just made this cheesecake. Going to serve with strawberries soaked in a low sugar syrup. Looks amazing. Loved making it
FatForWeightLoss says
Thanks so much Patricia 🙂
Felicia says
Can the crust be made with only almond flour? If so how much more can I add?
FatForWeightLoss says
Hey Felicia,
Yes, it totally can. I would add 2 X more almond flour than coconut flour to substitute in this recipe