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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Roxanne says
This is an amazing recipe! My husband enjoyed it a great deal as did my teenage son and my two younger children, aged 5 and 3. Will definitely be making this again!
Rebecca Allison says
Hi! does this freeze well please?
FatForWeightLoss says
Honestly, I have never tried because its almost always gone before that time… 🙂
Kay says
Hi, Aaron. This recipe looks great! I am unable to get sour cream where I am currently living. Most of the other ingredients I can order online. I have made vegan sour cream in the past to satisfy the craving with soaked cashews and lemon juice/vinegar. Do you think this is something that could be substituted for this recipe? Or would it be better to use full fat cow’s yogurt? Or neither? 😀 Thanks, Aaron!
FatForWeightLoss says
Hi Kay, I’d just use regular cream instead. That will totally work as well 🙂
Alshami says
Thanks for sharing.
Zaheera khan says
OMG I made this yesterday. My husband loves cheesecake. He said it’s better the any coffee shop cheesecake. Thank you Aaron. Yr recipes never ever fail me.
FatForWeightLoss says
Thanks so much Zaheera!! 🙂
Leslie says
I’m making this today for my sister’s birthday dinner tomorrow. I’m nervous, but I’m going to go for it. I’m going to have to make two half-size cakes, because my brother-in-law is allergic to almonds. I’m going to try a hazelnut crust recipe that I found for the other half. I’m not sure what size pan you used for this recipe, so I’m not sure what a half-size pan would be.
FatForWeightLoss says
Ooo, that sounds yum! You could also try a sesame seed crust (which is nut free) that you just sub sesame seed flour for almond flour at a 1:1 ratio. Easy!
Sharon says
I make cheesecake in my instant pot. I make the crust as indicated here, and then follow the Instant pot NY cheesecake recipe except swap Swerve for the granulated sugar. No need for a sieve. I Use a hand mixer and not a stand mixer and beat in the eggs one at a time. Use all ingredients at room temperature. The instant pot really does this cheese cake justice… I use a 1/4 cup of sour cream and a 1/2 tablespoon of swerve for the topping. just mix well and pour over hot cheesecake. Then refrigerate for 4 hours or more. The instant pot holds a 7 inch spring form pan. The texture is perfect.
FatForWeightLoss says
Great tips Sharon!
Wilma says
I made this, did not have sour cream so I used whipping cream, also used powdered erythitol and it’s is delicious and amazing!!! I wi definitely make this again.
What would be the difference in using whipping cream?
FatForWeightLoss says
Using sour cream gives this recipe a wonderful slightly sour bite, contrasting with the sweetness. But whipping cream is also fine!
Jax says
Can you add lemon juice and lemon zest to the recipe ? Worried it may throw out the liquid ratio
Also I am confused why everyone is asking about desiccated coconut when your recipe is clearly coconut FLOUR.
FatForWeightLoss says
Hi Jax – As noted this recipe has been updated since the original post.
Yes, lemon juice will affect the liquid ratio, but since you only need a small amount for this recipe, adding lemon juice will be fine.
Bec says
Hi there, I was wondering if there was another sweetener that would work as well and taste as good as the time erythritol? It seems hard to find other than ordering on amazon. I want to make this today and have a coles and woolies nearby – it looks so yum!!!
Thanks!
FatForWeightLoss says
Hey Bec,
Use Natvia – same thing 🙂
Mike says
Good to know that Natvia is alright – should I use the same amount? (2/3 of a cup)?
Thanks so much!
FatForWeightLoss says
Same amount yes 🙂
Younderlyn Shane says
can I use monk and erythyroll blend? As this is what I have since out of erythrol
Doris says
My country has Stevia Powder only. Can i use this instead and same measurement?
FatForWeightLoss says
Hi Doris, often times stevia powder is super concentrated. Look up the conversion to regular sugar, and adjust accordingly
Kelly says
Check out Monk fruit- it’s an erythritol/monk fruit blend (keto friendly) and no aftertaste!
Craig Havlinek says
How did it turn out? I am making one now with monk fruit. I may have mixed the butter too much on the crust as it didn’t brown well…but time will tell how it turns out.