keto guide

About Me

fatforweightloss
Hi! I’m Aaron. I'm an Accredited Nutritional Therapist and Advanced Sports Exercise Nutritional Adviser. My aim is to help you through your keto journey by sharing simple keto recipes, low carb recipes, micronutrient expertise, lifestyle decisions and sports & fitness knowledge from the trenches.

Keto Cheesecake – New York Baked Cheesecake

I made this delicious Keto Cheesecake recipe for my Dad on his birthday. He loves cheesecakes.. almost as much as me! I guess the keto cheesecake taste must run in the family.

Keto Cheesecake

Let’s get a Hip Hip, Hooray!

I’ve made this Keto 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.

MY OTHER RECIPES


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.

This Keto 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 blue berries (or any other berries you so desire).

Low Carb Recipes that you can easily make

FatForWeightLoss is going through some changes, and I’m really liking it! My goal is to make these ketogenic recipes easier for you so that weight loss becomes effortless.

My New Recipe Book

keto recipe book

This week’s recipes will be staring cheese, salami , stevia and tomatoes (not necessary, but make for some wicked colour combinations)

Todays recipe is Keto Cheesecake – New York baked cheesecake!

I’m eating these for lunch during this week, and will combine the recipes together in a blog post so that you can do the same!

Keto Cheesecake – New York Baked Cheesecake

Keto Cheesecake

Less Ingredients, less waste!

Nobody likes recipes that requires 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.

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.

If you like this idea, let me know in the comments below. It really helps me when I receive feedback, good or bad!

Keto Cheesecake

Nutrition Facts
Keto Cheesecake - New York Baked Cheesecake
Amount Per Serving
Calories 315 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Total Carbohydrates 5g 2%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

 

/


Breakfast With Only 5 Carbs

Dessert in Five

Print Recipe
Keto Cheesecake - New York Baked Cheesecake
Keto Cheesecake (New York Baked Cheesecake) is not a complicated recipe, but it just takes a little while, and it's mostly waiting for the middle to cook, rise and deflate again without cracking!
Keto Cheesecake
Votes: 5
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Course Dessert
Cuisine Ketogenic
Prep Time 20 Mins
Cook Time 50 Mins
Servings
People
Nutrition Per Serving
Calories 315kcal
Net Carbs 5g
Fats 27g
Protein 8g
Ingredients
BASE
CHEESE CAKE FILLING
Course Dessert
Cuisine Ketogenic
Prep Time 20 Mins
Cook Time 50 Mins
Servings
People
Nutrition Per Serving
Calories 315kcal
Net Carbs 5g
Fats 27g
Protein 8g
Ingredients
BASE
CHEESE CAKE FILLING
Keto Cheesecake
Votes: 5
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Add all the base ingredients into a bowl, melt the butter in the microwave for 30 seconds and mix together in a bowl.
  2. In a cake tin, line the inside with baking paper and press the base mixture into the bottom of the tin. I usually press it just to the bottom because the sides become too thin
  3. Place the tin in the fridge and continue to follow the steps. Turn the oven on and select 140 degrees C (280 F) if fan forced, otherwise 160 degrees (320 F).
  4. In a mixing bowl, add the cream cheese and the sour cream together, along with the vanilla essence and the lemon zest. Add 1 Egg to the bowl and begin to mix together (I use electric beaters to get a good consistency). As the mixture begins to mix slightly, add another egg and continue to mix. Add the last egg and continue to mix.
  5. Take the base out of the fridge and fill the tin with the cheese mixture. Put into the oven and bake for 45 - 50 mins.
  6. Check the cheesecake by pushing a spike into the middle. If it comes out clean then the cake is ready. Leave the oven slight open and leave the cake in the oven for another 30 mins to cool slowly. Put in the fridge for another 60 mins and enjoy!

You Will Love These Too!

By |January 10th, 2017|Categories: Dessert|Tags: , , , , , , |31 Comments

About the Author:

Hi! I’m Aaron (FatForWeightLoss). I'm an Accredited Nutritional Therapist and Advanced Sports Exercise Nutritional Adviser. My aim is to help you through your keto journey by sharing simple keto recipes, low carb recipes, micronutrient expertise, lifestyle decisions and sports & fitness knowledge from the trenches.

31 Comments

  1. Paulina April 15, 2017 at 12:06 pm - Reply

    Hi! I’m looking to make your delicious looking cheesecake but wondering about the baking temp. Is that in Celsius? Seems too low to be in Fahrenheit

  2. Aaron Day April 15, 2017 at 1:32 pm - Reply

    Hi Paulina, Yes the cooking temperature is in C 🙂 Dam Australians!

    • Marjorie May 16, 2017 at 6:42 am - Reply

      Can you give me the fahrenheit ibaking temp. ?

      • FatForWeightLoss May 16, 2017 at 9:07 am - Reply

        I just added 🙂 Thanks for the pickup!

      • Becky Knoth September 1, 2017 at 3:54 am - Reply

        What temp. do u bake this cheesecake at?

  3. Melissa May 2, 2017 at 9:23 am - Reply

    My cake turned out perfectly. I am just wondering what the nutrition value per slice.

    • Aaron Day May 2, 2017 at 9:47 am - Reply

      Hi Melissa,
      I just added the nutritional panel to this recipe 🙂

  4. Tata2017 May 22, 2017 at 12:03 pm - Reply

    What size of a cake tin did you use?

  5. Shanaaz Suleman June 10, 2017 at 10:45 am - Reply

    Can I use xylitol as a substitute?

    • FatForWeightLoss June 10, 2017 at 11:07 am - Reply

      You sure can!! xylitol will taste different, but the texture will be the same.

  6. Irie June 14, 2017 at 11:25 am - Reply

    For those of us who can’t stand coconut, what can we substitute? Thanks!

  7. Johanna June 20, 2017 at 3:31 am - Reply

    Today I stumbled upon your blog. I decided to start the Atkins diet about 10 days ago, but your side gives me sooo much more. I absolutely love cheesecake and will definitely make this one for when I get visitors. I have one problem, I am allergic to hazelnuts, peanuts and although I am not allergic to almonds (I think), I can get a sore stomach after eating them and nasty stomach acid. Is there a good alternative for the almond meal, preferably nut-free?

  8. Kim Sunderland July 8, 2017 at 1:03 am - Reply

    Your recipe says 1/4 cup stevia but the link is for Erythritol? Please clarify.

    • FatForWeightLoss July 10, 2017 at 3:03 pm - Reply

      Hi Kim,

      They can both be interchangeable. I mostly use natvia which is half and half.

  9. Kathy Ferrante-Diaz July 21, 2017 at 6:13 am - Reply

    I make this cheesecake every 2 wks, I omit the crust, how many carbs do you think it contains? I buy fresh raspberries and smuckers sugar free stawberry topping and use that as a glaze over the berries and sugar free whipped cream…yummm, this cheesecake is why is can be successful on the keto diet.

  10. Julie August 9, 2017 at 3:29 pm - Reply

    What could be used instead of the shredded coconut please?

    • FatForWeightLoss August 9, 2017 at 6:02 pm - Reply

      I would used a coursley ground assortment of nuts, or more almond flour 🙂

  11. Dawn Cole August 12, 2017 at 7:10 am - Reply

    What can be used instead of Stevie ? I don’t like the artificial taste.

  12. Vlad August 15, 2017 at 3:08 pm - Reply

    Yes, the stevia has a strange taste to it. Is the natvia a better solution?

  13. Harsha August 17, 2017 at 12:32 am - Reply

    What if we don’t want to use eggs?

  14. laura August 25, 2017 at 1:54 am - Reply

    Hi Aaron! thanks for sahring your recipes, I just have a question, the pictures in this recipe seem like there is bread on the sides, but in the directions it says to only put the dough in the bottom of the tin. I mean the directions seem to be pretty exact to what your video on cheesecake looks like. I would like to make the one pf the pictures, what did you made differently on the pictures cheeseckae?

  15. ruth August 28, 2017 at 2:31 am - Reply

    What does 1/4 c of stevia equal in liquid stevia. I do not have powdered stevia

  16. Sheron September 5, 2017 at 12:15 am - Reply

    Hi Aaron.
    Are the blueberries and glaze counted into the macros you give in recipe? Am thinking no but have to be sure!
    Thanks for the recipe. Made your bread last night and is great!

  17. kais September 5, 2017 at 7:25 am - Reply

    Im assuming we are to use unsweetened coconut, right?

  18. Kirsty September 12, 2017 at 1:23 pm - Reply

    I think your idea of making recipes that have simple normal ingredients is a GREAT idea. great for simplicity and if you are on a budget

  19. Jenny Russell September 15, 2017 at 7:49 pm - Reply

    I made this cheesecake today and had to cook for nearly an hr and half.. which made the outside and top rather brown.. have i done something wrong? It taste really good but would be better if lighter on the outside… would cooking it in a water bath help?

    • FatForWeightLoss September 19, 2017 at 12:16 am - Reply

      Cooking it in a water bath, or putting a pot of water in with the cake helps a lot. I only ever have to cook it for 45-50 mins, then leave it in the oven with the door slightly ajar for another 50 mins. I’m pretty sure the recipe specifies this. 🙂

  20. Cheryll September 21, 2017 at 1:42 am - Reply

    Totally did not read where to add the sugar sub and ended up adding at the end because I forgot and it doesn’t read if it’s before the eggs or after. Hoping it turns out still.

Leave A Comment