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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Nathan says
Very good recipe. I made it just as you said – with the addition of 3-4 tablespoons of lemon juice to the batter – and it was perfect. Thanks!
FatForWeightLoss says
Fantastic Nathan!
Sami V. says
Erithrotyl messes with my digestive system, could I use monk fruit instead? If so is it same amount? I don’t officially do keto but do avoid gluten and sugar
FatForWeightLoss says
Hi Sami – this will depend as monkfruit comes in many different forms (liquid, powder, blends etc). What form are you using?
Gabi says
I have a question: if we double this recipe to make a larger cake, would that alter the cooking time?
Thanks, Gabi
FatForWeightLoss says
Hi Gabi, sorry for the late response! Yes, generally I’d cook for an extra 10 minutes, but check it at the final time first with a skewer to see if it’s done, then add 5 minutes each time until done. Hope you’re doing well 🙂