Keto Cheesecake

This is the best keto cheesecake recipe! So rich and creamy, it will make you swoon at the first bite. With only 3g of carbs per slice, you can dig in with gusto!

Let’s just get this straight right now. Keto cheesecake is possibly as close to heaven as you will get on this earth. Or at least as close to heaven as you will get on a ketogenic diet.

I really do have a passion for making cheesecake and I am grateful that it’s so easy to make without sugar. When I first embarked on a low carb diet, cheesecake was among the first keto dessert recipes I made. And it was so good, I kept dreaming up all sorts of different flavors. Now I’ve got everything from Keto Strawberry Cheesecake to Mini “Snickers” Cheesecakes.

So you might say that it’s one of the things that keeps me happily sticking to my healthy diet. As long as I know that there is keto cheesecake in the world, I can handle anything.

Why you must try this recipe

This keto cheesecake recipe is made in the New York style. You may well be wondering how that differs from classic cheesecake, and I’ve got one word for you: texture.

New York cheesecake is more dense and creamy than the regular kind. It’s so smooth and rich, it’s like velvet on your tongue. And it has a very simple flavor profile, without too many additions. Most people top it with a simple berry sauce.

It often includes sour cream or heavy cream, and sometimes even a little butter to give it a unique velvety texture.

The end result is so rich and delicious, it doesn’t even need a crust! That keeps it simple and even lower in carbs. So you can eat more of it!

Reader Testimonials

“I’ve been making this cheesecake for over a year now and it comes out great every time. Thanks for such a great and easy recipe. It’s so nice to have a treat and not feel guilty about it.” — Annette

“This is absolutely THE BEST cheesecake I have ever made or tasted. Nothing else nowadays comes close to these macros while being *more* delicious than the sugar-laden cheesecakes out there. My non keto inlaws loved it and didn’t know it was sugar free.” — Angela

Ingredients you need

• Full fat cream cheese: Read the labels and avoid brands with lots of fillers, which can raise the carb count. Good organic cream cheese such as Organic Valley has only 1g carbs per serving (1 oz), and the USDA listing for cream cheese indicates that it has 1.2g carbs per ounce.
• Butter: This recipe uses unsalted butter.
• Powdered sweetener: I highly recommend using Swerve Confectioners for this cheesecake. I made this for a friend recently using an allulose based sweetener, and it took almost 24 hours to set properly in the fridge. So be mindful that any changes to the original recipe may affect the outcome.
• Sour cream: The addition of sour cream gives the filling a rich, velvety texture.
• Lemon zest: The lemon zest adds flavor but it’s not required for texture. Feel free to leave it out, or add lime zest or orange zest instead.
• Vanilla extract: Feel free to play with the flavors and use other extracts, such as almond.
• Eggs: Always use large eggs, and make sure they are room temperature.

Step-by-step directions

1. Generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.

2. In a large bowl, beat the cream cheese and butter for 1 to 2 minutes, until completely smooth. Then beat in the powdered sweetener until well combined.

3. Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth. Scrape down the beaters and the sides of the bowl as needed.

4. Beat in the eggs, one at a time, until just barely combined. Pour the batter in the prepared baking pan and smooth the top. Tap the pan gently on the counter a few times to help release any air bubbles.

4. Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

5. Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the oven, then carefully remove the springform pan from the water bath. Let cool to room temperature.

6. Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving. 

Expert tips

Bain marie: Using a water bath, or a bain marie, creates a gentle heat the cooks the cheesecake slowly. This is a vital part of creating a rich, creamy texture. Make sure you wrap the pan tightly in foil so that water doesn’t leak in during cooking.

Room temperature ingredients are a must! If you add cold liquids or eggs to the cream cheese, it will clump badly. And once it becomes lumpy, it’s hard to rescue and smooth it out again.

Add the eggs last: This is one of the best pieces of advice I can give for making ANY cheesecake, keto or not. It helps you avoid over-beating the cheesecake mixture, which can cause cracking.

Don’t over-beat: Overly vigorous mixing whips air into cheesecake batter, causing it to rise and puff up, and then fall and crack as it cools. Beat each egg in until just combined and stop right there.

Jiggle it, just a little bit. You know your cheesecake is done when it’s mostly set but the center still jiggles slightly when you shake the pan.

Want to add a crust? If you really want a crust for your keto cheesecake, you can use the shortbread crust from Keto Lemon Cheesecake Bars. Press it into the pan, and pre-bake as directed in that recipe.

Frequently Asked Questions

Serving Suggestions

This wonderful keto cheesecake is a blank slate. You can eat it simply as it is or you can add some delicious toppings. I’ve included a simple sugar-free berry sauce in the recipe notes. But you might also like these other delicious ideas:

• Sugar Free Chocolate Syrup
• Keto Pecan Praline Sauce
• Homemade Sugar Free Nutella
• Keto Caramel Sauce
• Fresh berries

Keto Cheesecake Recipe

This is the best keto cheesecake recipe! So rich and creamy, it will make you swoon at the first bite. With only 3g of carbs per slice, you can dig in and still manage your macros.

4.94 from 208 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: keto cheesecake, keto cheesecake recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Chill Time: 4 hours hours

Total Time: 1 hour hour 45 minutes minutes

Servings: 12 servings

Calories: 287kcal

Ingredients

• 24 ounces cream cheese softened
• 5 tablespoon unsalted butter softened
• 1 cup powdered Swerve Sweetener
• ¾ cup sour cream room temperature
• 2 teaspoon grated lemon zest
• 1 ½ teaspoon vanilla extract
• 3 large eggs room temperature

US Customary – Metric

Instructions

• Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.
• In a large bowl, beat the cream cheese and butter for 1 to 2 minutes, until completely smooth. Then beat in the sweetener until well combined.
• Add the sour cream, lemon zest, and vanilla extract and beat until smooth. Scrape down the beaters and the sides of the bowl as needed.
• Add the eggs, once at a time, beating each until just barely combined. Pour into the prepared springform pan and smooth the top.
• Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
• Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature.
• Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving. 

Video

Notes

Easy Keto Berry Sauce: Combine 1 cup berries of choice and ¼ cup water in a medium saucepan. Bring to a simmer for 5 minutes, until berries are soft enough to mash. Stir in ¼ cup powdered sweetener. Let cool to room temperature before pouring over the cake. 

Storage Information: Store keto cheesecake in the fridge, tightly wrapped up, for up to 5 days. You can also freeze it for several months. 

 

 

Nutrition Facts

Keto Cheesecake Recipe

Amount Per Serving (1 slice)

Calories 287 Calories from Fat 222

% Daily Value*

Fat 24.7g38%

Carbohydrates 2.9g1%

Protein 5.3g11%

* Percent Daily Values are based on a 2000 calorie diet.