This creamy rich New York Style Keto Cheesecake is the ultimate low carb dessert. With only 7 ingredients and less than 3g total carbs, it’s cheesecake recipe worthy of your indulgence.
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 your ketogenic diet.
Yes, you are entirely free to disagree with me. But I have a passion for all things cheesecake and I am ever so grateful that cheesecake is easy to make sugar free and grain free. When I first embarked on a low carb diet, cheesecake was among the first keto dessert recipes I ever tried to make and it was as good as any conventional version out there.
So you might say that cheesecake is one of the things that keeps me happily sticking to keto. As long as I know that there are keto cheesecake recipes out there in the world, I can be keto for the rest of my life.
And they say this diet isn’t sustainable! I respond with this dreamy, creamy New York Style keto cheesecake. You just can’t argue with that!
New York Cheesecake from The Everyday Ketogenic Kitchen
Did you know that tomorrow marks the 1 year anniversary of my first cookbook, The Everyday Ketogenic Kitchen?
It’s crazy to think that a year ago, I was anxiously awaiting the launch of this book, wondering how it would be received. When you put your heart and soul into something, you really want people to love it, so it’s scary putting it out there for public consumption.
I needn’t have worried, it’s done remarkably well and has even been a best seller a number of times. And that’s thanks so much to wonderful fans and supporters like you.
And what more fitting way to mark the occasion than by indulging in a little bit of keto cheesecake? The New York style cheesecake from the book has been a huge hit with readers and it’s one of my favourites too. I am sharing the full recipe with you today! So if you don’t have a copy of my book, you can enjoy it too.
Wait, what? You don’t have a copy of my book? You better go sort that out immediately. Go on, go grab a copy ASAP! It’s sold on Amazon, Barnes & Noble, Indigo and more. And I truly think it’s worthy of your keto cookbook collection.
How To Make a Classic Keto Cheesecake
There are so many delicious and wonderful cheesecake recipes out there in the world, and so many different flavors to choose from. But the New York-style is an absolute classic and a must-make keto cheesecake recipe.
A few things you want to keep in mind:
- This particular keto cheesecake has no crust. Which is fabulous because it saves on carbs and cuts down on overall effort. I highly recommend lining your pan with parchment paper to make serving this crustless cheesecake a little easier.
- A water bath helps keep this creamy low carb cheesecake from cracking. Be sure to wrap the bottom of your springform pan in several layers of foil, to avoid any extra moisture seeping into the pan.
- The addition of sour cream helps give the filling a truly creamy texture. You won’t taste the sour cream at all.
- Be sure to have ALL of your ingredients at room temperature before mixing. Cream cheese often clumps up if you add cold liquids or eggs to it. Once it clumps, it’s hard to rescue and smooth it out again.
- The best part about a plain cheesecake like this is that you can top it with whatever you want! So many delicious options like my low carb hot fudge sauce or some sugar free salted caramel. Or just go with a simple berry sauce.
So a big Happy Birthday to my cookbook, The Everyday Ketogenic Kitchen. May you live long and prosper!
Click here for more delicious Low Carb Cheesecake Recipes
This creamy rich New York Style Keto Cheesecake is the ultimate low carb dessert. With only 7 ingredients and less than 3g total carbs, it's cheesecake recipe worthy of your indulgence.
- 24 ounces cream cheese softened
- 5 tbsp unsalted butter softened
- 1 cup powdered Swerve Sweetener
- 3 large eggs room temperature
- 3/4 cup sour cream room temperature
- 2 tsp grated lemon zest
- 1 1/2 tsp vanilla extract
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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.
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In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.
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Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top.
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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.
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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.
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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.
Recipe Video
This recipe was first published in The Everyday Ketogenic Kitchen.
Top with berries or low carb chocolate sauce.
For a quick berry sauce, combined 1 cup berries of choice and 1/4 cup water in a medium saucepan. Bring to a simmer for 5 minutes, until berries are soft enough to mash. Stir in 1/4 cup powdered Swerve Sweetener. Let cool to room temperature before pouring over the cake.
Kiri says
Looking so good! Delicious! I love this recipe!
Courtney says
If I don’t have a springform pan, could I use a glass pie pan?
Carolyn says
You can…but getting it out in nice pieces is going to be a bit tough, just FYI.
Eff says
You can solve that problem by eating it directly from the pan.
angela says
Right on! LOL!
Carl says
lmao …was thinking the same thing
Kathleen Dinapoli says
If you line the glass pan with parchment paper you can left it out.
Mehz says
Hi Caroline,
I’m so excited about trying this recipe. I have all the ingredients waiting on my worktop! I was just wondering if you could give the measurements in metric measures! We just don’t understand cups and tbsp in the UK!
Thank you so much.
Carolyn says
This is a good article for you https://www.thespruceeats.com/metric-conversions-for-cooking-2355731
Art says
Before I get started, I’m wondering if the 1 cup powdered swerve sweetener, the recipe calls for, should be measured with a liquid or a dry measuring cup?
Carolyn says
Dry ingredients like a powdered sweetener should always be measured in a dry measuring cup.
Susan says
I would line the dish with parchment paper and have it over hang the edge of the dish. That way you can lift it out to cut
Bree says
I can’t believe this is Keto friendly! I cant wait to make this!!
Charity says
This cheesecake looks so rich and creamy! YUM!
Michele Nicol says
This is fabulous!
Kara Cook says
This looks so yummy, especially with the berry sauce!
Erin | Dinners,Dishes and Dessert says
This cheesecake looks amazing! I want to dive into my screen!
Lindy says
I second that! It looks so good! Can’t wait to make it
Kimberly says
This looks like perfection and I’m so glad I can enjoy a favorite dessert without all the guilt!
Heather Bishop says
I’m loving the recipe I’m cooking in a 4in cheesecake pans and they crack really bad any reason why?!
Lisa says
Did you use a water bath? Or perhaps your oven runs too hot?
John Besaw says
Cheesecake will crack for a couple of reasons. Over mixing the ingredients and uneven cooking.
Desiree says
Love, love, love this cheesecake!
The best ever!
Made it last night!
Carolyn says
Delighted to hear it!
Hannah MGF says
Can I use salted butter?? I don’t have unsalted? Much difference? X
Carolyn says
I almost always use salted, although unsalted is standard in baking.
Morgan says
Hi! I think I messed up- I mean I know odd I but I’m not sure how. It came out super airy and rose A LOT! Also, I misunderstood so I took it out of the spring form right away- it didn’t end well for the cheesecake. Lol. Help please.
Carolyn says
Sounds like you over-beat your cheesecake mixture. You only just want to beat it until things are incorporated, no more.
If it’s a mess now, it can be re-purposed in so many ways. You can roll the cheesecake into balls and make truffles, you can turn it into parfaits, whatever. As long as it tastes good!
Mimi says
Just put mine in the oven to bake. I cant wait until they are cool and ready to devour. The batter was delicious so I know they will be good. I ended up using a cupcake sheet so I can store them easier in freezer for later date cravings. I thought that being 12 servings and 12 cupcakes they’d fit perfectly but I actually had some left over and was able to make a 4 inch mini cake. Thank you so much for the recipe!
Carolyn says
Sounds wonderful!
Nicole says
Mine did this too! It got higher then my springform pan and then when it cooled it shrunk way down and blushed on itself !
Carolyn says
If it puffed up that much then you over-beat the eggs. Also… are you at altitude by chance?
Lauramarie says
Hiii, can i change the swerve for stevia ?
Carolyn says
Possibly but you need to figure out how sweet your stevia is compared to Swerve. And because it’s a non-bulk sweetener, your cheesecake may not be quite as creamy.
Judy says
This looks so delicious. I know you must go through a lot of Swerve sweetener. I’m type 2 and would love to make all these desserts. Could you tell me where I can buy swerve in bulk because even Amazon is not caring bulk.
I paid $8.50 in the store for a 12ounce bag. Barely enough for a recipe.
Carolyn says
Hi Judy, you may want to check with Swerve about when they will have the 3lb bags back in stock.
Erica B says
I don’t buy Swerve in bulk, but in my experience the price for 12-oz bags is always lower at Vitacost than Amazon, and Vitacost offers free shipping with a minimum order. They carry so many keto/LC staples that it’s pretty easy to make the free shipping minimum. I like to get our Lily’s chocolate there too. (Not affiliated with Vitacost at all, just a satisfied repeat customer.)
Jennifer says
This looks amazing! I can’t wait to try it
Steve says
How much Splenda or monkfruit can I substitute the sweetener? And can it be done in muffin tin with cupcake wrappers ?
Carolyn says
I don’t know how sweet your sweetener is so you need to see how it relates to sugar and add that amount. I am sure you can do it in cupcake wrappers but I honestly cannot tell you how long that would take.
Stacy says
Would this be instapot capable? What changes would need to be made?
Carolyn says
I did not test this recipe in an instant pot, Sorry.
Wenda says
I love your recipes ….but our cream and oven are spelled wrong….
Betsy says
Thanks for this! Looks fantastic for the holidays coming up.
Taru Parsons says
I keep trying to look at this the typical way, is there no bottom crust here ? I don’t understand how the slice stays together on the plate, it’s looking greatly yummy the idea that it’s a cheesecake in itself is the dessert.
Carolyn says
It will hold together. Just try it!
Toni says
I don’t even understand that question. It isn’t baked in slices. Omg just saying
Erica B says
I have made many a crustless cheesecake in my low-carb days, and I can also attest that crust, while delicious, does not hold the filling together. (After all, there’s no crust on your brick of cream cheese, is there? 😁)
Carolyn says
Thanks, Erica!
Becky says
I made this cheesecake and am down to one slice.
I also worried about this . Once cooled put in fridge overnight and you will be pleasantly surprised to see that is as firm as any New York cheesecake in a 5 star restaurant 😉 I can’t believe how delicious this is .
I made a four berry sauce that I reduced with keto friendly sugar , lemon zest and a tad bit of cherry brandy . Fabulous compliment to this cheesecake!!
Robbi Savi says
What a fabulous recipe! I served it to family and friends with the berry sauce, and they did not know that it was keto! Thank you so much!
Cathy says
Line the entire pan with parchment or grease and cost with coconut flour
Joyce says
Has anyone tried making this in the instapot yet? Thanks!
Estelle says
I made it in my instant pot, 25 minutes as in recipe booklet that came with my pot. It turned out beatiful, creamy and rich. 30 minutes may have been better and remember to wrap the top as Carolyn explains in her recipe for instant pot cheesecake.
Kay says
I see total carbs of 2.9 but what is the net carb…..for keto
Carolyn says
All you have to do is subtract the fiber. In this case, there isn’t much.
Yolande Ferguson says
Can you please share the amount of carbs in the berry sauce?
Marina Rodriguez says
I just took the cake out of oven, after 1: hour and 20 minutes; my top looks a little
Golden no white. Way do think that happen?
I have it cooling to roomtepture now
Carolyn says
That’s perfectly okay. Some ovens brown things more than others. I think it will still be amazing.
Denise says
Hi Carolyn!
Your New York Style Keto Cheesecake recipe looks AMAZING and I’m thinking about making it for Thanksgiving next month but I’m a little confused about the measurements for some of the ingredients. I know enough about baking to know that measurements for baked goods need to be exact (as, say, compared to cooking). I’m not an intuitive baker (or really a baker at all!) How would you suggest I accurately measure 4.17 tbsp (the butter) 0.83 cup (Swerve), 0.63 cup (sour cream), 1.67 tsp (grated lemon zest)?
Carolyn says
I’m sorry, I am really confused about this too because those are not my measurements. Were you trying to scale it up or down for a different number of servings?
Daniel Mason says
Scale, you can convert and measure that way.
Erica B says
Thank you Carolyn, this was a great cheesecake. I really like the addition of butter. We’re fans of dense cheesecake–in our house, the only time the words “cheesecake” and “fluffy” go together is if the word “not” is between them 😁–and in so many years of cheesecake experimentation I never thought to add butter to help add body and solidity! Such a great idea. Pretty sure I’ll be making cheesecake like this from now on. I confess, I didn’t use a water bath. No matter how carefully I’ve wrapped the pan, I have never once used a water bath and produced a cheesecake that wasn’t waterlogged. So I put a pan of water on the lower oven rack. My cake cracked, but my husband and I didn’t care. And the berry sauce…I used strawberries. Best berry sauce ever! No thickener needed! Lovely, pure flavor and texture! Just excellent. Five stars well-earned.
Denise says
Oops! Dunno how I did that but I must have been looking at another recipe. I’ll be making this next month and will be back with the results. 😀
KetoFastMomma - Myh says
Success! Your recipe is superb! I will definitely make this again, and again! My husband and I are so loving this heavenly and guilt-free keto cheesecake! Even with my sour cream being a third cup short (did not have enough), the outcome was still phenomenal.
Thank you so much!
Kristen says
Really excited to try this recipe however, I’m confused about the carbs per serving. There are 3 grams of carbs per tsp of the swerve sweetener, 48 tsp in a cup, which means the entire cheesecake has 144 grams of carbs. If there are only 12 servings then there would be 12 grams of carbs per slice, no?
Carolyn says
Nope. Because while Swerve has “carbs”, they have zero impact on blood glucose and shouldn’t be counted. I test this on myself every day. 🙂
Kristen says
Oooh that’s amazing, I had no idea (new to Keto over here)!
Daniele says
I forgot to buy a lemon! Will orange zest work?
Carolyn says
Absolutely!
Becky Adams says
I’d like to try this as mini cheesecakes baked in a silicon mold. How long would I bake it for in 12 cup muffin mold?
Carolyn says
No idea since I didn’t bake it that way.
Safaa says
Hi!
I want to make this cheesecake today! But I don’t have sour cream, can I substitute it with yogurt?
Carolyn says
I think so as long as it’s good thick Greek yogurt. Otherwise you’re better off waiting.
Emilie says
I’m looking forward to trying this! Question: I substitute Greek yogurt in place of sour cream when I can because I personally don’t notice much difference in taste, and yogurt is so healthy. Do you think a Greek yogurt substitution would work in this recipe as well?
Carolyn says
I really can’t say for sure but as long as it’s thick, it will probably work.
Yappa says
Can I make this using granulated Swerve? Would it make a difference on the cheesecake as opposed to powdered?
Carolyn says
It just may turn out a bit grittier although I think it should be okay.
Barbara Eisenhower says
It’s a delicious cheesecake, however I think next time I will leave out the lemon zest.
Why don’t you list the nutritional information on this recipe? How many regular calories, fat, carbs, protein?
Carolyn says
What are you seeing? Because ALL of the nutritional information is right at the bottom of the recipe.
Candice Brunet says
I am just wondering if I made these into bite size cups can they be frozen?
Carolyn says
I am sure they can but I can’t guide you as to baking time because I haven’t made it that way.
Lisa B says
How many servings do you cut this into for the carb and calorie count?
Lisa B says
Haha nevermind, I found it! 😂
Chris says
Best cheesecake yet! Easy. Tasty. I have made 5 and each time i try a bit different. I added coco and pb powders in one amd a uber chocolate with melted chocolate topping amd the new york style with a choc whipped topping. Always turns out good. Thank you!
Michelle says
It was the first time I ever made a cheese cake and debuted it for Thanksgiving dessert. I was impressed. There was not a piece remaining except for the piece I hid to eat the next day. A couple of things though: I think some of the water sneaked in and a New York cheesecake is typically heavier and more dense. Any tips on getting it to be a little more dense. I’m making another one tonight. Many thanks!
Carolyn says
You do need to wrap it tightly to avoid the water. More dense… hmmm. Maybe no sour cream!
SUE says
I have my second cheesecake in the oven right now. I used to make a good cheesecake with Splenda but I got to where I just couldnt stand the splenda after taste. This recipe is my first experience with swerve and it’s great without any aftertaste. This is a perfect cheesecake and I plan on keeping one in the fridge at all times.
Carolyn says
So glad you like it!
Jane Keffer says
Made this and it’s delicious! I put a cup of ground nuts (pecans and walnuts mixed with one pack of stevia), before baking and it is great!
Susan says
Made this last night, amazing!!!! So good. I think I’ll make it and take along to Christmas functions it’s that good 😊
Carolyn says
Wonderful!
tara cattani says
what did you use for your berry sauce? Hope to make this in the next day or so. Do you think it will freeze well?It looks amazing!!
Carolyn says
It’s just 1 cup raspberries, 1/4 cup water boiled together until the berries are soft. Then you can stir in sweetener to taste.
Carolyn says
And yes, the cake alone freezes just fine.
Courtney says
I’m still new to keto baking. Would it be possible to cut this recipe in 1/3 and bake in two ramekins? A whole cheesecake is way too much for just me, but I would like to share in Christmas Eve and Christmas dessert!
Thank you!
Carolyn says
What size are the ramekins? This is a big cake so you may need to cut it back even more. If you tell me how wide they are, I can help you figure out how much to do…
Carly says
Hi there! I have this baking in the oven as I type! But I’m confused on the carb count! As swerve has 3g per 1 tsp and i used 1 cup which would be 144 carbs. To get 2.9 carbs like this recipe calls for you would need to cut the cheesecake into 48 pieces. Am I missing something?? 🤣
Carolyn says
You are missing something. While swerve has “carbs” they never enter the blood stream and are excreted directly in the urine so your body never recognizes them as carbs at all. Zero carb impact.
Pam Brown says
Thank you for asking this question and your response. Why does Swerve not a factor in blood glucose and carb counting?
Carolyn says
Because it is excreted from the body without ever entering the bloodstream. Therefore it doesn’t raise blood sugar.
Tash says
Wowza!! So I made this recipe (well I cut everything in half except for the cream cheese. I used 16oz instead of 12) and I feel like I’m cheating when I eat it!!! So flipping delicious and creamy!!! This helped me to not fall off the wagon! Thank you!!
Elizabeth Price says
Made this for company—very nice texture and flavor. We didn’t miss the crust one bit!
Sawyer says
Made this tonight. Had granulated stevia only and worked great. No springform pan either. Used a 9 inch cake pan with a fair olive oil greasing and the cheesecake slid right out. Had to cook it for almost 100 minutes for it to set, but with the pan difference, it was expected. I still used water in a baking pan around the cheesecake and I think it was the saving grace. Only advice, really cream all ingredients longer than you think to put lots of air in the mixture, and possible reduce the lemon zest/substitute for lemon extract. All in all, a great start for a keto cheesecake. Thank you for the recepie.
Carolyn says
Thanks so much, glad it worked out!
Erica B says
Whipping a lot of air into the batter will make the cheesecake a little lighter and fluffier. Traditionally, these are not characteristics of New York cheesecake, which is dense and firm. Fluffier cheesecake = beat the batter more. New York cheesecake = beat the batter as little as possible.
Nancy says
How much granulated stevia did you use? I can’t find swerve at the stores near me.
Margaret Maass says
I was wondering the same thing.
Stephanie says
How much granulated stevia did you use?
JanP says
This cheesecake is awesome!! Thank you once again for another great recipe!
Vickie says
I made this recipe and it turned out so well! It even looked pretty! Haha This was my first cheesecake I have ever made and wow! I will be making it again. Thank you so much for the recipes, you are helping me stay on track with my keto diet and still enjoy a New York Style Cheesecake! Yum! I topped mine with the Simple Berry Sauce you mentioned in the recipe. I wish I could post the photos! 🙂
Carolyn says
So glad you liked it. And honoured that it was your first cheesecake ever. 🙂
Nancy says
Sorry if I am posting this twice but I can only find Stevia, no Swerve and since you used this and it came out great I am asking how much granulated Stevia equals 1 cup powdered Swerve?
Carolyn says
What brand of stevia? They should tell you how sweet they are in relation to sugar and since Swerve measures like sugar, you can base it on that.
Gail says
Can you make this WITH a crust? If so, how would that affect baking time?
Carolyn says
Sure, check any of my cheesecake recipes for crust ideas. With a crust, you want to pre-bake it for 15 minutes or so first. Then you add the cheesecake and bake for the instructed amount of time.
Gail Bauman says
Thanks!
Angela says
What kind of cream cheese do you use?
Carolyn says
Organic Valley most of the time.
Angela Huggins says
Thank you. I can’t wait to make this for my co-workers birthday
Angela Huggins says
What brand of cream cheese do you use? I’ve never done Keto before. I have a coworker who is doing keto and would like to make a cheesecake for her birthday but I’m not sure what kind of cream cheese to she can have.
Carolyn says
Hi Angela… any full fat cream cheese (i.e. not the reduced kind or the Neufchatel kind) will do. It’s all pretty low carb. I prefer Organic Valley.
Angela Huggins says
My coworkers absolutely love to this. Even those is us not doing keto. I have your books saved to my Amazon account payday I’m getting them
I will be the queen of deserts at work. 😁
Carolyn says
So glad to hear it, Angela!
Solution Focused says
This is an incredibly delicious recipe… better than Cheesecake Factory! First time using Swerve – it doesn’t leave any weird/cool aftertaste. Thank you!
march says
I am a sucker for a good New York Style Cheesecake! This looks absolutely wonderful!
Michelle says
I just made this wonderful, deliciousness of a cheesecake last night! So easy to make and it’s veey rich and creamy too.
Hands down, the best I’ve ever had. I can’t wait to try out more of your recipes.
Thank you!
Carolyn says
Thanks, Michelle!
sarah h says
Hi,
What cream cheese do you usually use?
Thank you!
Carolyn says
I usually use the organic Whole Foods brand or Organic Valley.
Jessica says
What kind of voodoo is this?! This is the creamiest, most delicious cheesecake ever! My family didn’t even miss the crust which makes me the most grateful mama ever.
Carolyn says
So happy to hear that!
Sharon says
Made the recipe in silicon muffin/bar pans (set on edged sheet trays with about an inch of water bath) knowing my husband and I wouldn’t (or shouldn’t?) eat an entire cheesecake. The recipe made 12 muffins and 8 bars. I reduced the cooking time to 45 minutes and flash froze them for about 30 minutes in the silicon pans on the sheet tray after pouring off the water bath to ease release. Kept some frozen for later and left the others in the fridge where they softened overnight to perfection. Weeks of cheesecake? Oh my!!
Carolyn says
That’s fantastic! Great meal planning strategy.
Dee says
Just in my 2nd week of Keto but wanted something sweet and found this recipe on the internet. I finally made it and I love it! The only things I did different was use a different sweetener( Whole Earth Stevia Leaf and Monk Fruit) because that’s what I had on hand and I made them in my cup cake pan.
Maria says
Can you use xylitol if you don’t have swerve?
Carolyn says
I don’t really use it but I think it should work.
Flor says
I don’t understand what I did wrong. Cheesecake is creamy but tasteless. Used the 1 cup powdered swerve. Please help!
Carolyn says
I honestly couldn’t say why it would be tasteless. Did you make some sauce to go with it?
Anne says
Maybe you tasted it too soon after baking? We did that once. Not much flavor at that stage. Has to be chilled. Then it’s amazing!
Ruth says
hi, I only have liquid sweetner. Will this be ok?
Carolyn says
Hi Ruth, it might be a little more dense (since bulk sweeteners help whip air bubbles into batters) but it will turn out pretty tasty.
Korin says
Ok, no lie, I tried this and it’s amazing! I had a random off day off work during one of Atlanta’s “snow [email protected] recently. I went to my best friends’ house and made these with her and her mom. The aftertaste of the Stevia/Mungfruit *dp* was very noticeable at first, so we added more cream cheese to dilute it a little. The lemon zest helps a bunch too! And just to note, we added one egg at a time into our KitchenAid mixer. Great recipe!
Mandy says
Could you use the granulated Swerve instead of powders form? It’s all I have!
Carolyn says
Yes, it just may recrystallize a bit more as it sits.
Kira says
I feel like I made a different recipe to everyone else. It basically turned into a greasy, thick, sweet omellete and was super gross. I did reduce the sweetener, because otherwise it would have been too sweet and I don’t really enjoy the taste of artificial sweetener. Maybe that was the problem. Anyway, I’ll stick with no-bake cheesecake for now!
Carolyn says
Sorry to hear you didn’t like it. But what sweetener did you use because this isn’t made with any artificial sweeteners.
Keith says
OMG
This recipe is amazing. The only change I made was that I used four 4″ springform pans (I don’t have a 9″), it filled them perfectly. With the smaller pans I used the 70 minute cooking time. There is a subtle aftertaste from the Swerve and the tops have a ‘skin’, but the texture is perfect. If you didn’t know this was “Keto” you would accept it as regular cheesecake (I am worried my kids will get into them). It doesn’t even need any topping,
Keith says
Update… I have discovered that this makes a killer filling for low carb crepes (2 tbsp cream cheese, 2 eggs, tbsp coconut flour). Make the crepes and then fill with this cheesecake (it spreads like cream cheese). Top with strawberries for the best low carb breakfast or dessert ever!
E says
Hi. I am wondering if you can help with metric meausrements, specifically how much in grams in 1 cup of powdered swerve and 3/4 cup of sour cream? Thanks
Carolyn says
This is a great site for finding the metric of “conventional” baking ingredients. https://thegourmandiseschool.com/measurement-charts/ It states that a cup of sour cream is 240g. So 3/4 of that would be 180g? (doing the math in my head…). As for Swerve, the back of the package says 3g per teaspoon. There are 3 teaspoons per tablespoon and 16 tablespoons per cup. So 3x3x16 = 144g
Luar says
Can i use truvia instead of swerve?
Carolyn says
I think it would work but Truvia is 2x as sweet as Swerve so you would need less.
Kim says
Help! My cheesecake is completely browned on top! I followed the recipe exactly and baked for the 90 minutes. Is there any way to fix it?
Carolyn says
There’s no real way to fix it although you can cover it with a whipped cream topping. What kind of oven do you have? Is it convection by chance? It shouldn’t brown on top at all, as you can see from the photos.
Art S says
I made this for Valentines day dessert and it came out fantastic. Followed the recipe but did use a glass pie plate as I did not have a spring-form pan. I just sprayed the pie plate with cooking spray, the pieces cut nicely and came out of the dish easily. Will definitely make this again. This really was very easy to make and this was the first time I have ever made a cheesecake.
Carolyn says
Glad to hear it!
Ryan says
Dang man. This stuff is killer. I’ve never had a sugar free cheesecake before but this stuff is legit. I’ve been doing Keto for 3 weeks now and have t really found a dessert I liked on it until now. Thanks!!
Carolyn says
So glad to hear it!
Rosanna Mercuri says
I wish you had a veido in how you made the cheesecake . I don’t understand the foil part? Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.
Carolyn says
Because the foil is square and the cake pan is round, you need two pieces. Place one in one direction so it covers partway up the sides, then place the other in the other direction. Just try it and you will see instantly what I mean.
Suzy says
Love this recipe! I have made it twice – once at Thanksgiving with fresh berries on top and then again this weekend for my husband’s birthday. This second time I also made the berry sauce using 4 types of berries – strawberry, raspberry, blueberry, blackberry – in even parts. I served the sauce warm. The cheesecake is so delicious and you do not even miss the crust. The berry sauce is also delicious. My husband has been on keto for 9 months and is a huge cheesecake lover and this has been the answer to having both your cake, eating it, and staying in ketosis!!
Carolyn says
So glad to hear it!
Sheila Weber says
This sounds great, has anyone tried it with almond extract in place of the vanilla? And if so, should I leave out the lemon zest?
Carolyn says
Almond extract would be fabulous! I think it could go either way with the lemon zest… could be good!
Sheila says
I made this tonight and followed the recipe with the exception of using Almond extract, (which tastes great).. You didn’t state what kind of oil to use to grease pan, so I used Crisco.
I of course had to taste once it was cool and here is my problem, it tastes good, but has a texture similar to ricotta cheese, what do you think went wrong?? It’s not creamy at all
I have never used a water bath and didn’t have a big enough roaster, so I put a pan on lower rack, I didn’t think I’d need to wrap in foil because it wasn’t sitting in water, but the steam seems to have gotten into the cheesecake, as the bottom is very moist/wet could this be my problem?
Carolyn says
Yep, you’ve already identified it. I would probably have made the same mistake if I wasn’t using a proper water bath. But because this cheesecake doesn’t have a crust, it would be affected by that steam coming in the seams.
Sheila says
Thanks Carolyn,
I served it to my friend and they thought the flavor was excellent and I will remake it without the water bath as I don’t care if the top cracks,
They loved the almond flavor.
What do you use to grease the pan.
( I should mention that the texture improved after being in refrigerator over nite)
Thanks,
Sheila
Carolyn says
You will get more cracking if you don’t use a water bath. Mine didn’t crack at all. I use just butter usually to grease a pan like that.
Angela Jimenez says
My BOSS made this cheesecake just last Friday for an office gathering. IT IS FABULOUS. I love cheesecake and have had many varieties. I also have a TERRIBLE SWEET TOOTH! This recipe was incredible. I truly could not tell that it was Keto/low carb/no sugar and neither could anyone else that ate it. I loved it so much that I asked for the recipe and am getting ready to make it for two birthdays coming up in a week.
Carolyn says
So glad to hear it!
Irina says
Thank you so much for the very tasty cheese cake recipe. I made it last night and tried it when it came out of the oven. I didn’t have Swerve so I substitute it with 1/2 cup of powdered splenda plus 1/2 cup of erythritol (did not have the powder). Omitted the lemon zest and baked it in the oven for around 85 min. The top turned out light brown on about half of it and when I took it out of the oven, the whole cake was jittery (not only the center). Is that normal for cheesecake to be jittery everywhere on top and even the sides were not stuck to the side of the pan?
Thanks again
Carolyn says
So much of that depends on your pan and your oven. If one side was browned, I suspect your oven has a hot spot (most do… mine has one in the back corner).
Sirkka says
Absolutely delicious! Thank you!
Sarah says
We are just trying out keto and are looking for a good cheese cake recipe. The problem we have encountered is that we always seem to taste the sachariney sweetness to these sweeteners. Just bought Swerve today and am going to make this cheese cake using that. Any suggestions on other stweeteners that don’t leave that weird aftertaste?
Carolyn says
What sweeteners have you already tried?
Alyssa says
Carolyn, what a gorgeous cheese cake ! Your directions make this seem like such an easy approach, too. I would love to make this soon!
Lydia says
Hi! Id like to try out this recipe today but use a crust base of nuts. Would you recommend baking the crust first in the pan or bake it all together? Ive never done it in a water pan before so not sure how that would effect the crust base. Thankyou, lydia.
Carolyn says
Please look at some of my other cheesecake recipes (I have tons!) to see. Usually you do bake it for a bit first
Olga says
Carolyn, this cheesecake looks amazing! I can’t wait to make it!
Linda says
Just what the Doctor ordered. Yum! Thank you
debbie Bryant says
If I dont have a 9 inch springfoam pan but I have an 8 or 10 inch , which should I use
Carolyn says
Either would be fine but obviously you have to adjust the baking time.
Talia says
I am very excited to try this recipe. If I don’t care about the top cracking, do I need a water bath? If I don’t use a water bath, how long do I bake it for? Confession: it’s in the oven now and I just realized maybe the water bath is necessary for reasons beyond the cracking.
Carolyn says
A water bath provides much more gentle heat for a big cheesecake. You could put a pan of water underneath too. Hope it works out!
Anna says
Carolyn, this looks amazing! Thank you, I will try this right away)
debbie Bryant says
My birthday was March 24th and I made this for my birthday cake , it was fun to have a cake that i could eat for my birthday
Carolyn says
Happy birthday!
Kelly Charbula says
I made this last night for my birthday and served it at church to a lot of non-Keto people. I was embarrassed. It was pretty but did not serve easily because of the parchment paper. It became mushy. Possibly it did not cook long enough ( 70 min) or I didn’t beat long enough. It tastes ok but I was not impressed
Carolyn says
Well you can see from the overwhelmingly good responses that something went wrong. It should not be mushy. A few possibilities and the main one is that your oven is not running hot enough. Also, if you used a different sweetener, then that may be an issue as well. I stand by this recipe firmly as one of the best keto cheesecakes out there.
Patty says
I’ve made this recipe several times now, my father in law LOVES it as does everyone else. My husband though is missing a crust. Do you have any suggestions for adding a crust of some sort to this recipe? I was just thinking of making a crust from another keto cheesecake recipe but don’t want to mess up this yummy one that everyone loves.
Carolyn says
Hi Patty. I have tons of cheesecake recipes that have a crust. Search those and you can take your pick!
Talya says
This looks so amazing I am off to buy some cream cheese to make this tomorrow!
timi says
I am currently making this cheesecake and have had it in the oven for 90 minutes…the entire thing is still jiggley and im hoping it firm sup when cooled looking forward to the end result but im a bit worried….any advice…i follewed the instructions exactly
Carolyn says
Sounds like your oven runs on the cool side. You may want to get an oven thermometer to check on that.
Marina Olsson says
Hi, anyone tried to bake it in a crockpot?
Tommie says
Please tell me that I can bake your wonderful sounding cheese cake in large muffin tins, six tins hold about a cup each I think. How long to bake is my question? Thank you, Tommie
Carolyn says
I have no idea, sorry. I didn’t try it that way. You will need to experiment.
Rose says
This is my go to cheesecake, not surprisingly from my go-to low carb woman – your site is awesome and so helpful to a keto newcomer who loves sweets…
I made this for a friends 50th birthday…covered it in whipped cream, berries and shaved chocolate…i didnt even get to try that one as my non-keto friends devoured it. Amazing every time…
Tip – if water gets in the bottom from the water bath – open your spring form and take the outer piece off…put a big plate on top of your cake and flip it over…let it dry out for a few hours with the wet bottom up…should be good to go in not too long!
Carolyn says
Thanks for the tip!
Renie says
I have made this cheesecake 3 times . The first time it was real creamy, the next two times not as creamy and the top browned. Any suggestions as to what I am doing wrong?
Carolyn says
That’s hard to say without more info. Did you switch sweeteners or brands of anything in the recipe?
L says
Love this recipe. So much easier and better than the others I’ve tried. My only issue is I always forget it makes so much. Can the batter be frozen before its baked so I can just thaw it next time?
Carolyn says
Because it has eggs, I wouldn’t freeze the batter. But you can slice it all up after baking and freeze then. Or, if you have a smaller pan, you could cut the recipe down. They do sell 6 inch and 7 inch springform pans.
Melissa says
Well, I must say this Keto NY style cheesecake is the BOMB!! I made it last night, followed the instructions carefully, even added a vanilla bean to this baby because I had one left and I didn’t think carb wise it would hurt but only add more to the flavor and OMG! Carolyn, Sweetie, this is DEFINITELY a keeper. I also made a sugar free, very simple seedless Raspberry Sauce to go over it and I actually licked my little plate (I could have put it back in the cabinet; you wouldn’t have known there was a slice of cheesecake on it!😂) My hubby & I are making a lifestyle of Keto and than transitioning to low carb eating down the line. Sweetie, thank you so much for sharing this gem with us!😘
Carolyn says
So glad you liked it!
Nicole Casteel says
This cheesecake is by far my favorite (and I have tried several)!! It truly tastes like New York Style cheesecake. I have taken this to family events where people are not on keto and they LOVED it too! Thank you so much for this recipe!
Carolyn says
So glad to hear it!
Lasa says
Oh my, oh my! I had to adapt this to the 16 oz. of cream cheese I had on hand. Easy enough to reduce everything by a third. I added the zest of a whole lemon and the juice from a lemon. This cheesecake recipe is FAB-U-LOUS. PERIOD. END OF THE STORY. It is far superior to the low carb cheesecake offering at Cheesecake Factory. I am still swooning from the one tiny taste I had from the little sample cheesecake I made with the batter. My oh my! I can’t wait to have a real portion. I shall savor it slowly and bow and curtsy to your brilliance! I can keto forever like this.😉
Carolyn says
So glad you liked it!
Jamie says
Can I use sugar free Jell-o mix instead of sweetener?
Carolyn says
I don’t think it would be very good in this recipe. It would affect the consistency a lot.
Andrea says
Hi! I’m about to make my first cheesecake (and my first keto cheesecake…yours)!
Can I use Bocha Sweet instead of Swerve? If so, is there a conversion or just a straight 1:1 ratio?
I just ordered BochaSweet to use to make your dulce de leche and cannot wait to try that recipe too.
Carolyn says
In a cheesecake like this, Bocha sweet should be fine. And yes, it’s a straight conversion although I find BS a little less sweet tasting once baked. But it’s hard to say since all of us experience these sweeteners differently.
Andrea says
Thank you! its about to go in the oven!
Daniela says
This was really, really good! Didn’t need any toppings, thank you!
Mary says
Can you recommend what to add if you prefer to not use any sweetener? Maybe more cream cheese or ? Thanks!
Carolyn says
I don’t think you will need to add anything to give it structure, it should be okay. I am curious… entirely unsweetened cheesecake?
Melissa Maury says
This is fabulous! Made it last night (with a blackcurrant coulis) for a family dinner and it’s all gone. Thank you for all your wonderful easy to follow recipes, I have made so many of them….
Tomorrow is my daughter’s 12th birthday and she has asked me to make it again to have with fresh raspberries while waiting for your cookies & cream birthday cake recipe which looks totally divine 😉
Carolyn says
So glad you liked it!
Kate says
This recipe was AMAZING! Best keto cheesecake ever. My hubby made this for me for my birthday and it was way better than the one I made previously. I’m wondering if I can add canned pumpkin and pumpkin pie seasoning instead of the lemon to turn this into a pumpkin cheesecake?? Do you think it would set if I add canned pumpkin?
Carolyn says
You probably could but I would also leave out the sour cream, as pumpkin puree adds a great deal of moisture.
Nithin says
This recipe was an absolute hit at the potluck, Thank you!
Carolyn says
So glad to hear it!
Laureen Stilling says
Has anyone made this version into pumpkin cheesecake? If so what measurements?
Just taking my NYSC out of the ocen shortly. I subbed the lemon rind for 2 tsp Watkin’s Caramel extract. My house smells amazing!!! Cannot wait to taste it tomorrow. It might be my breakfast ! Lol
Laureen Stilling says
It is very crumbly… but tastes so amazing… what have I done wrong?
Carolyn says
If it’s crumbly something went very very wrong. I don’t know but it sounds like you made an error in some way. I wish I could help but without being in your kitchen, I don’t know what happened.
Lisa M says
Hello! I did Keto about 2 years ago, used this recipe for a treat that I couldn’t have DAILY and lost over 50 lbs in about 8 weeks! After some family trauma,I fell off the Keto wagon and today I am making my grocery list to start again. The FIRST place I went to is your website, so because of your recipe I shall begin again. THANK YOU!!!
Carolyn says
Lisa, welcome back. I can understand getting de-railed but I am glad you’re committing to it again and so very glad my recipes help.
liz gross says
I made this today and it was AMAZING. You would never know there is not cane sugar. The lemon zest makes It! I baked closer to 90 minutes. I will 100% be making this for Thanksgiving!
Susan Elliott says
Carolyn: This cheesecake is fabulous! I am 100% keto, and I just got an “instant pot” and was wondering how you would adjust this recipe for a 7″ pan cooked in an instant pot–would like to make this for Thanksgiving! THANK YOU for all you do!
Carolyn says
What you will need to do is find the area of a 9 inch circle vs the area of a 7 inch circle. The cut your batter down accordingly.
Fran says
This is a great recipe! I made them in cupcake/muffin tins with a little bit of orange extract. Delicious! I got 18 cupcakes out of the batter but I think I over beat the batter because they all fell a little in the middle. Baked for 45 minutes and they came out perfect. Next time I’m trying with Almond Extract. Thank you!
Lois Langlois says
I want to make this cheese cake in silicone cupcake cups for easy serving a large group of people. Any help on cooking time and if you think this will work or not would be appreciated. Thanks,ll
Carolyn says
I have another mini cheesecake (cinnamon roll) that might give you some guidance on baking time. This won’t have a crust, though, so that might affect it too. Just use the search box and look for my mini cheesecakes.
CICI says
I would like to carry this onto a plane. Do you think the whole cake could be frozen? It would help to keep it cool while traveling.
There seem to be several comments about the top browning. Should one be using convection bake or regular bake? Also, when is convection bake recommenced?
Carolyn says
Yes, the whole cake can be frozen. And it’s done in a regular oven.
Louise says
Hi, I have two questions actually. The first one is:
Can I use Erythritol? I have it granulated… But I could pulverize it in my grinder giving it more the consistency of powdered sugar… In which case, should I use half the amount? If I were to pulverize my granulated, I might get double the volume of powdered…
Carolyn says
Because this is baked, you can use the granular… although pulverizing it might help a little.
Anne says
This will be the fourth time I am baking this wonderful cheesecake. Even the sugar eaters love it. But my question is, can it be frozen? I usually make it , chill it, serve it. But this Christmas I am doing most of the family dinner. Any make a heads are great. Thank you!
Carolyn says
Yes, it can be frozen, just be sure to wrap it up tightly.
Jody Brisebois says
Can you post a picture of how to wrap the tinfoil
Carolyn says
No, sorry I don’t have one. I am sure you can google such a thing, though.
Maggie says
New fan and reader here! This recipe is absolutely amazing. I found it 2 days ago and finally made it today. I let things come to room temperature and made exactly as written (except I made 2/3 of it as I only had 2 blocks of cream cheese). I had those foil pot pie pans and used 5 of those instead. They went inside a roasting pan with water around. They baked perfectly in 60 minutes. The tops are not browned. They’re cooling right now but I couldn’t resist! I dug into 1 already and it is just amazing that this is low carb! With your blog, doing low carb should be doable! I am on day 9 only and was already missing my beloved sweets. Thank you again! I bet they taste even better when chilled. LOL
Carolyn says
So glad you liked it and that they satisfied that craving!
Brandy says
Excellent!! So indulgent and makes me feel like I am having a real dessert!! Any ideas how long this will keep in the refrigerator? I could eat the whole thing but trying not too so thinking I should freeze some of it after a few days since I am eating it by myself…
Christine says
This cheesecake is outstanding!! By far the best keto cheesecake I have made. I used a pre-made vanilla crust & it was so delicious. Will definitely be keeping this recipe & make often.
Chris R says
This was absolutely delicious! My non-keto family asked me to make Christmas dessert this year since I’ve made several of your desserts for them over the holidays, so I felt quite honored that they wanted me to make a Keto dessert! My mother requested Amaretto cheesecake. I increased your recipe by 25% for everything except the sweetener, I kept that the same. I used 1 dram of Amaretto flavoring as well as using almond extract. I used your crust recipe from the Death by Chocolate cheesecake and added some almond extract to that as well (I also added some Espresso powder). I topped with toasted sliced almonds. It was a HUGE hit with everyone! This recipe is the perfect starting point for SO many options, and I can’t wait to keep experimenting. Thanks for all you do Carolyn!!
Michelle says
What should you grease the pan/parchment paper with?
Carolyn says
Butter, coconut oil, avocado oil… your choice!
Michelle says
Thanks! I’m looking forward to making this for tomorrow night!
Shirley says
You are my HERO! I can do this Keto thing with this cheesecake in my life!
Lynda says
I have made this recipe twice now. The first time I used the water bath but the top cracked anyway. The second time I let the mixture sit on the counter for an hour and a half because I had to go out. When I got home I put it in the oven and placed a 9 by 12 baking pan below it full of boiling water and it cooked beautifully, no cracks. Either way it is the most decadent and fabulous cheese cake ever. I make a crust for it because it deserves one.
claudia says
next time i’m trying it with less erythritol. too sweet.
Mary says
Your cake is delicious. I did it once, my family is love it. I will make it again on my mom’s birthday. Many thanks.
Billie Jo says
I am SO excited to try this! Does anyone know how long this cake stays good for? I’m hoping to find something that I can make on a Sunday and stretch until Friday (or at least Thursday) for a week of treats 🙂
Carolyn says
In that case, I recommend divvying it up into individual servings and freezing some of it. Cheesecake is best for 3 to 4 days.
Alicia says
Is it possible to use this recipe and cook in instapot, if so do u have directions available? Thank u
Carolyn says
Sorry but this is a baked recipe and would be much too large for an instant pot. You can search my blog for instant pot cheesecake, as i have two of them.
Alicia says
Actually I was able to split the recipe into 2 6” pans, cooked at 28 min, rest 10min….there fridge, oh my gosh lady, this cheese cake it seriously amazing
Christine says
This cheesecake is phenomenal! I made at Xmas & everyone loved it. Making it again today for Valentine’s Day. I actually make it on top of a Sooo Ketolicious Crust & it’s perfect.
Candace says
Do you know if the recipe can be doubled for a thicker cheesecake. I have made it several times and it is absolutley divine, but is thin. Wanting to take as a dessert to a party and would like a more substantial look. Thanks!
Carolyn says
Doubled would be very hard to cook through. 1.25 or 1.5 would be better but… why not just get an 8 inch diameter springform pan? Then it would be higher but less wide.
Candace says
Thanks! I will give it a try:)
Denise Hamm says
It was really delicious! Thank you for posting this recipe.
Lisa says
I love this recipe!!
My hubby loves it too!!
Ade says
Hello! At how many degrees should I set the oven ? Thank you in advance! Can’t wait to cook it !
Carolyn says
The temperature is specified in the first line of the instructions.
Carrie Tekus says
My new go to cheesecake recipe! It is amazing. It turned out perfect, no cracking either. Thank you for this wonderful recipe.