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Classic New York Style Keto Cheesecake

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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.

Keto cheesecake on a white plate with sugar free raspberry sauce. In the background is the full cheesecake on a cake stand and a bowl of the sauce

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.

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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.

Two slices of keto cheesecake on white plates with berry sauce in a bowl

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?

Best low carb ketogenic cookbook

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.

 

Sugar free raspberry sauce being drizzled over new york style keto cheesecake

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:

  1. 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.
  2. 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.
  3. The addition of sour cream helps give the filling a truly creamy texture. You won’t taste the sour cream at all.
  4. 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.
  5. 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.

Two slices of new york style cheesecake, one with berry sauce and one with chocolate 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

A collection of the best low carb cheesecake recipes

The Best Ketogenic Cookbook!

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Two slices of new york style cheesecake, one with berry sauce and one with chocolate sauce
Print
New York Style Keto Cheesecake
Prep Time
15 mins
Cook Time
1 hr 30 mins
Chill Time
4 hrs
Total Time
1 hr 45 mins
 

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. 

Course: Dessert
Cuisine: American
Keyword: keto cheesecake, keto cheesecake recipe
Servings: 12 servings
Calories: 287 kcal
Ingredients
  • 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
Instructions

  1. 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.

  2. 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.

  3. 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.

  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 one, 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. 

Recipe Notes

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. 

 

 

Nutrition Facts
New York Style Keto Cheesecake
Amount Per Serving (1 slice)
Calories 287 Calories from Fat 222
% Daily Value*
Total Fat 24.7g 38%
Total Carbohydrates 2.9g 1%
Protein 5.3g 11%
* Percent Daily Values are based on a 2000 calorie diet.

The best New York Style keto cheesecake recipe!

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

    • 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.

      Reply

  10. 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.

    Reply

    • 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.)

      Reply

    • 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.

      Reply

  16. 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.

    Reply

  17. 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!

    Reply


    • 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.

      Reply


  21. 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

    Reply

  22. 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)?

    Reply

    • 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?

      Reply


  23. 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.

    Reply

  24. 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. 😀

    Reply


  25. 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!

    Reply

  26. 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?

    Reply

  28. 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?

    Reply

  30. 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?

    Reply


  35. 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!

    Reply


  36. 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!

    Reply


  37. 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.

    Reply


  38. 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!

    Reply


  39. Made this last night, amazing!!!! So good. I think I’ll make it and take along to Christmas functions it’s that good 😊

    Reply

  40. 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!!

    Reply

  41. 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!

    Reply

    • 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…

      Reply


  42. 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?? 🤣

    Reply

    • 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.

      Reply

      • Thank you for asking this question and your response. Why does Swerve not a factor in blood glucose and carb counting?

        Reply

        • Because it is excreted from the body without ever entering the bloodstream. Therefore it doesn’t raise blood sugar.

          Reply


  43. 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!!

    Reply


  45. 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.

    Reply

    • 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.

      Reply


  47. 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! 🙂

    Reply

  48. 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?

    Reply

    • 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.

      Reply

  51. 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.

    Reply

    • 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.

      Reply


  52. This is an incredibly delicious recipe… better than Cheesecake Factory! First time using Swerve – it doesn’t leave any weird/cool aftertaste. Thank you!

    Reply


  54. 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!

    Reply


  56. 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.

    Reply


  57. 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!!

    Reply

  58. 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.

    Reply

    • 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.

      Reply

  61. Ok, no lie, I tried this and it’s amazing! I had a random off day off work during one of Atlanta’s “snow days@ 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!

    Reply


  63. 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!

    Reply


    • Sorry to hear you didn’t like it. But what sweetener did you use because this isn’t made with any artificial sweeteners.

      Reply


  64. 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,

    Reply

    • 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!

      Reply

  65. 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

    Reply

    • 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

      Reply

  67. 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?

    Reply

    • 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.

      Reply

  68. 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.

    Reply


  69. 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!!

    Reply

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