• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

October 2, 2018

Classic New York Style Keto Cheesecake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

48.4Kshares

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.

Classic New York Style Keto Cheesecake on a white plate with raspberry 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.

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

 

The Best Ketogenic Cookbook!

4.9 from 94 votes
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 Video

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*
Fat 24.7g38%
Carbohydrates 2.9g1%
Protein 5.3g11%
* Percent Daily Values are based on a 2000 calorie diet.

48.4Kshares

Filed Under: Keto Cakes, Low Carb Tagged With: cream cheese, sour cream

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


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.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Kiri says

    October 2, 2018 at 10:20 am

    Looking so good! Delicious! I love this recipe!

    Reply
  2. Courtney says

    October 2, 2018 at 11:09 am

    If I don’t have a springform pan, could I use a glass pie pan?

    Reply
    • Carolyn says

      October 2, 2018 at 4:15 pm

      You can…but getting it out in nice pieces is going to be a bit tough, just FYI.

      Reply
      • Eff says

        February 2, 2019 at 9:59 pm

        You can solve that problem by eating it directly from the pan.

        Reply
        • angela says

          March 11, 2019 at 11:38 am

          Right on! LOL!

          Reply
        • Carl says

          December 27, 2019 at 1:21 pm

          lmao …was thinking the same thing

          Reply
      • Kathleen Dinapoli says

        February 4, 2019 at 11:24 am

        If you line the glass pan with parchment paper you can left it out.

        Reply
        • Magda Dirksen vsn schalkwyk says

          May 27, 2020 at 6:02 am

          hi
          this looks delicious!
          i’m only one person, so can i uses this recipe in ramekin bowls in water bath and halwe the ingreience. 45min bake. Will it come out just as good?

          Reply
          • Carolyn says

            May 27, 2020 at 9:13 am

            I honestly cannot say. It’s worth trying, I guess!

        • Adrianne says

          August 29, 2020 at 11:04 am

          Crinkle up the parchment a bunch and then straighten out so it will lay much more nicely.

          Reply
          • Leslie says

            November 19, 2020 at 4:51 am

            Great tip thank you!!

          • Merilyn Herrod says

            December 15, 2020 at 11:17 pm

            Hi Adrianne
            very interesting tip. To make it lay better for me I was applying a very thin coating of oil on the pan then laying down the parchment to make it adhere to the pan nicely…it works well for and your idea is really good too.. i will being rememeber that for next time.

            thanks
            Merilyn

      • Mehz says

        March 31, 2020 at 12:14 pm

        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.

        Reply
        • Carolyn says

          April 1, 2020 at 8:44 am

          This is a good article for you https://www.thespruceeats.com/metric-conversions-for-cooking-2355731

          Reply
      • Peg says

        September 1, 2020 at 8:29 pm

        Refrigerate overnight, use soak it’s temive from pan ( not spring form) in four quarters. Ref ridge rate again. Slice in pieces and freeze individually. The first piece out won’t be as pretty, get friends over and eat the 1st quarter!

        Reply
      • Sandie Moore says

        January 5, 2021 at 8:44 pm

        Fork. Enough said.

        Reply
    • Art says

      December 14, 2018 at 8:33 pm

      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?

      Reply
      • Carolyn says

        December 15, 2018 at 9:54 am

        Dry ingredients like a powdered sweetener should always be measured in a dry measuring cup.

        Reply
    • Susan says

      March 4, 2019 at 6:02 pm

      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

      Reply
    • Honora nelson says

      August 4, 2020 at 7:30 pm

      Could I use munk fruit instead of the swerve?

      Reply
  3. Bree says

    October 2, 2018 at 5:13 pm

    5 stars
    I can’t believe this is Keto friendly! I cant wait to make this!!

    Reply
  4. Charity says

    October 2, 2018 at 8:05 pm

    5 stars
    This cheesecake looks so rich and creamy! YUM!

    Reply
    • Michele Nicol says

      July 24, 2019 at 6:40 pm

      5 stars
      This is fabulous!

      Reply
  5. Kara Cook says

    October 2, 2018 at 9:40 pm

    5 stars
    This looks so yummy, especially with the berry sauce!

    Reply
  6. Erin | Dinners,Dishes and Dessert says

    October 2, 2018 at 9:53 pm

    5 stars
    This cheesecake looks amazing! I want to dive into my screen!

    Reply
    • Lindy says

      October 7, 2018 at 7:32 am

      5 stars
      I second that! It looks so good! Can’t wait to make it

      Reply
  7. Kimberly says

    October 2, 2018 at 10:26 pm

    5 stars
    This looks like perfection and I’m so glad I can enjoy a favorite dessert without all the guilt!

    Reply
    • Heather Bishop says

      July 24, 2019 at 4:16 pm

      I’m loving the recipe I’m cooking in a 4in cheesecake pans and they crack really bad any reason why?!

      Reply
      • Lisa says

        September 19, 2019 at 7:00 pm

        Did you use a water bath? Or perhaps your oven runs too hot?

        Reply
      • John Besaw says

        November 30, 2019 at 12:11 pm

        Cheesecake will crack for a couple of reasons. Over mixing the ingredients and uneven cooking.

        Reply
  8. Desiree says

    October 3, 2018 at 10:05 am

    5 stars
    Love, love, love this cheesecake!
    The best ever!
    Made it last night!

    Reply
    • Carolyn says

      October 3, 2018 at 11:36 am

      Delighted to hear it!

      Reply
      • Hannah MGF says

        January 22, 2019 at 7:39 am

        5 stars
        Can I use salted butter?? I don’t have unsalted? Much difference? X

        Reply
        • Carolyn says

          January 22, 2019 at 10:04 am

          I almost always use salted, although unsalted is standard in baking.

          Reply
          • Nicole says

            June 29, 2020 at 6:16 pm

            If I don’t have lemon zest Can I use lemon juice? If
            So how much?

          • Carolyn says

            June 29, 2020 at 10:16 pm

            Lemon juice will add too much liquid. You can skip the zest if you need.

      • Morgan says

        September 28, 2019 at 2:16 am

        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.

        Reply
        • Carolyn says

          September 28, 2019 at 8:51 am

          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!

          Reply
          • Mimi says

            September 30, 2019 at 5:44 pm

            5 stars
            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

            September 30, 2019 at 10:05 pm

            Sounds wonderful!

        • Nicole says

          February 11, 2020 at 11:07 pm

          Mine did this too! It got higher then my springform pan and then when it cooled it shrunk way down and blushed on itself !

          Reply
          • Carolyn says

            February 12, 2020 at 5:35 pm

            If it puffed up that much then you over-beat the eggs. Also… are you at altitude by chance?

  9. Lauramarie says

    October 3, 2018 at 9:35 pm

    5 stars
    Hiii, can i change the swerve for stevia ?

    Reply
    • Carolyn says

      October 4, 2018 at 8:17 am

      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. Judy says

    October 4, 2018 at 9:01 am

    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
    • Carolyn says

      October 4, 2018 at 9:35 am

      Hi Judy, you may want to check with Swerve about when they will have the 3lb bags back in stock.

      Reply
    • Erica B says

      October 5, 2018 at 5:45 am

      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
      • k jones says

        April 26, 2020 at 9:16 am

        Thanks for the Amazon vs Vitacost info.I will try them. I’m finding Amazon is often much more expensive these days and I’m a prime member. I’ve gone back to buying a lot of non-perishables from Ebay now too. Much cheaper than amazon in most cases!

        Reply
  11. Jennifer says

    October 4, 2018 at 9:11 am

    5 stars
    This looks amazing! I can’t wait to try it

    Reply
  12. Steve says

    October 4, 2018 at 1:33 pm

    How much Splenda or monkfruit can I substitute the sweetener? And can it be done in muffin tin with cupcake wrappers ?

    Reply
    • Carolyn says

      October 4, 2018 at 2:36 pm

      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
  13. Stacy says

    October 4, 2018 at 6:15 pm

    Would this be instapot capable? What changes would need to be made?

    Reply
    • Carolyn says

      October 5, 2018 at 8:42 am

      I did not test this recipe in an instant pot, Sorry.

      Reply
  14. Wenda says

    October 7, 2018 at 9:06 am

    5 stars
    I love your recipes ….but our cream and oven are spelled wrong….

    Reply
  15. Betsy says

    October 7, 2018 at 12:48 pm

    5 stars
    Thanks for this! Looks fantastic for the holidays coming up.

    Reply
  16. Taru Parsons says

    October 7, 2018 at 3:12 pm

    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
    • Carolyn says

      October 7, 2018 at 5:00 pm

      It will hold together. Just try it!

      Reply
      • Toni says

        February 22, 2019 at 1:39 pm

        I don’t even understand that question. It isn’t baked in slices. Omg just saying

        Reply
    • Erica B says

      October 8, 2018 at 10:42 pm

      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? 😁)

      Reply
      • Carolyn says

        October 9, 2018 at 8:12 am

        Thanks, Erica!

        Reply
    • Becky says

      January 21, 2020 at 9:35 pm

      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!!

      Reply
      • Merilyn Herrod says

        December 15, 2020 at 11:58 pm

        i will try the lemons zest in the berry sauce and a tad of brandy next time..sounds very good. Thanks

        Reply
  17. Robbi Savi says

    October 7, 2018 at 11:07 pm

    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
  18. Cathy says

    October 8, 2018 at 2:57 pm

    Line the entire pan with parchment or grease and cost with coconut flour

    Reply
    • Merilyn Herrod says

      December 16, 2020 at 12:01 am

      Im really curious, why line the whole springform and the coat in coconut flour?

      Reply
  19. Joyce says

    October 10, 2018 at 7:34 am

    Has anyone tried making this in the instapot yet? Thanks!

    Reply
    • Estelle says

      December 25, 2018 at 3:30 am

      5 stars
      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
  20. Kay says

    October 11, 2018 at 6:35 pm

    I see total carbs of 2.9 but what is the net carb…..for keto

    Reply
    • Carolyn says

      October 12, 2018 at 7:41 am

      All you have to do is subtract the fiber. In this case, there isn’t much.

      Reply
    • Yolande Ferguson says

      March 15, 2019 at 9:40 pm

      Can you please share the amount of carbs in the berry sauce?

      Reply
  21. Marina Rodriguez says

    October 12, 2018 at 1:42 pm

    5 stars
    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
    • Carolyn says

      October 12, 2018 at 3:08 pm

      That’s perfectly okay. Some ovens brown things more than others. I think it will still be amazing.

      Reply
  22. Denise says

    October 13, 2018 at 3:16 pm

    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
    • Carolyn says

      October 14, 2018 at 7:22 am

      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
      • Daniel Mason says

        March 27, 2019 at 1:50 pm

        Scale, you can convert and measure that way.

        Reply
  23. Erica B says

    October 16, 2018 at 6:54 pm

    5 stars
    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. Denise says

    October 21, 2018 at 5:53 pm

    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. KetoFastMomma - Myh says

    November 3, 2018 at 2:38 am

    5 stars
    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. Kristen says

    November 5, 2018 at 10:46 pm

    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
    • Carolyn says

      November 5, 2018 at 11:12 pm

      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. 🙂

      Reply
    • Kristen says

      November 6, 2018 at 3:55 pm

      Oooh that’s amazing, I had no idea (new to Keto over here)!

      Reply
  27. Daniele says

    November 6, 2018 at 3:22 pm

    I forgot to buy a lemon! Will orange zest work?

    Reply
    • Carolyn says

      November 6, 2018 at 3:36 pm

      Absolutely!

      Reply
  28. Becky Adams says

    November 8, 2018 at 10:14 am

    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
    • Carolyn says

      November 16, 2018 at 7:49 pm

      No idea since I didn’t bake it that way.

      Reply
  29. Safaa says

    November 8, 2018 at 3:28 pm

    5 stars
    Hi!
    I want to make this cheesecake today! But I don’t have sour cream, can I substitute it with yogurt?

    Reply
    • Carolyn says

      November 8, 2018 at 6:13 pm

      I think so as long as it’s good thick Greek yogurt. Otherwise you’re better off waiting.

      Reply
  30. Emilie says

    November 12, 2018 at 12:16 am

    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
    • Carolyn says

      November 12, 2018 at 8:01 am

      I really can’t say for sure but as long as it’s thick, it will probably work.

      Reply
  31. Yappa says

    November 19, 2018 at 4:07 pm

    Can I make this using granulated Swerve? Would it make a difference on the cheesecake as opposed to powdered?

    Reply
    • Carolyn says

      November 19, 2018 at 11:18 pm

      It just may turn out a bit grittier although I think it should be okay.

      Reply
    • Barbara Eisenhower says

      May 17, 2019 at 11:06 pm

      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?

      Reply
      • Carolyn says

        May 18, 2019 at 6:47 am

        What are you seeing? Because ALL of the nutritional information is right at the bottom of the recipe.

        Reply
  32. Candice Brunet says

    November 20, 2018 at 12:07 pm

    I am just wondering if I made these into bite size cups can they be frozen?

    Reply
    • Carolyn says

      November 20, 2018 at 5:02 pm

      I am sure they can but I can’t guide you as to baking time because I haven’t made it that way.

      Reply
    • Ann says

      July 12, 2020 at 6:41 am

      I made this cheesecake yesterday. It came out beautifully! I did not have powdered Swerve so I put my granular Swerve in the food processor. The cheesecake was yummy and I made the berry sauce to go with it. I was curious about the nutritional values as the recipe only shows how much fat, total carbs, and protein. No fiber, no sugar, no sugar alcohols. How I I find out how many net carbs a slice is then?

      Reply
      • Carolyn says

        July 12, 2020 at 7:02 am

        There is no fiber in a cheesecake like this. And as I state in my nutritional disclaimer, I don’t count erythritol toward carbs since our bodies don’t treat it as a carb. So what you see there is the total carb count.

        Reply
  33. Lisa B says

    November 22, 2018 at 8:59 am

    How many servings do you cut this into for the carb and calorie count?

    Reply
  34. Lisa B says

    November 22, 2018 at 9:03 am

    Haha nevermind, I found it! 😂

    Reply
  35. Chris says

    November 22, 2018 at 10:30 am

    5 stars
    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. Michelle says

    November 24, 2018 at 3:55 pm

    5 stars
    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
    • Carolyn says

      November 24, 2018 at 7:02 pm

      You do need to wrap it tightly to avoid the water. More dense… hmmm. Maybe no sour cream!

      Reply
  37. SUE says

    December 1, 2018 at 3:50 pm

    5 stars
    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
    • Carolyn says

      December 1, 2018 at 5:40 pm

      So glad you like it!

      Reply
  38. Jane Keffer says

    December 2, 2018 at 4:55 pm

    5 stars
    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. Susan says

    December 3, 2018 at 1:42 am

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

    Reply
    • Carolyn says

      December 3, 2018 at 8:04 am

      Wonderful!

      Reply
  40. tara cattani says

    December 18, 2018 at 8:52 am

    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
    • Carolyn says

      December 18, 2018 at 10:09 am

      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.

      Reply
    • Carolyn says

      December 18, 2018 at 10:11 am

      And yes, the cake alone freezes just fine.

      Reply
  41. Courtney says

    December 24, 2018 at 10:06 am

    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
    • Carolyn says

      December 24, 2018 at 11:01 am

      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. Carly says

    December 26, 2018 at 10:38 pm

    5 stars
    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
    • Carolyn says

      December 27, 2018 at 9:45 am

      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
      • Pam Brown says

        January 22, 2019 at 3:51 pm

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

        Reply
        • Carolyn says

          January 22, 2019 at 6:10 pm

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

          Reply
  43. Tash says

    December 30, 2018 at 3:45 am

    5 stars
    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
  44. Elizabeth Price says

    December 30, 2018 at 9:36 pm

    5 stars
    Made this for company—very nice texture and flavor. We didn’t miss the crust one bit!

    Reply
  45. Sawyer says

    January 5, 2019 at 12:07 am

    5 stars
    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
    • Carolyn says

      January 5, 2019 at 9:53 am

      Thanks so much, glad it worked out!

      Reply
    • Erica B says

      January 11, 2019 at 12:27 pm

      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
    • Nancy says

      January 17, 2019 at 1:48 pm

      How much granulated stevia did you use? I can’t find swerve at the stores near me.

      Reply
      • Margaret Maass says

        January 19, 2019 at 8:50 pm

        I was wondering the same thing.

        Reply
    • Stephanie says

      April 13, 2019 at 11:01 pm

      How much granulated stevia did you use?

      Reply
  46. JanP says

    January 8, 2019 at 6:24 pm

    5 stars
    This cheesecake is awesome!! Thank you once again for another great recipe!

    Reply
  47. Vickie says

    January 11, 2019 at 3:39 pm

    5 stars
    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
    • Carolyn says

      January 11, 2019 at 4:00 pm

      So glad you liked it. And honoured that it was your first cheesecake ever. 🙂

      Reply
    • Merilyn Herrod says

      December 16, 2020 at 12:15 am

      Hi Vickie
      It was my first keto cheesecake too and mine turned out perfect…and really pretty with the berry sauce ot top. I also wish I could post a photo. I am so amazed amd impressed. Isn’t it great to have something turn out so well on the first attempt.

      Reply
  48. Nancy says

    January 17, 2019 at 1:55 pm

    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
    • Carolyn says

      January 17, 2019 at 4:44 pm

      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
  49. Gail says

    January 17, 2019 at 6:42 pm

    Can you make this WITH a crust? If so, how would that affect baking time?

    Reply
    • Carolyn says

      January 17, 2019 at 7:26 pm

      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.

      Reply
      • Gail Bauman says

        January 17, 2019 at 11:27 pm

        Thanks!

        Reply
  50. Angela says

    January 21, 2019 at 8:33 am

    What kind of cream cheese do you use?

    Reply
    • Carolyn says

      January 21, 2019 at 10:29 am

      Organic Valley most of the time.

      Reply
      • Angela Huggins says

        January 21, 2019 at 5:08 pm

        Thank you. I can’t wait to make this for my co-workers birthday

        Reply
  51. Angela Huggins says

    January 21, 2019 at 5:07 pm

    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
    • Carolyn says

      January 21, 2019 at 5:42 pm

      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
      • Angela Huggins says

        February 10, 2019 at 2:11 pm

        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. 😁

        Reply
        • Carolyn says

          February 10, 2019 at 7:43 pm

          So glad to hear it, Angela!

          Reply
  52. Solution Focused says

    January 22, 2019 at 1:40 am

    5 stars
    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
  53. march says

    January 25, 2019 at 5:10 am

    5 stars
    I am a sucker for a good New York Style Cheesecake! This looks absolutely wonderful!

    Reply
  54. Michelle says

    January 25, 2019 at 8:50 am

    5 stars
    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
    • Carolyn says

      January 25, 2019 at 12:00 pm

      Thanks, Michelle!

      Reply
  55. sarah h says

    January 25, 2019 at 10:36 pm

    5 stars
    Hi,

    What cream cheese do you usually use?
    Thank you!

    Reply
    • Carolyn says

      January 26, 2019 at 9:02 am

      I usually use the organic Whole Foods brand or Organic Valley.

      Reply
  56. Jessica says

    January 29, 2019 at 7:58 pm

    5 stars
    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
    • Carolyn says

      January 29, 2019 at 11:18 pm

      So happy to hear that!

      Reply
  57. Sharon says

    January 30, 2019 at 12:58 pm

    5 stars
    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
    • Carolyn says

      January 30, 2019 at 1:30 pm

      That’s fantastic! Great meal planning strategy.

      Reply
  58. Dee says

    January 31, 2019 at 8:38 am

    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
  59. Maria says

    February 1, 2019 at 10:20 am

    Can you use xylitol if you don’t have swerve?

    Reply
    • Carolyn says

      February 1, 2019 at 1:26 pm

      I don’t really use it but I think it should work.

      Reply
      • Flor says

        November 23, 2019 at 10:31 pm

        I don’t understand what I did wrong. Cheesecake is creamy but tasteless. Used the 1 cup powdered swerve. Please help!

        Reply
        • Carolyn says

          November 24, 2019 at 7:42 am

          I honestly couldn’t say why it would be tasteless. Did you make some sauce to go with it?

          Reply
          • Anne says

            December 17, 2019 at 10:49 am

            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!

  60. Ruth says

    February 1, 2019 at 9:24 pm

    hi, I only have liquid sweetner. Will this be ok?

    Reply
    • Carolyn says

      February 4, 2019 at 7:44 pm

      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. Korin says

    February 2, 2019 at 12:51 am

    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!

    Reply
  62. Mandy says

    February 3, 2019 at 11:55 am

    Could you use the granulated Swerve instead of powders form? It’s all I have!

    Reply
    • Carolyn says

      February 3, 2019 at 12:40 pm

      Yes, it just may recrystallize a bit more as it sits.

      Reply
  63. Kira says

    February 6, 2019 at 7:45 am

    2 stars
    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
    • Carolyn says

      February 7, 2019 at 8:18 am

      5 stars
      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. Keith says

    February 8, 2019 at 1:58 pm

    5 stars
    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
    • Keith says

      February 20, 2019 at 9:20 am

      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. E says

    February 10, 2019 at 4:30 pm

    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
    • Carolyn says

      February 10, 2019 at 7:42 pm

      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
  66. Luar says

    February 13, 2019 at 2:57 pm

    Can i use truvia instead of swerve?

    Reply
    • Carolyn says

      February 13, 2019 at 3:01 pm

      I think it would work but Truvia is 2x as sweet as Swerve so you would need less.

      Reply
  67. Kim says

    February 13, 2019 at 11:50 pm

    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
    • Carolyn says

      February 14, 2019 at 8:12 am

      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. Art S says

    February 17, 2019 at 6:44 am

    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
    • Carolyn says

      February 17, 2019 at 8:50 am

      Glad to hear it!

      Reply
  69. Ryan says

    February 19, 2019 at 8:58 pm

    5 stars
    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
    • Carolyn says

      February 19, 2019 at 10:32 pm

      So glad to hear it!

      Reply
  70. Rosanna Mercuri says

    February 28, 2019 at 10:33 pm

    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.

    Reply
    • Carolyn says

      March 1, 2019 at 8:03 am

      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.

      Reply
  71. Suzy says

    March 2, 2019 at 3:25 pm

    5 stars
    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!!

    Reply
    • Carolyn says

      March 2, 2019 at 5:07 pm

      So glad to hear it!

      Reply
  72. Sheila Weber says

    March 5, 2019 at 11:51 am

    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?

    Reply
    • Carolyn says

      March 5, 2019 at 1:44 pm

      Almond extract would be fabulous! I think it could go either way with the lemon zest… could be good!

      Reply
  73. Sheila says

    March 6, 2019 at 11:28 pm

    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?

    Reply
    • Carolyn says

      March 7, 2019 at 9:17 am

      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.

      Reply
  74. Sheila says

    March 7, 2019 at 9:47 pm

    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

    Reply
    • Carolyn says

      March 8, 2019 at 1:10 pm

      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.

      Reply
  75. Angela Jimenez says

    March 11, 2019 at 11:42 am

    5 stars
    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.

    Reply
    • Carolyn says

      March 11, 2019 at 11:59 am

      So glad to hear it!

      Reply
  76. Irina says

    March 12, 2019 at 1:28 pm

    5 stars
    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

    Reply
    • Carolyn says

      March 12, 2019 at 9:59 pm

      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).

      Reply
  77. Sirkka says

    March 13, 2019 at 4:58 am

    5 stars
    Absolutely delicious! Thank you!

    Reply
  78. Sarah says

    March 13, 2019 at 2:46 pm

    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?

    Reply
    • Carolyn says

      March 13, 2019 at 7:40 pm

      What sweeteners have you already tried?

      Reply
  79. Alyssa says

    March 14, 2019 at 9:59 am

    5 stars
    Carolyn, what a gorgeous cheese cake ! Your directions make this seem like such an easy approach, too. I would love to make this soon!

    Reply
  80. Lydia says

    March 15, 2019 at 6:37 am

    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.

    Reply
    • Carolyn says

      March 15, 2019 at 7:39 am

      Please look at some of my other cheesecake recipes (I have tons!) to see. Usually you do bake it for a bit first

      Reply
  81. Olga says

    March 16, 2019 at 1:38 am

    5 stars
    Carolyn, this cheesecake looks amazing! I can’t wait to make it!

    Reply
  82. Linda says

    March 16, 2019 at 9:58 pm

    5 stars
    Just what the Doctor ordered. Yum! Thank you

    Reply
  83. debbie Bryant says

    March 19, 2019 at 8:41 am

    If I dont have a 9 inch springfoam pan but I have an 8 or 10 inch , which should I use

    Reply
    • Carolyn says

      March 28, 2019 at 7:07 pm

      Either would be fine but obviously you have to adjust the baking time.

      Reply
  84. Talia says

    March 22, 2019 at 1:33 am

    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.

    Reply
    • Carolyn says

      March 22, 2019 at 9:21 am

      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!

      Reply
  85. Anna says

    March 24, 2019 at 5:03 am

    5 stars
    Carolyn, this looks amazing! Thank you, I will try this right away)

    Reply
  86. debbie Bryant says

    March 26, 2019 at 12:45 am

    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

    Reply
    • Carolyn says

      March 26, 2019 at 7:11 am

      Happy birthday!

      Reply
  87. Kelly Charbula says

    April 7, 2019 at 3:06 pm

    3 stars
    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

    Reply
    • Carolyn says

      April 7, 2019 at 4:28 pm

      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.

      Reply
  88. Patty says

    April 16, 2019 at 11:14 am

    5 stars
    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.

    Reply
    • Carolyn says

      April 16, 2019 at 8:36 pm

      Hi Patty. I have tons of cheesecake recipes that have a crust. Search those and you can take your pick!

      Reply
  89. Talya says

    April 16, 2019 at 11:22 am

    This looks so amazing I am off to buy some cream cheese to make this tomorrow!

    Reply
  90. timi says

    April 21, 2019 at 4:04 pm

    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

    Reply
    • Carolyn says

      April 21, 2019 at 9:00 pm

      Sounds like your oven runs on the cool side. You may want to get an oven thermometer to check on that.

      Reply
  91. Marina Olsson says

    April 29, 2019 at 3:48 am

    Hi, anyone tried to bake it in a crockpot?

    Reply
  92. Tommie says

    April 30, 2019 at 9:38 pm

    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

    Reply
    • Carolyn says

      May 1, 2019 at 7:37 am

      I have no idea, sorry. I didn’t try it that way. You will need to experiment.

      Reply
  93. Rose says

    May 11, 2019 at 11:41 am

    5 stars
    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!

    Reply
    • Carolyn says

      May 12, 2019 at 7:21 am

      Thanks for the tip!

      Reply
  94. Renie says

    June 3, 2019 at 9:59 am

    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?

    Reply
    • Carolyn says

      June 3, 2019 at 1:21 pm

      That’s hard to say without more info. Did you switch sweeteners or brands of anything in the recipe?

      Reply
  95. L says

    June 12, 2019 at 8:48 pm

    5 stars
    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?

    Reply
    • Carolyn says

      June 12, 2019 at 9:46 pm

      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.

      Reply
  96. Melissa says

    June 25, 2019 at 5:53 pm

    5 stars
    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!😘

    Reply
    • Carolyn says

      June 27, 2019 at 4:04 pm

      So glad you liked it!

      Reply
  97. Nicole Casteel says

    June 28, 2019 at 10:11 am

    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!

    Reply
    • Carolyn says

      June 28, 2019 at 6:27 pm

      So glad to hear it!

      Reply
  98. Lasa says

    July 14, 2019 at 4:02 pm

    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.😉

    Reply
    • Carolyn says

      July 14, 2019 at 5:00 pm

      So glad you liked it!

      Reply
  99. Jamie says

    July 17, 2019 at 3:38 pm

    Can I use sugar free Jell-o mix instead of sweetener?

    Reply
    • Carolyn says

      July 17, 2019 at 5:54 pm

      I don’t think it would be very good in this recipe. It would affect the consistency a lot.

      Reply
  100. Andrea says

    July 22, 2019 at 4:36 pm

    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.

    Reply
    • Carolyn says

      July 22, 2019 at 4:40 pm

      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.

      Reply
      • Andrea says

        July 22, 2019 at 6:30 pm

        Thank you! its about to go in the oven!

        Reply
  101. Daniela says

    August 3, 2019 at 2:34 pm

    5 stars
    This was really, really good! Didn’t need any toppings, thank you!

    Reply
  102. Mary says

    October 3, 2019 at 2:12 pm

    Can you recommend what to add if you prefer to not use any sweetener? Maybe more cream cheese or ? Thanks!

    Reply
    • Carolyn says

      October 3, 2019 at 8:57 pm

      I don’t think you will need to add anything to give it structure, it should be okay. I am curious… entirely unsweetened cheesecake?

      Reply
  103. Melissa Maury says

    October 9, 2019 at 11:40 am

    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 😉

    Reply
    • Carolyn says

      October 9, 2019 at 2:34 pm

      So glad you liked it!

      Reply
  104. Kate says

    October 13, 2019 at 11:08 am

    5 stars
    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?

    Reply
    • Carolyn says

      October 13, 2019 at 2:45 pm

      You probably could but I would also leave out the sour cream, as pumpkin puree adds a great deal of moisture.

      Reply
  105. Nithin says

    October 31, 2019 at 11:44 pm

    5 stars
    This recipe was an absolute hit at the potluck, Thank you!

    Reply
    • Carolyn says

      November 1, 2019 at 7:41 am

      So glad to hear it!

      Reply
  106. Laureen Stilling says

    November 1, 2019 at 11:27 pm

    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

    Reply
    • Laureen Stilling says

      November 2, 2019 at 2:26 pm

      It is very crumbly… but tastes so amazing… what have I done wrong?

      Reply
      • Carolyn says

        November 2, 2019 at 5:47 pm

        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.

        Reply
  107. Lisa M says

    November 9, 2019 at 5:10 am

    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!!!

    Reply
    • Carolyn says

      November 9, 2019 at 7:59 am

      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.

      Reply
  108. liz gross says

    November 10, 2019 at 9:33 pm

    5 stars
    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!

    Reply
  109. Susan Elliott says

    November 14, 2019 at 2:20 pm

    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!

    Reply
    • Carolyn says

      November 15, 2019 at 7:59 am

      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.

      Reply
  110. Fran says

    November 16, 2019 at 11:32 am

    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!

    Reply
  111. Lois Langlois says

    November 21, 2019 at 12:30 pm

    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

    Reply
    • Carolyn says

      November 21, 2019 at 6:49 pm

      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.

      Reply
  112. CICI says

    November 24, 2019 at 8:36 am

    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?

    Reply
    • Carolyn says

      November 24, 2019 at 9:04 am

      Yes, the whole cake can be frozen. And it’s done in a regular oven.

      Reply
  113. Louise says

    December 13, 2019 at 8:38 am

    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…

    Reply
    • Carolyn says

      December 13, 2019 at 9:55 am

      Because this is baked, you can use the granular… although pulverizing it might help a little.

      Reply
  114. Anne says

    December 17, 2019 at 10:55 am

    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!

    Reply
    • Carolyn says

      December 17, 2019 at 11:29 am

      Yes, it can be frozen, just be sure to wrap it up tightly.

      Reply
  115. Jody Brisebois says

    December 19, 2019 at 12:47 pm

    Can you post a picture of how to wrap the tinfoil

    Reply
    • Carolyn says

      December 19, 2019 at 1:46 pm

      No, sorry I don’t have one. I am sure you can google such a thing, though.

      Reply
  116. Maggie says

    December 23, 2019 at 5:29 pm

    5 stars
    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

    Reply
    • Carolyn says

      December 23, 2019 at 7:07 pm

      So glad you liked it and that they satisfied that craving!

      Reply
  117. Brandy says

    December 27, 2019 at 6:08 pm

    5 stars
    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…

    Reply
  118. Christine says

    December 28, 2019 at 12:43 am

    5 stars
    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.

    Reply
  119. Chris R says

    December 29, 2019 at 4:35 pm

    5 stars
    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!!

    Reply
  120. Michelle says

    December 30, 2019 at 6:15 pm

    What should you grease the pan/parchment paper with?

    Reply
    • Carolyn says

      December 30, 2019 at 6:57 pm

      Butter, coconut oil, avocado oil… your choice!

      Reply
      • Michelle says

        December 30, 2019 at 7:12 pm

        Thanks! I’m looking forward to making this for tomorrow night!

        Reply
  121. Shirley says

    December 31, 2019 at 2:38 am

    You are my HERO! I can do this Keto thing with this cheesecake in my life!

    Reply
  122. Lynda says

    January 7, 2020 at 12:08 pm

    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.

    Reply
  123. claudia says

    January 15, 2020 at 9:55 am

    4 stars
    next time i’m trying it with less erythritol. too sweet.

    Reply
  124. Mary says

    January 18, 2020 at 4:58 am

    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.

    Reply
  125. Billie Jo says

    January 21, 2020 at 10:13 am

    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 🙂

    Reply
    • Carolyn says

      January 21, 2020 at 12:50 pm

      In that case, I recommend divvying it up into individual servings and freezing some of it. Cheesecake is best for 3 to 4 days.

      Reply
  126. Alicia says

    February 5, 2020 at 7:05 pm

    Is it possible to use this recipe and cook in instapot, if so do u have directions available? Thank u

    Reply
    • Carolyn says

      February 5, 2020 at 8:16 pm

      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.

      Reply
      • Alicia says

        February 7, 2020 at 7:33 pm

        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

        Reply
  127. Christine says

    February 14, 2020 at 10:42 am

    5 stars
    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.

    Reply
  128. Candace says

    February 20, 2020 at 9:25 pm

    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!

    Reply
    • Carolyn says

      February 20, 2020 at 10:21 pm

      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.

      Reply
      • Candace says

        February 21, 2020 at 11:06 am

        5 stars
        Thanks! I will give it a try:)

        Reply
  129. Denise Hamm says

    February 29, 2020 at 2:58 pm

    5 stars
    It was really delicious! Thank you for posting this recipe.

    Reply
  130. Lisa says

    March 23, 2020 at 3:02 pm

    4 stars
    I love this recipe!!
    My hubby loves it too!!

    Reply
  131. Ade says

    March 25, 2020 at 9:49 am

    Hello! At how many degrees should I set the oven ? Thank you in advance! Can’t wait to cook it !

    Reply
    • Carolyn says

      March 25, 2020 at 1:44 pm

      The temperature is specified in the first line of the instructions.

      Reply
  132. Carrie Tekus says

    March 29, 2020 at 9:12 pm

    5 stars
    My new go to cheesecake recipe! It is amazing. It turned out perfect, no cracking either. Thank you for this wonderful recipe.

    Reply
  133. Justin says

    April 13, 2020 at 10:37 am

    5 stars
    I never review recipes, but this one was spot on. Best Keto dessert I’ve ever had—tasted just like the real thing! I made it in an almond flour-pecan crust and it was just perfect.

    Reply
    • Carolyn says

      April 13, 2020 at 12:47 pm

      Thanks so much!

      Reply
  134. Stacey says

    April 15, 2020 at 1:23 pm

    5 stars
    Carolyn- my cheesecake came out about 1″ thick. Would it rise a little if I beat the batter a little longer? Otherwise came out perfect, no cracking!

    Reply
    • Carolyn says

      April 15, 2020 at 3:47 pm

      What size pan did you use?

      Reply
  135. Judy says

    April 16, 2020 at 5:10 pm

    4 stars
    Hi Carolyn, Thank you very much for a really creamy cheesecake recipe!

    We are in self isolation, during COVID19. , We asked our friend to pick up 1 cream cheese for us when she got our groceries. The store had none, so she went to Costco. She brought back a package of EIGHT bars!!!

    Passover is here, and this recipe is perfect for Passover. No grains! I had to use a special Passover sucrose sweetener, but it was still good, Made the berry sauce. Looking forward to our holiday where we eat dairy products next month. We feel this cheesecake will be much better with a keto crust and your recommended sweetener.

    Reply
    • Judy says

      April 16, 2020 at 5:18 pm

      I did forget the vanilla extract, which would have helped the flavor. It was at the end of a very long day of cooking.

      I tasted it when most of it was in the pan. Wish i had done that sooner!

      I was very temped to add lemon extract and more lemon zest to make it lemon cheesecake. should I swap the 1 tsp vanilla for the lemon extract? Should i increase the lemon zest? By how much? 2Tsp was almost a full lemon.

      Reply
    • Carolyn says

      April 16, 2020 at 6:12 pm

      So glad to hear it!

      Reply
    • Vikki Brown says

      May 2, 2020 at 9:49 pm

      Correction: I am going to try to cook it sous vide – I tried doing it soup vide and it was a disaster:)

      Reply
  136. Susan says

    April 26, 2020 at 2:13 am

    5 stars
    This is absolutely the best and most delicious recipe I have tried so far. It is creamy and so smooth. I will be making it regularly. It is also quick and easy to make. I would not hesitate to serve this to guests. It holds up perfectly without a crust.

    Reply
  137. Vikki Brown says

    May 2, 2020 at 9:45 pm

    Made this the other day with a simple strawberry sauce and it was delicious. I had never baked a cheesecake before trying this and it turned out to be super easy. I like the fact that it has no crust so I am either to try cooking it soups vide in small mason jars. The idea of having cheesecake whenever I want is a definite keto win.

    Reply
  138. Antonio says

    May 11, 2020 at 9:07 am

    Hola, what is the perfect pan size to use on this recipe?

    Reply
    • Carolyn says

      May 11, 2020 at 9:25 am

      The pan size is in the first step of the instructions! 🙂

      Reply
  139. Barrie says

    May 14, 2020 at 3:11 pm

    Thank you so much for the easy recipe. Have never made a cheesecake before so I followed your instructions exactly. It’s just beautiful out of the oven. Can’t wait to taste it. Also made the berry sauce. I’m sure my family will love it!

    Reply
    • Carolyn says

      May 14, 2020 at 4:44 pm

      So glad to hear it!

      Reply
  140. Megan says

    May 29, 2020 at 5:02 am

    5 stars
    I made this yesterday for our Shavuot family meal (cheese foods eaten for this holiday). And it was SUPER yummy. I adore cheesecake and have missed eating cheesecake (3+ years of no sugar, fruits and grains).

    Reply
  141. Steve says

    May 30, 2020 at 5:04 pm

    Dont be fooled by this recipe. It HAS CARBS. Swerve contains 5 CARBS (written on Swerve package) per tsp or 48 X 5 = 240 carbs. Divide it by 12 and you get 20 per serving PLUS the carbs from the other ingredients. Quick calc on my part and you get 21.8g of carbs per serving. If you assume that Swerve has essentially no carbs, then the number shown is close to what I calculated.

    Reply
    • Carolyn says

      May 30, 2020 at 5:07 pm

      Please read the nutritional disclaimer at the bottom of every recipe. Also please do your research. Yes, Swerve and all erythritol based sweeteners have carbs. They have no impact on blood sugar.

      Do you know how carbs are calculated in all foods? ALL other nutrients are subtracted and the end result is thought to be the carb count of a food. But erythritol does not behave like other carbs and shouldn’t be treated as such… they simply have no other category to put them in.

      Reply
  142. Baker Judy says

    May 31, 2020 at 4:33 pm

    5 stars
    Hi Carolyn,

    We give this cheesecake a “10!” I made the full size cheesecake with a crust, and both toppings. I have make 1/3 of it without a crust awhile back, and enjoy it so much more with one of your crusts.

    We have a Jewish holiday called Shavuot (Feast of Weekss). Some calendars call it Pentacost, because it’s the 50th day from the second day of Passover. There are always food for a Jewish holiday, and this is dairy foods. I was looking at your crepes so I can make blintz soufle, but this is faster.

    It’s only the two of us, but we enjoyed it over the 2 days of holiday! And we will share with the person who buys our groceries.

    Now a question about your Keto Baking Book:
    I downloaded your kindle comments. You really nailed what it’s like to find that a baker can’t bake because of diabetes! I used to bake challah and other breads for a farmers maket. Suddenly, I can’t make people happy with my baked goods. It’s not the eating that interests me, it’s the baking.

    I want to buy a hardback edition. The paperback probably won’t stay open. Amazon doesn’t carry a hardback. They only carry a spiral bound, which is so much more expensive than I can spend–about $40 with tax.

    Does any place sell a hardback? Something around $40?

    Thank you ever so much,
    Judy Mayer
    Simi Valley, CA

    Reply
    • Baker Judy says

      May 31, 2020 at 4:34 pm

      oops. A hardback for about $30. I am a senior, watching budget. This is more than I would spend, but I am sure it will be worth it.

      Reply
      • Carolyn says

        May 31, 2020 at 5:32 pm

        Hi Judy… there is no hardback edition. But what a lot of people are doing is taking the paperback to Kinko’s and having them spiral bind it for about $8 to $10. Thanks so much for your kind words. <3

        Reply
  143. Zara says

    June 3, 2020 at 4:30 pm

    5 stars
    Hello Carolyn,

    Thank you so much for this recipe! This is probably the best cheesecake I have ever made (counting the regular high-carb ones). The recipe is absolutely perfect. The lemon zest gives such a nice flavour. I had to replace the sweetener with 1 1/3 cup powdered erythritol (as this is what I have). A piece of advice for the readers – if you need to replace the sweetener like I had to, make sure to use a converter, as sweetness varies.

    My oven is fan-forced, so cheesecakes are always difficult to bake right in it (some just wouldn’t set very well). I did bake for the full 90 minutes. It does have creamier parts inside but the pieces come out whole without breaking apart.

    I have just started the Atkins diet, so this recipe is god sent. I didn’t have any suitable syrup available and I cannot have any fruit just yet, so I just used some red food colouring to make swirls on top before putting it in the oven.

    Absolutely wonderful!

    Reply
    • Carolyn says

      June 3, 2020 at 5:49 pm

      Glad to hear it!

      Reply
  144. Talin says

    June 20, 2020 at 1:36 pm

    This truly is the best cheesecake recipe! Thank you !

    Reply
  145. Laura Virginia Kiernan says

    June 22, 2020 at 10:49 am

    Hi Carolyn, do you think this could be made with liquid sweetener? I am having some bad reactions to all erythritol-based sweeteners lately but am craving cheesecake. Do you think the texture will suffer too much if I just add liquid sweetener to taste? Thanks!

    Reply
    • Carolyn says

      June 22, 2020 at 11:20 am

      It may be a bit more dense but if you can’t tolerate the other options, then I say go for it.

      Reply
  146. Claire says

    June 27, 2020 at 10:17 am

    Hi Carolyn, I have the cheesecake in the oven right now, however, after about 45 minutes it was overflowing. It is still very jiggly so it still needs more time in the oven. Why do you think it raised so much that it overflowed?

    Reply
    • Claire says

      June 27, 2020 at 11:33 am

      So I took it out of the oven and noticed that I used regular foil instead of the usual heavy duty one and water seeped in the tin. I’m guessing that was the problem. Can’t think of any other reason, I’ve been making cheesecakes for a very long time and never had this problem, especially with your recipes.

      Reply
      • Carolyn says

        June 27, 2020 at 11:55 am

        Darn, I am sorry about that!

        Reply
  147. Linda Hank says

    June 28, 2020 at 7:35 pm

    5 stars
    I love your recipes! I made the New York cheesecake the other day and it was the best cheesecake I’ve ever had! I finished it today and will make another one tomorrow. I’m going to keep one in the fridge at all times. What a great treat to keep me on my Keto path. My husband didn’t believe that it was Keto.

    Reply
    • Carolyn says

      June 28, 2020 at 9:22 pm

      Delighted to hear it!

      Reply
  148. Ani Asatryan says

    July 5, 2020 at 10:28 am

    5 stars
    This recipe was amazing! Super light and delicios!

    Reply
  149. Vickie Worthington says

    July 11, 2020 at 4:35 pm

    Made this cheesecake several times and it’s now our fav! I made it yesterday and oops it didn’t rise, it’s flat! So greased the pan well today and made it again, and the same thing! Looking through the glass and I can see it’s not rising! What is going on? Trying to get it right for my grandson’s b-day tomorrow. Hope you can help!

    Reply
    • Carolyn says

      July 11, 2020 at 10:32 pm

      This is a cheesecake… you don’t want it to rise much at all. Otherwise it puffs up, deflates, and cracks. I am confused about your first comment about how it’s your fave?

      Reply
  150. Candace Spaid says

    July 13, 2020 at 9:39 am

    Has anyone tried freezing the cheesecake after cooking. It’s just the 2 of us.

    Reply
  151. Angela says

    July 13, 2020 at 9:40 am

    5 stars
    This is my favorite keto dessert! My favorite cheesecake. My best keto friend.

    My mom made a cheesecake when I was a kid, and it was so good I still remember the taste. I’ve tried to duplicate it but it always missed the mark. But… I bought your book, tried your recipe, and added the SF strawberry jello and a sprinkling of chopped strawberries on top. It. Was. Perfect.

    Your New York style cheesecake is my go-to dessert for guests, special occasions, and even weekly visits with my daughter and son-in-law. Thank you so much for creating this memory-invoking masterpiece!

    Reply
    • Carolyn says

      July 13, 2020 at 12:41 pm

      So happy to hear that!

      Reply
  152. Ann Palmer says

    July 13, 2020 at 6:20 pm

    5 stars
    Fabulous cheesecake. Does tend to taste not as good after a few days in the fridge but I think that is due to the cream cheese. I make half the amount of cheesecake and bake it in a small loaf pan. Takes 90 minutes but it is easier when putting in a water bath. Best recipe ever and tastes just as good as the real deal.

    Reply
  153. Stephanie says

    July 13, 2020 at 8:17 pm

    5 stars
    I made this today for my husband’s birthday. I added a shortbread crust for another recipe, but otherwise followed the recipe exactly as written. My cheesecake turned out very fluffy, with almost a whipped texture. A typical NY style cheesecake is usually pretty dense, so I wonder if I did something wrong. Many of the comments said not to over mix it, so I wonder if I didn’t mix enough. It was well incorporated, but I was being careful not to over beat it. Flavor was perfect and delicious!

    Reply
    • Carolyn says

      July 13, 2020 at 8:39 pm

      Not mixing it enough would result in lumpy cheesecake, mixing it too much makes it fluffy. This should definitely be dense – so it still sounds over-beaten to me. What sweetener did you use?

      Reply
  154. Fatima taleb says

    July 15, 2020 at 6:41 am

    5 stars
    This is amazing and I find all your recipes delicious. When I bake this cake, why does the top brown and how can I stop this from happening pls?

    Reply
    • Carolyn says

      July 15, 2020 at 7:22 pm

      I’m sorry, I don’t know. Mine never does this. I suspect the heat toward the top of your oven is too hot. A few things to try… put the cake lower in the oven and possibly cover it with foil with the shiny side outwards.

      Reply
  155. Kate says

    July 21, 2020 at 8:00 pm

    I made this last night, cut the recipe to 1/3 of ingredients, since it’s just for me. I didn’t have lemon zest and I used almond extract instead of vanilla. It turned out amazing! I baked it in a small pyrex dish, and cut the baking time back to about 35 – 40 minutes. Thanks to this, I think I can stay on keto! Thank you so much.

    Reply
    • Carolyn says

      July 22, 2020 at 8:00 am

      Excellent!

      Reply
  156. April Scott says

    July 22, 2020 at 2:46 pm

    Hi Carolyn, Ive really enjoyed seeing your inspiring emails come in, thank you 🙂 My question is where I live to buy powered Swerve its $43 for 340g (12oz) which makes it a really expensive cheesecake – (Amazon wont ship to us) I cam get powered Erythritol cheaper, is it the same thing, if this is good to use-do I keep to the same measurements? Would love to be able to make some sweet food options. Thanks so much in advance.

    Reply
    • Carolyn says

      July 22, 2020 at 3:29 pm

      You can use powdered erythritol but you may want to add more since it’s only 70% as sweet as sugar.

      Reply
  157. Ariel says

    July 29, 2020 at 12:29 pm

    5 stars
    I just made your recipe and it is absolutely the best cheesecake I’ve had – keto or not- I just put your book on hold at Barnes and Noble’s as well, can’t wait to try out all the rest of your recipes!!
    Thank you for making my Keto life yummy…

    Reply
  158. sandi uhlman says

    August 16, 2020 at 6:38 pm

    3 stars
    I love your recipes but this was a fail for me,,,,,I followed directives except for water bath. Cooked 65 min. and cake was still jiggly in center. When we ate it it was dry and crumbled . Not good at all. The fudge sauce was amazing tho! What do u think went wrong?

    Reply
    • Carolyn says

      August 16, 2020 at 9:25 pm

      5 stars
      Hi Sandi. I hate to point this out but you didn’t follow directions if you didn’t use a waterbath.

      Reply
  159. Larkan says

    August 19, 2020 at 9:13 am

    I would love to try this recipe out but I’m kinda in a time nick… I can’t get powdered sweetener wondering If using granular or even maple syrup would work?

    Reply
    • Carolyn says

      August 19, 2020 at 2:49 pm

      Granular would probably be gritty. Maple syrup would throw off the liquid content.

      Reply
  160. Kristin says

    August 20, 2020 at 10:28 am

    5 stars
    My new go to cheesecake recipe! It is amazing. It turned out perfect, no cracking either. Thank you for this wonderful recipe.

    Reply
  161. Jessica says

    August 20, 2020 at 6:33 pm

    5 stars
    I made this recipe as a surprise birthday dessert for my husband who is on keto. I also have a 14 year old and 11 year old. I served it and my husband knew it was keto but my kids did not. It was a HUGE hit all the way around. The kids each has two pieces. My husband made me show him the recipe because he didn’t believe it was keto friendly. Thanks for this great recipe!!! I will be making this again soon. 🙌

    Reply
  162. Lesslie says

    August 20, 2020 at 11:11 pm

    5 stars
    SO DELICIOUS. I love this recipe! It’s my third time making them and I swear they get better each time!

    Reply
  163. Nivia says

    September 3, 2020 at 6:57 pm

    Hi can I use granulated sugar instead of powdered?

    Reply
    • Carolyn says

      September 4, 2020 at 7:21 am

      Granulated sweetener? It may end up re-crystallizing a bit but if it’s all you have, you can try it.

      Reply
  164. Sara Pomish says

    September 6, 2020 at 1:12 pm

    This cake is perfect. I made it last week to take with us to a vacation home we were sharing with two other couples. I made a blueberry sauce with local Michigan blueberries and a little Swerve and orange zest. It added some carbs but it was SO good.

    The texture of the cake was absolutely perfect, and no cracks. I based mine for exactly 80 minutes; the center still jiggled a little and the top was beginning to color…perfect. One person in our party said, “I don’t really care for cheesecake but this is delicious,” and then he had another piece for breakfast the next day.

    As always, your dessert recipes never disappoint. Thanks for all your hard work keeping us well fed and happy!

    Reply
  165. Katrina says

    September 18, 2020 at 6:55 am

    Why do you use confectioners sugar in this one and half confectioners and half granular in the chocolate one? I’m asking because I came up with a recipe for a chocolate cheesecake before I found yours and I used confectioners and it isn’t even close to sweet enough.

    Reply
    • Carolyn says

      September 21, 2020 at 2:19 pm

      It’s actually more for whipping the proper air into the batter. It’s not really a huge difference, though. Sounds like you need t add more sweetener to yours.

      Reply
  166. Hoa says

    September 20, 2020 at 12:16 am

    I need to make this cheese cake this week and I am out of powder Swerve, however i still have powder BochaSweet, can I use powder BochaSweet? will the texture come out the same or will it be too soft if I use BochaSweet powder?

    Reply
    • Carolyn says

      September 20, 2020 at 7:40 am

      I am honestly not entirely sure since I have never made a cheesecake only with BochaSweet. I think since it’s a baked recipe, it should be fine.

      Reply
  167. Dandre says

    September 20, 2020 at 9:00 pm

    5 stars
    Finally got the time to make this and it’s absolutely gorgeous!! My 10 year old said it was the best she had tasted. I am trying to cut out sugar in the kids diets and your recipes are always winners. Thankyou.

    Reply
    • Carolyn says

      September 21, 2020 at 2:18 pm

      Glad to hear it!

      Reply
  168. hoa says

    September 26, 2020 at 10:23 pm

    5 stars
    One question: I did not have 9-inch springform and thus used a 7-inch pan and 2 4-inch pan and the height of the cheese cake looks right — and I love this cheesecake. If I were to make this in a 10-in springform, how much more batter do I need? Or maybe the height of the cake is possibly ok with 10-in pan?

    Reply
  169. Scarlett says

    October 4, 2020 at 8:53 pm

    5 stars
    Love This! Cant even tell it’s Keto. I’ve made this recipe at least 5 times already and anyone who has tried it – LOVED IT! Thanks.

    Reply
  170. Beth says

    October 7, 2020 at 8:17 pm

    Can this be made with a crust? Will it cook the same?
    I found a cheese cake recipe that has a pecan crust but I love your cake recipe.
    Plus can it be made in an 8” pan?
    I’m new to Keto and I’m not use to using these ingredients so I don’t know how sensitive they are to change.

    Reply
    • Carolyn says

      October 7, 2020 at 9:50 pm

      Sure! You need to bake the crust for 10 minutes alone first, and let it cool a bit. This gives it better consistency.

      Reply
  171. Theresa says

    November 4, 2020 at 10:03 pm

    Hi! Can I use allulose instead of Swerve? Thanks!!

    Reply
    • Carolyn says

      November 4, 2020 at 10:31 pm

      All I can say to this is “I think so”. That concentration of allulose upsets my stomach very badly so I can’t test it and I can’t say what the consistency of the cheesecake will be.

      Reply
  172. Felipa says

    November 5, 2020 at 9:38 pm

    5 stars
    I have made this cheesecake a few times now……and I love it each & every time! I definitely prefer the updated version of the base too. Thanks for this awesome recipe.

    Reply
    • Carolyn says

      November 5, 2020 at 10:45 pm

      So glad to hear that!

      Reply
  173. Judy says

    November 8, 2020 at 11:17 am

    5 stars
    Carolyn, I made this cheesecake yesterday; I followed all instructions. After I chilled it for 4 hours, I went to slice it up into serving sizes. What a mess!!! The cheesecake stuck to the knife. It was just so soft and gooey. The cake is very delicious except for it being extremely soft and gooey. What did I do wrong.

    Reply
    • Carolyn says

      November 8, 2020 at 1:25 pm

      Sounds like it wasn’t fully baked through. Your oven may run cool.

      Reply
  174. Leslie says

    November 19, 2020 at 5:00 am

    Is this freezable?!

    Reply
    • Carolyn says

      November 19, 2020 at 9:32 am

      Sure, just wrap it up tightly!

      Reply
  175. Merilyn Herrod says

    December 15, 2020 at 11:09 pm

    Hi Carolyn,
    I sent you an email about this fabulous cheesecake but thought I should comment here too. It’my first keto cheesecake recipe and it will be my only one..it turned out perfect in every way. The last time I baked a cheesecake was about 25 years ago. I am so happy to be baking again because keto meals and desserts keep me very slim..I dont have to worry ahout weight gain which is the best way to feel about food. No guilt trips,
    And the Shrimp Bacon Chowder soup with Pull Apart Bread was so easy to make and tastes wonderful. Evrything I have made from your recipes have all turned out for me…so I am so happy to be baking and cooking keto style which is my lifestyle now.
    Thanks so much

    Reply
  176. Diana says

    December 24, 2020 at 11:43 am

    5 stars
    Carolyn – I have never failed on any of your recipies. I have your books, and tried A LOT of them. Thank you. This cheesecake is in the oven now. It looks beautiful. Batter tasted great. Thank you for all you do.

    Reply
  177. David Fitzgerald says

    December 25, 2020 at 2:01 am

    Baking in the oven right now for a Christmas Day treat. I added a crust made from my keto granola. Will probably drizzle some cranberry sauce on my piece tomorrow. Thanks for all the great recipes and Merry Christmas.

    Reply
  178. Maura says

    January 8, 2021 at 4:58 pm

    5 stars
    Ive made this many times and love it so much i think it competes with traditionally made cheesecake ! I do have a question do i cut it to make 12 slices for the 3g carb count ?

    Reply
    • Carolyn says

      January 8, 2021 at 5:10 pm

      How are you cutting it right now? I typically eyeball it but if I have to portion it out equally, I get a really big sharp knife, heat it up a bit, and cut once straight through the middle. Then imagine it as a clock and cut right between where 1 and 2 o’clock would be, across to where right between 7 and 8 o’clock would be. Then once right between where 4 and 5 would be to where 10 and 11 would be. That will cut it into 6ths, and then you simply cut each of those wedges in half.

      Reply
  179. Cheryl says

    January 11, 2021 at 5:09 pm

    Carolyn, I’m ready to make this cheesecake for the first time and I’m enthusiastically encouraged by the fact that I can change the number of servings when in the recipe. I’ve noticed that several people are unsure about measurements if they scale down the recipe and I just thought I’d share a few thoughts about changing measurements of ingredients. First, if you are scaling down to 6 servings from 12 (as the recipe is written), just about everything works easily with the exception of the sour cream which comes in at .38 cups. If you think about your old math measurements, 1/3 cup is equivalent to .33 cups so .38 cups of sour cream is just a lightly rounded 1/3 cup of sour cream! Sometimes we make things much harder for ourselves just because we’re out of our element. Also, for those who are looking to reduce the cost of Swerve sweetener: Swerve is just erythritol and can be purchased as that MUCH cheaper than Swerve. If you look at the ingredients listed for Swerve, erythritol is the only ingredient. Just search Amazon for erythritol to check for a wide range of prices. Hope this helps others!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY