This creamy rich New York Style Keto Cheesecake is the ultimate low carb dessert. With only 7 ingredients and less than 3g total carbs, it’s cheesecake recipe worthy of your indulgence.
Let’s just get this straight right now. Keto cheesecake is possibly as close to heaven as you will get on this earth. Or at least as close to heaven as you will get on your ketogenic diet.
Yes, you are entirely free to disagree with me. But I have a passion for all things cheesecake and I am ever so grateful that cheesecake is easy to make sugar free and grain free. When I first embarked on a low carb diet, cheesecake was among the first keto dessert recipes I ever tried to make and it was as good as any conventional version out there.
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So you might say that cheesecake is one of the things that keeps me happily sticking to keto. As long as I know that there are keto cheesecake recipes out there in the world, I can be keto for the rest of my life.
And they say this diet isn’t sustainable! I respond with this dreamy, creamy New York Style keto cheesecake. You just can’t argue with that!
New York Cheesecake from The Everyday Ketogenic Kitchen
Did you know that tomorrow marks the 1 year anniversary of my first cookbook, The Everyday Ketogenic Kitchen?
It’s crazy to think that a year ago, I was anxiously awaiting the launch of this book, wondering how it would be received. When you put your heart and soul into something, you really want people to love it, so it’s scary putting it out there for public consumption.
I needn’t have worried, it’s done remarkably well and has even been a best seller a number of times. And that’s thanks so much to wonderful fans and supporters like you.
And what more fitting way to mark the occasion than by indulging in a little bit of keto cheesecake? The New York style cheesecake from the book has been a huge hit with readers and it’s one of my favourites too. I am sharing the full recipe with you today! So if you don’t have a copy of my book, you can enjoy it too.
Wait, what? You don’t have a copy of my book? You better go sort that out immediately. Go on, go grab a copy ASAP! It’s sold on Amazon, Barnes & Noble, Indigo and more. And I truly think it’s worthy of your keto cookbook collection.
How To Make a Classic Keto Cheesecake
There are so many delicious and wonderful cheesecake recipes out there in the world, and so many different flavors to choose from. But the New York-style is an absolute classic and a must-make keto cheesecake recipe.
A few things you want to keep in mind:
- This particular keto cheesecake has no crust. Which is fabulous because it saves on carbs and cuts down on overall effort. I highly recommend lining your pan with parchment paper to make serving this crustless cheesecake a little easier.
- A water bath helps keep this creamy low carb cheesecake from cracking. Be sure to wrap the bottom of your springform pan in several layers of foil, to avoid any extra moisture seeping into the pan.
- The addition of sour cream helps give the filling a truly creamy texture. You won’t taste the sour cream at all.
- Be sure to have ALL of your ingredients at room temperature before mixing. Cream cheese often clumps up if you add cold liquids or eggs to it. Once it clumps, it’s hard to rescue and smooth it out again.
- The best part about a plain cheesecake like this is that you can top it with whatever you want! So many delicious options like my low carb hot fudge sauce or some sugar free salted caramel. Or just go with a simple berry sauce.
So a big Happy Birthday to my cookbook, The Everyday Ketogenic Kitchen. May you live long and prosper!
Click here for more delicious Low Carb Cheesecake Recipes
This creamy rich New York Style Keto Cheesecake is the ultimate low carb dessert. With only 7 ingredients and less than 3g total carbs, it's cheesecake recipe worthy of your indulgence.
- 24 ounces cream cheese softened
- 5 tbsp unsalted butter softened
- 1 cup powdered Swerve Sweetener
- 3 large eggs room temperature
- 3/4 cup sour cream room temperature
- 2 tsp grated lemon zest
- 1 1/2 tsp vanilla extract
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Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.
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In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.
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Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top.
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Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
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Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature.
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Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving.
This recipe was first published in The Everyday Ketogenic Kitchen.
Top with berries or low carb chocolate sauce.
For a quick berry sauce, combined 1 cup berries of choice and 1/4 cup water in a medium saucepan. Bring to a simmer for 5 minutes, until berries are soft enough to mash. Stir in 1/4 cup powdered Swerve Sweetener. Let cool to room temperature before pouring over the cake.
Kiri says
Looking so good! Delicious! I love this recipe!
Courtney says
If I don’t have a springform pan, could I use a glass pie pan?
Carolyn says
You can…but getting it out in nice pieces is going to be a bit tough, just FYI.
Bree says
I can’t believe this is Keto friendly! I cant wait to make this!!
Charity says
This cheesecake looks so rich and creamy! YUM!
Kara Cook says
This looks so yummy, especially with the berry sauce!
Erin | Dinners,Dishes and Dessert says
This cheesecake looks amazing! I want to dive into my screen!
Lindy says
I second that! It looks so good! Can’t wait to make it
Kimberly says
This looks like perfection and I’m so glad I can enjoy a favorite dessert without all the guilt!
Desiree says
Love, love, love this cheesecake!
The best ever!
Made it last night!
Carolyn says
Delighted to hear it!
Lauramarie says
Hiii, can i change the swerve for stevia ?
Carolyn says
Possibly but you need to figure out how sweet your stevia is compared to Swerve. And because it’s a non-bulk sweetener, your cheesecake may not be quite as creamy.
Judy says
This looks so delicious. I know you must go through a lot of Swerve sweetener. I’m type 2 and would love to make all these desserts. Could you tell me where I can buy swerve in bulk because even Amazon is not caring bulk.
I paid $8.50 in the store for a 12ounce bag. Barely enough for a recipe.
Carolyn says
Hi Judy, you may want to check with Swerve about when they will have the 3lb bags back in stock.
Erica B says
I don’t buy Swerve in bulk, but in my experience the price for 12-oz bags is always lower at Vitacost than Amazon, and Vitacost offers free shipping with a minimum order. They carry so many keto/LC staples that it’s pretty easy to make the free shipping minimum. I like to get our Lily’s chocolate there too. (Not affiliated with Vitacost at all, just a satisfied repeat customer.)
Jennifer says
This looks amazing! I can’t wait to try it
Steve says
How much Splenda or monkfruit can I substitute the sweetener? And can it be done in muffin tin with cupcake wrappers ?
Carolyn says
I don’t know how sweet your sweetener is so you need to see how it relates to sugar and add that amount. I am sure you can do it in cupcake wrappers but I honestly cannot tell you how long that would take.
Stacy says
Would this be instapot capable? What changes would need to be made?
Carolyn says
I did not test this recipe in an instant pot, Sorry.
Wenda says
I love your recipes ….but our cream and oven are spelled wrong….
Betsy says
Thanks for this! Looks fantastic for the holidays coming up.
Taru Parsons says
I keep trying to look at this the typical way, is there no bottom crust here ? I don’t understand how the slice stays together on the plate, it’s looking greatly yummy the idea that it’s a cheesecake in itself is the dessert.
Carolyn says
It will hold together. Just try it!
Erica B says
I have made many a crustless cheesecake in my low-carb days, and I can also attest that crust, while delicious, does not hold the filling together. (After all, there’s no crust on your brick of cream cheese, is there? 😁)
Carolyn says
Thanks, Erica!
Robbi Savi says
What a fabulous recipe! I served it to family and friends with the berry sauce, and they did not know that it was keto! Thank you so much!
Cathy says
Line the entire pan with parchment or grease and cost with coconut flour
Joyce says
Has anyone tried making this in the instapot yet? Thanks!
Kay says
I see total carbs of 2.9 but what is the net carb…..for keto
Carolyn says
All you have to do is subtract the fiber. In this case, there isn’t much.
Marina Rodriguez says
I just took the cake out of oven, after 1: hour and 20 minutes; my top looks a little
Golden no white. Way do think that happen?
I have it cooling to roomtepture now
Carolyn says
That’s perfectly okay. Some ovens brown things more than others. I think it will still be amazing.
Denise says
Hi Carolyn!
Your New York Style Keto Cheesecake recipe looks AMAZING and I’m thinking about making it for Thanksgiving next month but I’m a little confused about the measurements for some of the ingredients. I know enough about baking to know that measurements for baked goods need to be exact (as, say, compared to cooking). I’m not an intuitive baker (or really a baker at all!) How would you suggest I accurately measure 4.17 tbsp (the butter) 0.83 cup (Swerve), 0.63 cup (sour cream), 1.67 tsp (grated lemon zest)?
Carolyn says
I’m sorry, I am really confused about this too because those are not my measurements. Were you trying to scale it up or down for a different number of servings?
Erica B says
Thank you Carolyn, this was a great cheesecake. I really like the addition of butter. We’re fans of dense cheesecake–in our house, the only time the words “cheesecake” and “fluffy” go together is if the word “not” is between them 😁–and in so many years of cheesecake experimentation I never thought to add butter to help add body and solidity! Such a great idea. Pretty sure I’ll be making cheesecake like this from now on. I confess, I didn’t use a water bath. No matter how carefully I’ve wrapped the pan, I have never once used a water bath and produced a cheesecake that wasn’t waterlogged. So I put a pan of water on the lower oven rack. My cake cracked, but my husband and I didn’t care. And the berry sauce…I used strawberries. Best berry sauce ever! No thickener needed! Lovely, pure flavor and texture! Just excellent. Five stars well-earned.