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All the best low carb keto recipes for a healthy lifestyle

Classic New York Style Keto Cheesecake

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!

4.91 from 53 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 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.

Nutritional Disclaimer

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

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Comments

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

      Reply

    • Possibly but you need to figure out how sweet your stevia is compared to Swerve. And because it’s a non-bulk sweetener, your cheesecake may not be quite as creamy.

      Reply

  10. This looks so delicious. I know you must go through a lot of Swerve sweetener. I’m type 2 and would love to make all these desserts. Could you tell me where I can buy swerve in bulk because even Amazon is not caring bulk.
    I paid $8.50 in the store for a 12ounce bag. Barely enough for a recipe.

    Reply

    • I don’t buy Swerve in bulk, but in my experience the price for 12-oz bags is always lower at Vitacost than Amazon, and Vitacost offers free shipping with a minimum order. They carry so many keto/LC staples that it’s pretty easy to make the free shipping minimum. I like to get our Lily’s chocolate there too. (Not affiliated with Vitacost at all, just a satisfied repeat customer.)

      Reply

    • I don’t know how sweet your sweetener is so you need to see how it relates to sugar and add that amount. I am sure you can do it in cupcake wrappers but I honestly cannot tell you how long that would take.

      Reply

  16. I keep trying to look at this the typical way, is there no bottom crust here ? I don’t understand how the slice stays together on the plate, it’s looking greatly yummy the idea that it’s a cheesecake in itself is the dessert.

    Reply

  17. What a fabulous recipe! I served it to family and friends with the berry sauce, and they did not know that it was keto! Thank you so much!

    Reply


    • I made it in my instant pot, 25 minutes as in recipe booklet that came with my pot. It turned out beatiful, creamy and rich. 30 minutes may have been better and remember to wrap the top as Carolyn explains in her recipe for instant pot cheesecake.

      Reply


  21. I just took the cake out of oven, after 1: hour and 20 minutes; my top looks a little
    Golden no white. Way do think that happen?
    I have it cooling to roomtepture now

    Reply

  22. Hi Carolyn!

    Your New York Style Keto Cheesecake recipe looks AMAZING and I’m thinking about making it for Thanksgiving next month but I’m a little confused about the measurements for some of the ingredients. I know enough about baking to know that measurements for baked goods need to be exact (as, say, compared to cooking). I’m not an intuitive baker (or really a baker at all!) How would you suggest I accurately measure 4.17 tbsp (the butter) 0.83 cup (Swerve), 0.63 cup (sour cream), 1.67 tsp (grated lemon zest)?

    Reply


  23. Thank you Carolyn, this was a great cheesecake. I really like the addition of butter. We’re fans of dense cheesecake–in our house, the only time the words “cheesecake” and “fluffy” go together is if the word “not” is between them 😁–and in so many years of cheesecake experimentation I never thought to add butter to help add body and solidity! Such a great idea. Pretty sure I’ll be making cheesecake like this from now on. I confess, I didn’t use a water bath. No matter how carefully I’ve wrapped the pan, I have never once used a water bath and produced a cheesecake that wasn’t waterlogged. So I put a pan of water on the lower oven rack. My cake cracked, but my husband and I didn’t care. And the berry sauce…I used strawberries. Best berry sauce ever! No thickener needed! Lovely, pure flavor and texture! Just excellent. Five stars well-earned.

    Reply

  24. Oops! Dunno how I did that but I must have been looking at another recipe. I’ll be making this next month and will be back with the results. 😀

    Reply


  25. Success! Your recipe is superb! I will definitely make this again, and again! My husband and I are so loving this heavenly and guilt-free keto cheesecake! Even with my sour cream being a third cup short (did not have enough), the outcome was still phenomenal.
    Thank you so much!

    Reply

  26. Really excited to try this recipe however, I’m confused about the carbs per serving. There are 3 grams of carbs per tsp of the swerve sweetener, 48 tsp in a cup, which means the entire cheesecake has 144 grams of carbs. If there are only 12 servings then there would be 12 grams of carbs per slice, no?

    Reply

  28. I’d like to try this as mini cheesecakes baked in a silicon mold. How long would I bake it for in 12 cup muffin mold?

    Reply

  30. I’m looking forward to trying this! Question: I substitute Greek yogurt in place of sour cream when I can because I personally don’t notice much difference in taste, and yogurt is so healthy. Do you think a Greek yogurt substitution would work in this recipe as well?

    Reply

    • 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

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

        Reply


  35. Best cheesecake yet! Easy. Tasty. I have made 5 and each time i try a bit different. I added coco and pb powders in one amd a uber chocolate with melted chocolate topping amd the new york style with a choc whipped topping. Always turns out good. Thank you!

    Reply


  36. It was the first time I ever made a cheese cake and debuted it for Thanksgiving dessert. I was impressed. There was not a piece remaining except for the piece I hid to eat the next day. A couple of things though: I think some of the water sneaked in and a New York cheesecake is typically heavier and more dense. Any tips on getting it to be a little more dense. I’m making another one tonight. Many thanks!

    Reply


  37. I have my second cheesecake in the oven right now. I used to make a good cheesecake with Splenda but I got to where I just couldnt stand the splenda after taste. This recipe is my first experience with swerve and it’s great without any aftertaste. This is a perfect cheesecake and I plan on keeping one in the fridge at all times.

    Reply


  38. Made this and it’s delicious! I put a cup of ground nuts (pecans and walnuts mixed with one pack of stevia), before baking and it is great!

    Reply


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

    Reply

  40. what did you use for your berry sauce? Hope to make this in the next day or so. Do you think it will freeze well?It looks amazing!!

    Reply

  41. I’m still new to keto baking. Would it be possible to cut this recipe in 1/3 and bake in two ramekins? A whole cheesecake is way too much for just me, but I would like to share in Christmas Eve and Christmas dessert!
    Thank you!

    Reply

    • What size are the ramekins? This is a big cake so you may need to cut it back even more. If you tell me how wide they are, I can help you figure out how much to do…

      Reply


  42. Hi there! I have this baking in the oven as I type! But I’m confused on the carb count! As swerve has 3g per 1 tsp and i used 1 cup which would be 144 carbs. To get 2.9 carbs like this recipe calls for you would need to cut the cheesecake into 48 pieces. Am I missing something?? 🤣

    Reply

    • You are missing something. While swerve has “carbs” they never enter the blood stream and are excreted directly in the urine so your body never recognizes them as carbs at all. Zero carb impact.

      Reply

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

        Reply

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

          Reply


  43. Wowza!! So I made this recipe (well I cut everything in half except for the cream cheese. I used 16oz instead of 12) and I feel like I’m cheating when I eat it!!! So flipping delicious and creamy!!! This helped me to not fall off the wagon! Thank you!!

    Reply


  45. Made this tonight. Had granulated stevia only and worked great. No springform pan either. Used a 9 inch cake pan with a fair olive oil greasing and the cheesecake slid right out. Had to cook it for almost 100 minutes for it to set, but with the pan difference, it was expected. I still used water in a baking pan around the cheesecake and I think it was the saving grace. Only advice, really cream all ingredients longer than you think to put lots of air in the mixture, and possible reduce the lemon zest/substitute for lemon extract. All in all, a great start for a keto cheesecake. Thank you for the recepie.

    Reply


  47. I made this recipe and it turned out so well! It even looked pretty! Haha This was my first cheesecake I have ever made and wow! I will be making it again. Thank you so much for the recipes, you are helping me stay on track with my keto diet and still enjoy a New York Style Cheesecake! Yum! I topped mine with the Simple Berry Sauce you mentioned in the recipe. I wish I could post the photos! 🙂

    Reply

  48. Sorry if I am posting this twice but I can only find Stevia, no Swerve and since you used this and it came out great I am asking how much granulated Stevia equals 1 cup powdered Swerve?

    Reply

    • What brand of stevia? They should tell you how sweet they are in relation to sugar and since Swerve measures like sugar, you can base it on that.

      Reply

  51. What brand of cream cheese do you use? I’ve never done Keto before. I have a coworker who is doing keto and would like to make a cheesecake for her birthday but I’m not sure what kind of cream cheese to she can have.

    Reply

    • Hi Angela… any full fat cream cheese (i.e. not the reduced kind or the Neufchatel kind) will do. It’s all pretty low carb. I prefer Organic Valley.

      Reply


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

    Reply


  54. I just made this wonderful, deliciousness of a cheesecake last night! So easy to make and it’s veey rich and creamy too.

    Hands down, the best I’ve ever had. I can’t wait to try out more of your recipes.

    Thank you!

    Reply


  56. What kind of voodoo is this?! This is the creamiest, most delicious cheesecake ever! My family didn’t even miss the crust which makes me the most grateful mama ever.

    Reply


  57. Made the recipe in silicon muffin/bar pans (set on edged sheet trays with about an inch of water bath) knowing my husband and I wouldn’t (or shouldn’t?) eat an entire cheesecake. The recipe made 12 muffins and 8 bars. I reduced the cooking time to 45 minutes and flash froze them for about 30 minutes in the silicon pans on the sheet tray after pouring off the water bath to ease release. Kept some frozen for later and left the others in the fridge where they softened overnight to perfection. Weeks of cheesecake? Oh my!!

    Reply

  58. Just in my 2nd week of Keto but wanted something sweet and found this recipe on the internet. I finally made it and I love it! The only things I did different was use a different sweetener( Whole Earth Stevia Leaf and Monk Fruit) because that’s what I had on hand and I made them in my cup cake pan.

    Reply

    • Hi Ruth, it might be a little more dense (since bulk sweeteners help whip air bubbles into batters) but it will turn out pretty tasty.

      Reply

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


  63. I feel like I made a different recipe to everyone else. It basically turned into a greasy, thick, sweet omellete and was super gross. I did reduce the sweetener, because otherwise it would have been too sweet and I don’t really enjoy the taste of artificial sweetener. Maybe that was the problem. Anyway, I’ll stick with no-bake cheesecake for now!

    Reply


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

      Reply


  64. OMG

    This recipe is amazing. The only change I made was that I used four 4″ springform pans (I don’t have a 9″), it filled them perfectly. With the smaller pans I used the 70 minute cooking time. There is a subtle aftertaste from the Swerve and the tops have a ‘skin’, but the texture is perfect. If you didn’t know this was “Keto” you would accept it as regular cheesecake (I am worried my kids will get into them). It doesn’t even need any topping,

    Reply

    • Update… I have discovered that this makes a killer filling for low carb crepes (2 tbsp cream cheese, 2 eggs, tbsp coconut flour). Make the crepes and then fill with this cheesecake (it spreads like cream cheese). Top with strawberries for the best low carb breakfast or dessert ever!

      Reply

  65. Hi. I am wondering if you can help with metric meausrements, specifically how much in grams in 1 cup of powdered swerve and 3/4 cup of sour cream? Thanks

    Reply

    • This is a great site for finding the metric of “conventional” baking ingredients. https://thegourmandiseschool.com/measurement-charts/ It states that a cup of sour cream is 240g. So 3/4 of that would be 180g? (doing the math in my head…). As for Swerve, the back of the package says 3g per teaspoon. There are 3 teaspoons per tablespoon and 16 tablespoons per cup. So 3x3x16 = 144g

      Reply

  67. Help! My cheesecake is completely browned on top! I followed the recipe exactly and baked for the 90 minutes. Is there any way to fix it?

    Reply

    • There’s no real way to fix it although you can cover it with a whipped cream topping. What kind of oven do you have? Is it convection by chance? It shouldn’t brown on top at all, as you can see from the photos.

      Reply

  68. I made this for Valentines day dessert and it came out fantastic. Followed the recipe but did use a glass pie plate as I did not have a spring-form pan. I just sprayed the pie plate with cooking spray, the pieces cut nicely and came out of the dish easily. Will definitely make this again. This really was very easy to make and this was the first time I have ever made a cheesecake.

    Reply


  69. Dang man. This stuff is killer. I’ve never had a sugar free cheesecake before but this stuff is legit. I’ve been doing Keto for 3 weeks now and have t really found a dessert I liked on it until now. Thanks!!

    Reply

  70. 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

    • 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. 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

  72. 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

  73. 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

    • 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. 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

    • 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. 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


  76. 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

    • 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

  78. 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

  80. 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

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

      Reply

  84. 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

    • 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

  86. 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


  87. 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

    • 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. 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

  90. 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

  92. 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


  93. 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

  94. 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

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

      Reply


  95. 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

    • 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. 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!😘

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  97. 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!

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  98. 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.😉

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  100. 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.

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    • 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.

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