This is the best keto cheesecake recipe! So rich and creamy, it will make you swoon at the first bite. With only 3g of carbs per slice, you can dig in with gusto!
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 a ketogenic diet.
I really do have a passion for making cheesecake and I am grateful that it’s so easy to make without sugar. When I first embarked on a low carb diet, cheesecake was among the first keto dessert recipes I made. And it was so good, I kept dreaming up all sorts of different flavors. Now I’ve got everything from Keto Strawberry Cheesecake to Mini “Snickers” Cheesecakes.
So you might say that it’s one of the things that keeps me happily sticking to my healthy diet. As long as I know that there is keto cheesecake in the world, I can handle anything.
Why you must try this recipe
This keto cheesecake recipe is made in the New York style. You may well be wondering how that differs from classic cheesecake, and I’ve got one word for you: texture.
New York cheesecake is more dense and creamy than the regular kind. It’s so smooth and rich, it’s like velvet on your tongue. And it has a very simple flavor profile, without too many additions. Most people top it with a simple berry sauce.
It often includes sour cream or heavy cream, and sometimes even a little butter to give it a unique velvety texture.
The end result is so rich and delicious, it doesn’t even need a crust! That keeps it simple and even lower in carbs. So you can eat more of it!
Reader Testimonials
“I’ve been making this cheesecake for over a year now and it comes out great every time. Thanks for such a great and easy recipe. It’s so nice to have a treat and not feel guilty about it.” — Annette
“This is absolutely THE BEST cheesecake I have ever made or tasted. Nothing else nowadays comes close to these macros while being *more* delicious than the sugar-laden cheesecakes out there. My non keto inlaws loved it and didn’t know it was sugar free.” — Angela
Ingredients you need
- Full fat cream cheese: Read the labels and avoid brands with lots of fillers, which can raise the carb count. Good organic cream cheese such as Organic Valley has only 1g carbs per serving (1 oz), and the USDA listing for cream cheese indicates that it has 1.2g carbs per ounce.
- Butter: This recipe uses unsalted butter.
- Powdered sweetener: I highly recommend using Swerve Confectioners for this cheesecake. I made this for a friend recently using an allulose based sweetener, and it took almost 24 hours to set properly in the fridge. So be mindful that any changes to the original recipe may affect the outcome.
- Sour cream: The addition of sour cream gives the filling a rich, velvety texture.
- Lemon zest: The lemon zest adds flavor but it’s not required for texture. Feel free to leave it out, or add lime zest or orange zest instead.
- Vanilla extract: Feel free to play with the flavors and use other extracts, such as almond.
- Eggs: Always use large eggs, and make sure they are room temperature.
Step-by-step directions
1. 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 for 1 to 2 minutes, until completely smooth. Then beat in the powdered sweetener until well combined.
3. Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth. Scrape down the beaters and the sides of the bowl as needed.
4. Beat in the eggs, one at a time, until just barely combined. Pour the batter in the prepared baking pan and smooth the top. Tap the pan gently on the counter a few times to help release any air bubbles.
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 oven, 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.
Expert tips
Bain marie: Using a water bath, or a bain marie, creates a gentle heat the cooks the cheesecake slowly. This is a vital part of creating a rich, creamy texture. Make sure you wrap the pan tightly in foil so that water doesn’t leak in during cooking.
Room temperature ingredients are a must! If you add cold liquids or eggs to the cream cheese, it will clump badly. And once it becomes lumpy, it’s hard to rescue and smooth it out again.
Add the eggs last: This is one of the best pieces of advice I can give for making ANY cheesecake, keto or not. It helps you avoid over-beating the cheesecake mixture, which can cause cracking.
Don’t over-beat: Overly vigorous mixing whips air into cheesecake batter, causing it to rise and puff up, and then fall and crack as it cools. Beat each egg in until just combined and stop right there.
Jiggle it, just a little bit. You know your cheesecake is done when it’s mostly set but the center still jiggles slightly when you shake the pan.
Want to add a crust? If you really want a crust for your keto cheesecake, you can use the shortbread crust from Keto Lemon Cheesecake Bars. Press it into the pan, and pre-bake as directed in that recipe.
Frequently Asked Questions
Most cheesecake recipes have a high sugar content and shouldn’t be consumed on a keto diet. However, with a few minor changes, you can make cheesecake that is very low in carbs. And as it has a high fat content, it’s an ideal keto dessert.
This keto cheesecake recipe has only 2.9g total carbs per serving. This does not include the easy berry sauce or any other toppings or additions.
Absolutely! This cake freezes like a dream. You can freeze the entire cake or cut it into individual slices and freeze those. As always, wrap it up tightly to avoid freezer burn. It will be good for at least 2 months.
There are a number of possibilities. It could be that you over-beat the mixture, so be careful there. It may also be that you didn’t cool it properly before chilling. Once it cools to room temperature, run a sharp knife just around the inside of the pan to loosen it before you release the pan sides. Otherwise the sides will pull the cheesecake apart and cause cracks.
Serving Suggestions
This wonderful keto cheesecake is a blank slate. You can eat it simply as it is or you can add some delicious toppings. I’ve included a simple sugar-free berry sauce in the recipe notes. But you might also like these other delicious ideas:
Keto Cheesecake Recipe
Ingredients
- 24 ounces (680.39 g) cream cheese, softened
- 5 tbsp (71 g) unsalted butter, softened
- 1 cup (182 g) powdered Swerve Sweetener
- 3/4 cup (172.5 g) sour cream, room temperature
- 2 tsp grated lemon zest
- 1 1/2 tsp (1.5 tsp) vanilla extract
- 3 large eggs, room temperature
Instructions
- 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.
- In a large bowl, beat the cream cheese and butter for 1 to 2 minutes, until completely smooth. Then beat in the sweetener until well combined.
- Add the sour cream, lemon zest, and vanilla extract and beat until smooth. Scrape down the beaters and the sides of the bowl as needed.
- Add the eggs, once at a time, beating each until just barely combined. Pour into the prepared springform pan and smooth the top.
- 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.
- 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.
- 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.
Video
Notes
Nutrition
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I see total carbs of 2.9 but what is the net carb…..for keto
All you have to do is subtract the fiber. In this case, there isn’t much.
Can you please share the amount of carbs in the berry sauce?
Has anyone tried making this in the instapot yet? Thanks!
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.
Line the entire pan with parchment or grease and cost with coconut flour
Im really curious, why line the whole springform and the coat in coconut flour?
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!
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.
It will hold together. Just try it!
I don’t even understand that question. It isn’t baked in slices. Omg just saying
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? ????)
Thanks, Erica!
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!!
i will try the lemons zest in the berry sauce and a tad of brandy next time..sounds very good. Thanks
Thanks for this! Looks fantastic for the holidays coming up.
I love your recipes ….but our cream and oven are spelled wrong….
Would this be instapot capable? What changes would need to be made?
I did not test this recipe in an instant pot, Sorry.
How much Splenda or monkfruit can I substitute the sweetener? And can it be done in muffin tin with cupcake wrappers ?
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.
This looks amazing! I can’t wait to try it
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.
Hi Judy, you may want to check with Swerve about when they will have the 3lb bags back in stock.
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.)
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!
Hiii, can i change the swerve for stevia ?
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.
Love, love, love this cheesecake!
The best ever!
Made it last night!
Delighted to hear it!
Can I use salted butter?? I don’t have unsalted? Much difference? X
I almost always use salted, although unsalted is standard in baking.
If I don’t have lemon zest Can I use lemon juice? If
So how much?
Lemon juice will add too much liquid. You can skip the zest if you need.
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.
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!
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!
Sounds wonderful!
Mine did this too! It got higher then my springform pan and then when it cooled it shrunk way down and blushed on itself !
If it puffed up that much then you over-beat the eggs. Also… are you at altitude by chance?
This looks like perfection and I’m so glad I can enjoy a favorite dessert without all the guilt!
I’m loving the recipe I’m cooking in a 4in cheesecake pans and they crack really bad any reason why?!
Did you use a water bath? Or perhaps your oven runs too hot?
Cheesecake will crack for a couple of reasons. Over mixing the ingredients and uneven cooking.
This cheesecake looks amazing! I want to dive into my screen!
I second that! It looks so good! Can’t wait to make it
This looks so yummy, especially with the berry sauce!
This cheesecake looks so rich and creamy! YUM!
This is fabulous!
I can’t believe this is Keto friendly! I cant wait to make this!!
If I don’t have a springform pan, could I use a glass pie pan?
You can…but getting it out in nice pieces is going to be a bit tough, just FYI.
You can solve that problem by eating it directly from the pan.
Right on! LOL!
lmao …was thinking the same thing
If you line the glass pan with parchment paper you can left it out.
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?
I honestly cannot say. It’s worth trying, I guess!
Crinkle up the parchment a bunch and then straighten out so it will lay much more nicely.
Great tip thank you!!
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
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.
This is a good article for you https://www.thespruceeats.com/metric-conversions-for-cooking-2355731
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!
Fork. Enough said.
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?
Dry ingredients like a powdered sweetener should always be measured in a dry measuring cup.
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
Could I use munk fruit instead of the swerve?
Looking so good! Delicious! I love this recipe!