Since I originally started making sugar-free keto cheesecakes, I found a fairly good formula that I think works perfectly whether I’m making small cheesecakes, jar cheesecakes or this nice big fat New York style cheesecake.

This served as the birthday cake for the twins, Marshall and Ryder, when they turned 15. This September, they turn 18 and I can’t believe how fast the time flies. If you follow this blog for the last 16 years, you would hear about them, as for many years they were right there in the kitchen baking along side of me, or playing while I was doing a blog post. I’m not the mom, but I’m the friend who watched them for years and am still a big part of their life.

The one keto dessert that they like and will eat is the cheesecake! I think keto cheesecake probably is the one dessert you can fool all the people with as far as sugar-free desserts.

New York style keto cheesecake has a rich slightly dense texture, not too sweet and topped with sour cream. I didn’t sweeten the sour cream with anything as I didn’t find that necessary. If you love, creamy and rich, you will love this keto cheesecake.

Ingredients for Keto Cheesecake

• Cream Cheese (full fat)
• Sour Cream
• Eggs
• Swerve Confectioner’s Sweetener (or erythritol of choice)
• Allulose (if you have it)
• Orange or Lemon zest and extract
• 9 inch cheesecake pan with removable bottom
• Almond Flour Crust

My ratio is 8 ounces cream cheese to one egg to 1/4 cup sour cream to 1/2 cup confectioner’s. I added one extra yolk, which I do if it’s a big cheesecake. I used an 8 1/2 inch cheesecake pan. If you have a larger pan, add more ingredients in this ratio.

How to Bake a Keto Cheesecake

You will not need to make a water bath for this cheesecake. I learned this from America’s Test Kitchen, and I like how this texture turns out. Rich, fluffy, creamy and slightly dense, it has the perfect New York cheesecake texture.

Once you have your baked almond flour crust, make sure your temperature is 325 (160 C) degrees F. If you use bake mode, you’ll be baking for about 45-50 minutes. If you are using a convection oven, it may only take about 40-50 minutes. How will you know?

How Do You Tell When a Cheesecake is Done?

Take the internal temperature. If you’ve been here for anytime at Spinach Tiger, you will know I’m devoted to the food thermometer for baking. Cheesecake is done when center is 150 F (65 C).

I’ve made this cheesecake twice in one week for different events. The second time I used the thermometer and took it out of the oven at 155 degrees F. shaving off about ten minutes of baking time and it was creamier. Both version were good, but I liked the creamier version best. This means means you will be taking the cheesecake out before you think it’s done trusting that thermometer.

Fancy Fruit Topping for Keto Cheesecake

The easiest way to top a cheesecake and make it pretty is to make a fruit wreath around the cheesecake. I wait and top my cheesecake with fruit before serving (1 to 2 hours is okay). Then right before serving, I sprinkle confectioner’s sugar. (I use Swerve brand).

You could also top with a raspberry puree or blackberry sauce (use Swerve instead of sugar and skip the sour cream. You could also top with this delicious blueberry compote like I did here!

Please Pin so you can make this for your next special occasion.

More KETO Cheesecakes from Spinach Tiger

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Note: MACROS are in the recipe.

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Keto New York Style Cheesecake

New York Style Low Carb Cheesecake

Course Dessert

Cuisine American

Keyword keto cheesecake, keto dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Calories 330kcal

Author Angela Roberts

Equipment

• 1 8 inch cheesecake pan

Ingredients

• 32 ounces full fat cream cheese room temperature (see notes)
• 1 cup full fat sour cream
• 4 large eggs
• 1 large egg yolk
• 2 cups Swerve Confectioner’s powdered erythritol (see notes)
• 1/4 teaspoon lemon or orange extract or teaspoon vanilla
• zest of one orange or lemon
• Almond Flour Crust Recipe
• 1 1/2 cups almond flour
• 3 tablespoons melted butter
• 1 tablespoon Swerve or sugar

Instructions

• ! Make Almond Crust
• Add almond flour, melted butter, vanilla and swerve.
• Pat down into a 8 or 9-inch springform pan. Don't go up the sides. Not necessary.
• Jab with fork all over. Bake for 10 to 15 minutes until done at 350 F (180C).
• Stick in freezer for about 10 minutes.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, zest, swerve, Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs by hand, until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 45-55 minutes.or until the outside is set and the middle still jiggles a little. It will continue to cook.I t will get a golden brown. The internal temperature should be taken at 45 minutes to see where it's at. It's done at 150 degrees in center.
• Turn oven off. Open oven door. Leave in for an hour. If you don't have time for that, it's okay. I didn't as I needed my oven. It might compact a little more, but that's okay. When that happens, I just stick inside microwave to cool.
• Take cheesecake out. Allow it to cool for two hours. Remove from pan.
• If you want sour cream on top, spread on after cooling and before refrigeration.
• Refrigerate for at least six hours or overnight.
• Serve as is, or with berries and fresh mint.

Notes

To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.

Nutrition

Serving: 1of 12 | Calories: 330kcal | Carbohydrates: 6g | Protein: 10g | Fat: 35g

The post Classic Keto New York Cheesecake with Fancy Fruit Topping appeared first on Spinach Tiger.

The great news about these low carb cheesecakes recipes is that they are keto friendly, high in fat, grain free, sugar free and are absolutely delicious. You’ll never need to add sugar to your cheesecake again and if you’re gluten free, you will love my almond crust.

I’ve served some version of cheesecake many times at parties that fit several diet plans.  Even though it’s keto friendly, low carb and sugar free, no one seems to notice. It’s not on the “diet” table. It’s simply on the table and everyone raves about it.

My keto cheesecake still has the rich texture of cream cheese made even creamier with sour cream and eggs, and flavorful with a hint of orange zest, lemon, and lime.

Normally, citrus gets a little lost in cheesecake, and while the citrus is very subtle, it’s adding a lot of flavor to the vanilla.

I’ve learned quite a bit about low-carb cheesecakes recipes making these.

Cheesecake is decadent and frustrating. There are so many variations on the crust and the filling, and it took four cheesecakes until the almond flour crust was worthy. Now, I have it down and I will be using it for all kinds of tarts in the future.

I discovered the addition of chopped nuts (especially pecans) give the crust “something to talk about.” If you don’t have extra nuts, another great idea is to make your own almond flour (see that recipe here) and leave it a little more course than usual. I did that with the mini cheesecakes and it was so perfectly crunchy, and did not fall apart. Order almond flour here. 

The good news about this low carb cheesecake is that it’s not that different in recipe or taste from a regular cheesecake.  The main thing is that the crust is grain free and the whole cheesecake is sugar free, as I used Swerve.  It’s “safe” to eat on the ketogenic diet plan and good enough for everyone.

I made this in a ten-inch pan, so it wasn’t sky high. If you want it sky high,  bake it in an 8 or 9 inch cheesecake pan. Or follow my notes in the recipe and increase the amount of ingredients.

How Do I tell if Cheesecake is done?

The cheesecake should have a little bit of a wiggle in the center and the surrounding edges will be more solid.

Do I have to put cheesecake in a water bath?

No. You can bake your cheesecake on a sheet pan with no water bath?

Mini Keto, Low Carb Cheesecakes Recipes with Blueberry Compote

I also made three mini cheesecakes using these pans. Follow the same instructions, but cut the amounts by 1/4.

Recipe Here for Mini Cheesecakes.

Low Carb Cheesecakes with Sour Cream

You can skip the berries and smear sour cream, once the cheesecakes are cooled. Refrigerate for a few hours before cutting.

Low Carb Cheesecakes in Mini Jars (Nut Free)

You can bake these jars in the oven, and I’ll be back for a full recipe. I like this idea when you want to skip the crust because you want to be nut free. Top with anything you like. You can even freeze for the future. Recipe Here. 

If you love low-carb cheesecakes, I have a few more more for you.

Pumpkin Cheesecake (I usually make this in the Fall, but anytime is good).

Maple Pecan Pumpkin Cheescake Bars (This is by far my most popular keto friendly dessert)

Nutrition for Large Keto Cheesecake

There are 4 Net carbs per slice.

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Low Carb Cheesecakes with Almond Flour Crust

New York Style Low Carb Cheesecakes

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 32 ounces organic cream cheese room temperature (see notes)
• 1 cup organic sour cream 250 ml
• 2 large eggs
• 3 large egg yolks
• 2 cups Swerve Confectioner’s powdered erythritol (see notes)
• 1 tablespoon vanilla
• zest of one lime or lemon
• juice of lime see notes
• 1/2 teaspoon lemon extract
• Almond Pecan flour Crust Recipe
• For Bottom Crust
• 2 cups almond flour
• 1/3 cup pecans or almonds optional
• ⅓ cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon Swerve or sugar

Instructions

Almond Flour Crust

• Put pecans in food process until crushed into small pieces.You don't have to add in crushed nuts. This is optional item.
• Add almond flour, melted butter, vanilla swerve.
• Pat down into a 8 or 9-inch springform pan. You may not have enough to go up the sides. Don’t worry about that. Jab with fork.
• Bake for 10 to 15 minutes until done. Set aside to cool.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, eggs, zest, swerve and liquid stevia. Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little. It will continue to cook.It will get a golden brown.
• Turn oven off. Open oven door. Leave in for an hour.
• Take cheesecake out. Allow to cool for two hours.
• If you want sour cream on top, spread on after cooling and before refrigeration.
• Refrigerate for at least six hours or overnight.
• Serve as is, or with berries.

Notes

You can opt out of lime juice if you don’t have it.
To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.

The post Low Carb Cheesecake Recipes with Almond Flour Crust appeared first on Spinach Tiger.