Gluten FreeVegetarian

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This Keto New York Style Cheesecake is one of my favorite baked goods. My family absolutely loves cheesecake and I have always baked my own from scratch. After going keto I wanted to be sure we could continue to enjoy this family favorite.  This recipe does not disappoint! This sugar-free, gluten-free keto cheesecake tastes just like the real thing – delicious!

I also started making Easy Keto Mini Cheesecake Bites which are much easier to pack for school lunches. I also used this recipe as a base to come up with Peanut Butter Cheesecake Bites as a fat bombs for those moments when you just need a little something something.

One of the things I credit this recipe tasting so great is my choice of keto sweeteners. I exclusively use SoNourished brand.  I have found that this brand tastes the best in all of my recipes and does not have the after taste or cooling effect other brands may have. This cheesecake recipe uses their powdered monk fruit/erythritol blend, which has no calories or carbs.

Keeping Cheesecake from Cracking

Over the years I have never been a fan of the “water bath method”. This is where you would bake your cheesecake 

Instead I have learned that once the bake time is complete, turn off the oven.  Then simply crack open your oven door and allow the cheesecake to come to room temperature as the oven slowly cools. I do this for about an hour. After that refrigerate it for at least four hours, but preferably overnight, before removing the springform pan and slicing it up.

Worst case, if you do have cracks, add some berries or even some keto-friendly chocolate or caramel topping to hide them.

Making the Cheesecake

Start by preheating your oven to 350 degrees F. Then line the bottom a 9″ springform pan with parchment paper.

Prepare Springform Pan for Keto Cheesecake

Next, make the crust.

In medium bowl stir the almond flour, melted butter, sweetener and vanilla extract until well combined. The dough will be slightly crumbly.

Mixing Keto Cheesecake Crust

Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Set aside.

Baked Keto Cheesecake Crust

While the crust is cooling, make the filling.

Beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.

Mixing Keto Cheesecake Filling

Pour the filling into the pan over the crust. Smooth the top with a spatula or pastry spatula.

Pour Keto Cheesecake Filling into Prepared Crust

Bake for 45-55 minutes, until the center is almost set, but still jiggly.

When baked, turn off oven and crack open oven door to allow the cheesecake to come to room temperature slowly.

Remove from oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet).

Then refrigerate for at least 4 hours (preferably overnight), until completely set. Do not try to remove the cake from the pan before chilling.

Cut into 16 slices and serve!

 

Yield: 16 slices

Keto New York Style Cheesecake

Slice of Keto Cheesecake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

Almond Flour Crust

  • 2 cups fine blanched almond flour
  • 1/3 cup grass-fed butter (measured solid, then melted)
  • 3 tbsp Monk Fruit/Erythritol (granular or powdered works fine)
  • 1 tsp real vanilla extract

Keto Cheesecake Filling

  • 32 oz Cream cheese (softened)
  • 1 1/4 cup Powdered Monk Fruit/Erythritol
  • 3 large eggs
  • 1 Tbsp lemon juice
  • 1 tsp real vanilla extract

Instructions

Preparation

  1. Preheat oven to 350 degrees F.
  2. Line the bottom a 9" springform pan with parchment paper.

Make the crust

  1. In medium bowl stir the almond flour, melted butter, sweetener and vanilla extract until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Set aside.
  2. Make the filling
  3. While the crust is cooling, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.
  4. Pour the filling into the pan over the crust. Smooth the top with a spatula or pastry spatula.
  5. Bake for 45-55 minutes, until the center is almost set, but still jiggly.
  6. When baked, turn off oven and crack open oven door to allow the cheesecake to come to room temperature slowly. Remove from oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Then refrigerate for at least 4 hours (preferably overnight), until completely set. Do not try to remove the cake from the pan before chilling.

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