Keto Cheesecake

Wondering how to satisfy a sweet tooth on a low-carb diet? There are plenty of keto desserts to try out, but this ultra-rich, creamy keto cheesecake recipe might be the best of all.

Cheesecake itself is already high-fat and fairly low-carb, so adjusting it to be fully keto-friendly, without losing the classic taste and texture we’d expect, is simple. Almond flour takes the place of graham crackers in the crust, and a sugar substitute ensures this cheesecake recipe stays within your keto diet lifestyle. So, embrace your keto journey, and still have your cheesecake too!

Ingredients for Keto Cheesecake

• Crust: This keto-friendly crust is made with almond flour, melted butter, and your choice of granulated monk fruit or stevia sugar substitute.
• Cream cheese: Keep the low-fat cream cheese on the shelf. This keto cheesecake recipe is so delicious because it includes four packages of full-fat cream cheese. Soften the cream cheese so it’s easy to whip up and knock out any lumps.
• Sour cream: Tangy sour cream cuts some of the richness so there’s a dynamic flavor profile.
• Sugar substitute: Granulated monk fruit or stevia sugar substitute are the best keto-friendly sweeteners to keep this cheesecake keto diet friendly.
• Lemon juice: Fresh lemon juice brightens and refreshens the flavor of keto cheesecake recipes.
• Vanilla extract: Delicate, floral vanilla extract sweetens and ties together all the different flavor components.
• Eggs: Take a moment to lightly beat four eggs before prepping the rest of the cheesecake. This helps the eggs come to room temperature more quickly and allows you to mix the eggs for less time in the batter, reducing your chances of a cracked cheesecake.

Directions

Step 1: Prep the crust

Preheat the oven to 325°F. In a small bowl, combine the almond flour and sugar substitute, then stir in the butter. Press the crust onto the bottom and up the side of a greased 9-inch springform pan. Place the springform pan on a baking sheet, then pop it in the oven and bake the crust until it’s lightly browned, 18 to 22 minutes. Move the springform pan onto a wire rack to cool to room temperature.

Step 2: Make the cheesecake batter

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sour cream, sugar substitute, lemon juice and vanilla until smooth. Add the eggs, and beat on low speed just until combined.

Pour the cheesecake batter into the crust. Place the springform pan on a double thickness of heavy-duty foil (about an 18-inch square). Securely wrap the foil around the pan.

Editor’s Tip: Overmixing the eggs is one of the most common cheesecake mistakes! Mix the eggs into the batter as little as possible, stopping when they’re just combined in the batter. Otherwise, you run the risk of adding too much air into the cheesecake, which can cause it to crack after baking.

Step 3: Bake in a water bath

TASTE OF HOME

Place the springform pan in a larger baking pan. Pour 1 inch of hot water into the larger pan, then place it in the oven. Bake the cheesecake until the center is just set and the top appears dull, about 1-1/2 hours.

Turn the oven off and let the cheesecake sit in the water bath for 30 minutes with the oven door open. Remove the springform pan from the water bath, then let it stand up to one hour on a wire rack.

Step 4: Chill and serve

Once completely cooled to room temperature, cover the top of the pan, then refrigerate the cheesecake overnight. Once you’re ready to serve your keto cheesecake, remove the rim from the springform pan, cut the cheesecake into slices and enjoy!

TASTE OF HOME

Recipe Variations

• Re-create the graham cracker crust flavor: While we don’t use graham crackers in keto cheesecake recipes, you can re-create the flavor by adding 1 teaspoon of cinnamon to your keto crust.
• Add extracts: Change up the flavor of this cheesecake keto diet recipe with the help of extracts! Almond, coconut, peppermint, orange, raspberry or lemon extract would all work beautifully in this cheesecake.
• Make a nut-free crust: Can’t consume nuts? Replace the almond flour 1:1 with sunflower seed flour instead.

How to Store Keto Cheesecake

Store any keto cheesecake leftovers in the fridge for up to four days. You can either store slices in an airtight container or place the cheesecake back in the springform pan and wrap the pan in storage wrap. Either way, avoid sticking your cheesecake straight into the fridge uncovered or it may absorb unpleasant fridge smells.

Can you freeze keto cheesecake?

Yes, you can freeze keto cheesecake recipes. To freeze the entire cheesecake, place the cheesecake on a baking sheet in the freezer, uncovered, for one hour to firm up. Remove the cheesecake from the freezer and wrap the entire dessert in a few layers of storage wrap. Return the cheesecake to the freezer (keep it on the baking sheet or find a level surface for the cheesecake) and freeze it for up to three months.

To freeze just a few slices, place the slices in an airtight container, snap the lid on and store them in the freezer for up to three months.

Keto Cheesecake Tips

What should you serve with keto cheesecake?

Serve your keto cheesecake recipe with keto whipped cream and keto dessert sauces. You can even serve it with keto-friendly fruit, like strawberries, raspberries and blackberries.

Why did my keto cheesecake crack?

Your keto cheesecake may have cracked for a few reasons. Skipping the water bath will almost certainly crack your cheesecake. The cheesecake water bath creates a humid environment so the cheesecake doesn’t dry out and, ultimately, crack.

Another reason your cheesecake may have cracked is if you overbeat the eggs. It’s important to mix the eggs just until they’re combined in the cheesecake batter. Otherwise, the amount of air in the overbeaten eggs will cause the cheesecake batter to puff up while it’s baking and then fall and crack when the cheesecake is pulled out of the oven.

A cracked cheesecake is common, whether it’s keto or not, so don’t feel too bad if this happens to you. Cover it up with keto whipped cream and no one will know the difference!

What can you use if you don’t have a springform pan?

If you don’t have a springform pan, you can use a 10-inch round cake pan instead. However, keep in mind that getting the cheesecake out of the pan will be tricky and may cause your cheesecake top and crust to crack a bit. If you do decide to go this route, line the inside of the cake pan with parchment and leave a 2-inch overhang of paper so the cheesecake can be pulled out after it’s refrigerated. Instead of one big 10-inch round pan, you could also use two 8-inch round pans.

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Keto-friendly monk fruit or stevia sweetens this keto cheesecake, and the delicious crust is made from almond flour. No one will ever be able to believe this decadent cheesecake is low-carb! —Julie Andrews, Rockford, Michigan