This is the Best Keto Cheesecake! There isn’t much difference between a “normal” cheesecake and this Keto cheesecake. The only thing we need to replace is the sweetener and the crust. Best Keto Cheesecake – You must try this recipe.

I’m going to show you how to make my favorite New York Style keto cheesecake recipe using everyday ingredients.

To make the keto cheesecake crust, I added some low carb sweetener, cinnamon, and melted butter. Then, I just pressed the mixture into a standard glass-bottomed springform pan.

Making the filling for this yummy low carb keto cheesecake is almost as easy as the crust. You simply add each ingredient to the mixing bowl beating on low after each addition.

The cheesecake does need to bake for about an hour. And, after the top has browned, it should be left in the warm oven for another hour.

Then, the cheesecake is removed and allowed to cool to room temperature before refrigerating. It should be refrigerated for at least a day before serving.

The result is a subtly sweet cheesecake that should serve at least 16 people. It is a tall cake so a thin slice is very filling. And, you can freeze some of it for later!

If you like this, you can try similar recipes:

• Keto Cheesecake Stuffed Brownies
• Keto No-Bake Lemon Cheesecake
• Low Carb Cheesecake Salad
• Keto Coconut Cheesecake with Coconut Cream
• Keto Sopapilla Cheesecake
• Keto Chocolate Cheesecake Jars
• Keto Cheesecake Brownies
• Keto Cheesecake Cupcakes
• Low Carb Key Lime Cheesecakes
• Keto No-Bake Chocolate Cheesecake
• Low Carb No Bake Irish Cream Cheesecake
• Low Carb Salted Caramel Cheesecake Bars
• Keto Boston Cream Cheesecake
• Keto New York Cheesecake

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Best Keto Cheesecake

4 from 42 votes

Recipe by Kiro, Photo Credit: Vladislav Noseek Course: DessertCuisine: American

Servings

16

servings

Prep time

10

minutes

Cooking time

1

hour 

50

minutes

Calories

356

kcal

This is the Best Keto Cheesecake! There isn’t much difference between a “normal” cheesecake and this Keto cheesecake. The only thing we need to replace is the sweetener and the crust.

Ingredients

• Crust:

• 6 ounces sliced almonds about 1 1/3 cup

• 3 tablespoons low carb sugar substitute

• 1/2 teaspoon ground cinnamon optional

• 5 tablespoons salted butter melted

• Filling:

• 32 ounces cream cheese softened – 4 blocks

• 3/4 cup low carb sugar substitute more or less to taste

• 3 large eggs at room temperature

• 2 teaspoons vanilla extract

• 1 teaspoon lemon extract optional

• 16 ounces sour cream at room temperature

Directions

• Crust:
• Place sliced almonds in food processor and process with cutting blade until a finely ground.
• Pulse in 6-9 stevia extract packets and cinnamon – if using.
• Stir in melted butter.
• Press into bottom of 9-inch springform pan. Set aside
• Filling:
• Beat cream cheese on low speed until light and fluffy.
• Add 24-36 stevia extract packets to desired sweetness. Beat on low to mix in.
• Add each egg, one at a time, beating on low after each addition.
• Mix in extracts, then beat in sour cream on low speed until incorporated.
• Spread cream cheese mixture over crust.
• Cooking:
• Bake at 300°F for an hour. If top has browned, turn oven off. If not yet browned, cook until browned then turn off oven.
• Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack.
• Chill at least 24 hours before serving.
• Enjoy!

Notes

• Crushed low carb cookies (like Nui brand) are perfect for using in the crust or crumbling into the filling. Just sub crushed cookies in place of the almonds, sweetener, and cinnamon!
• Sweetener amounts used are minimum. Those just getting started on keto may want to up the amount to the max noted.
• Net Carbs: 4 g