Desserts

Keto Cheesecake – Amazing New York Style Cheesecake

Learn how to make this amazing keto cheesecake recipe that has less than 0.2 grams of carbs per serving. This New York style cheesecake tastes AMAZING and take just a few minutes to prepare. Plus, it is a sugar-free and gluten free cheesecake that you can enjoy with no guilt!

keto cheesecake

If you’ve ever thought that you couldn’t enjoy cheesecakes when you’re following a low carb lifestyle, then this recipe will prove otherwise. Made with simple low carb ingredients and with only 4 grams of net carbs per serving, this low carb cheesecake is a must try! And, the best part is that your family will love it too!

 

Ingredients for keto cheesecake

To make this easy cheesecake recipe, these are the ingredients you will need:

The crust:

  • 1 ½ cup almond flour
  • 2 tbsp Erythritol
  • ¼ cup butter (measured then melted)

The filling:

  • 24oz. cream cheese or mascarpone
  • 1 tsp vanilla extract
  • 3 tbsp Erythritol
  • 2 eggs

The sauce:

  • 1 cup strawberries
  • 1 tsp vanilla extract
  • 2 tbsp water
  • 2 tsp lemon juice
  • Sweetener, as needed

 

How to make keto cheesecake – New York Style

To make this sugar free cheesecake, first gather all your ingredients in one place.

Make the crust; Preheat oven to 350F. Line a spring form with baking paper and grease the sides of the spring form with some butter.

Then in a bowl, combine almond flour, Erythritol, and butter.

 

Then press the crust into a spring form and bake for 10 minutes.

almond flour guten free cheesecake crust

 

Make the filling; in a bowl, beat cream cheese, Erythritol, and vanilla.

 

Next add eggs and beat until smooth.

Then pour the filling over a crust and bake the cake for 45 minutes in heated oven.

Make the sauce; combine strawberries, water, and lemon juice in a saucepan.

Then cook until the strawberries are tender.

Mash the strawberries with a fork and cook until you have a thick sauce. Stir in some vanilla and sweetener and set aside.

To assemble your low carb cheesecake; cool the cake overnight in a fridge then slice and drizzle with strawberry sauce and enjoy!

low carb cheesecake

 

Tips for the best New York style keto cheesecake

The cheese:

When making cheesecake some things may go wrong. First is with choosing the cheese. When purchasing a cheese, go with a full fat version. So forget ricotta as it may be watery. Choose real mascarpone or go with Vegan coconut cream based cheese. These will be firm enough to give the cheesecake nice texture. Also, cream cheese in block is a good option.

The baking process:

Cheesecake has a tendency to crack during the baking process. To be on the safe side, bake the cheesecake at 300-350F and in water bath. The water will ensure the cheesecake has enough moisture to prevent cracking.

The taste:

This low carb cheesecake recipe is a simple cheesecake, with vanilla and cheese flavor. Still you can add in desired extract for added flavor. The cheesecake pairs amazing with any kind of berries and berry sauce.

Best served when chilled. Make sure it is in a fridge for at least 4 hours before serving.

 

Keto Cheesecake Crust variations:

Coconut crust – Use coconut flour and butter until you have a sand like mixture. Bake for 10 minutes at 350F.

Crust less – Make the cake filling and pour into the well buttered spring form. Bake for 40 minutes at 350F.

Sugar free cheesecake without butter – I always make my cheesecake crusts with butter. However, if you’re looking for a recipe without butter, you can simply replace the butter in the recipe with ghee or coconut oil.

Keto cheesecake crust with pecans: You can also make this cheesecake crust with pecans. To make simply grind your pecans in a food processor. Once ground, mix with a bit of almond flour, sweetener and butter. Then add into a springform and press down evenly in the springform.

 

How to store sugar free cheesecake

You can store in the fridge for up to 4 days. You can also freeze this gluten free cheesecake by slicing and wrapping each piece is plastic foil. Freeze up to a month. Thaw in a fridge overnight.

More keto cheesecake recipes to try out:

Keto Cheesecake - Amazing New York Style Cheesecake

Keto Cheesecake - Amazing New York Style Cheesecake

Yield: 8 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Try out this amazing New York Style keto cheesecake that only has 4 grams of net carbs per serving and tastes like the real thing!

Ingredients

  • 1 ½ cup almond flour
  • 2 tbsp Erythritol
  • ¼ cup butter (measured then melted)
  • 24oz. cream cheese or mascarpone
  • 1 tsp vanilla extract
  • 3 tbsp Erythritol
  • 2 eggs
  • 1 cup strawberries
  • 1 tsp vanilla extract
  • 2 tbsp water
  • 2 tsp lemon juice
  • Sweetener, as needed

Instructions

    1. To make this sugar free cheesecake, first gather all your ingredients in one place.
    2. Make the crust; Preheat oven to 350F. Line a spring form with baking paper and grease the sides of the spring form with some butter.
    3. Then in a bowl, combine almond flour, Erythritol, and butter.
    4. Then press the crust into a spring form and bake for 10 minutes.
    5. Make the filling; in a bowl, beat cream cheese, Erythritol, and vanilla.
    6. Next add eggs and beat until smooth.
    7. Then pour the filling over a crust and bake the cake for 45 minutes in heated oven.
    8. Make the sauce; combine strawberries, water, and lemon juice in a saucepan.
    9. Then cook until the strawberries are tender.
    10. Mash the strawberries with a fork and cook until you have a thick sauce. Stir in some vanilla and sweetener and set aside.
    11. To assemble your low carb cheesecake; cool the cake overnight in a fridge then slice and drizzle with strawberry sauce and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 402Total Fat: 39.1gSaturated Fat: 22.9gCholesterol: 150mgSodium: 310mgCarbohydrates: 4.9gNet Carbohydrates: 4gFiber: 0.9gSugar: 1.2gProtein: 9.1g

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