Keto New York Style Cheesecake

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Last Updated on May 10, 2023 by Toya

Learn how to make this amazing Keto New York Style Cheesecake recipe that has less than 5 grams of carbs per serving. This keto cheesecake tastes AMAZING and takes just a few minutes to prepare. Plus, it is a sugar-free and gluten-free cheesecake that you can enjoy with no guilt!

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 cups of almond flour
• 2 tbsp of Erythritol
• ¼ cup of butter (measured then melted)

The filling:

• 24oz. of cream cheese or mascarpone
• 1 tsp of vanilla extract
• 3 tbsp of 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 New York Style Cheesecake 

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

Make the crust; Preheat the 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.

 

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

 

The NY style keto cheesecake filling should look like this:

 

Next, add the eggs and beat until smooth.

 

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

As you can see, my keto cheesecake cracked. However, it isn’t ruined and still tastes really amazing. Just hide it with strawberries and or sauce.

 

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!

 

Tips for the best New York style keto cheesecake

The cheese:

When making cheesecake some things may go wrong. The first is with choosing the cheese. When purchasing cheese, go with a full-fat version. So if you can, forget ricotta as it may be watery.

If you don’t have cream cheese, you can choose real mascarpone or go with a Vegan coconut cream-based cheese too. These will be firm enough to give the cheesecake a nice texture. Also, cream cheese in a block is a good option.

The baking process:

Cheesecake has a tendency to crack during the baking process. To be safe, bake the cheesecake at 300-350F and in a water bath. The water will ensure the cheesecake has enough moisture to prevent cracking. But, even if there are a few cracks, don’t throw your cheesecake away. It most likely still tastes absolutely delicious and can be masked with topping like whipped cream or berries.

The taste:

This low carb new york cheesecake recipe is a simple cheesecake, with vanilla and cheese flavor. You can add in other desired extracts for added flavor.

This cheesecake also pairs amazingly with any 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.

Crustless – Make the cake filling and pour it 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 keto ny cheesecake

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

More keto cheesecake recipes to try out:

• No bake keto chocolate cheesecake
• Keto strawberry cheesecake
• Mini Keto cheesecake bites