Low Carb Keto Cheesecake Recipe

Cheesecake on a low carb diet? Swap the crust, keto the sweetener and done! Delicious New York style keto cheesecake!

If it comes to categorization there are two main, clearly separable methods to count with. The well-known baked cheesecake is the favored method of the U.S while the other side of the pond Brits prefer to have their cake only chilled but not baked.

Both methods have its beauty and results delicious cakes to cheer the day up. The only problem is that cheesecakes are not cakes by culinary definitions but rather something closer to custard pie.

As it doesn’t have any leavening except some eggs or any kind of flour, cheesecake can’t be classified as a cake. The only property that brings it close to cakes is the baking form it is made in. Otherwise it is generally classified as a tart or flan.

Classification matters incredibly little in the realm of our kitchen though. What matters is how to make it keto, gluten or sugar free while still enjoying it.

Luckily cheesecakes aren’t pumped up with gluten and the added sugar content can be managed by other natural or artificial sweeteners thus making it suitable for almost anyone without much hassle or effort.

One of the most famous type of the baked cheesecake is the New York style cheesecake that differs from the rest of the baked cake flock by using sour cream or heavy cream as a main ingredient.

Apart from the cream that makes it creamier and tastier, it also makes the cheesecake freezer friendly. This is why most of the frozen cheesecakes are New York style cheesecakes.

As easy as it seems baking cheesecake, it isn’t as straightforward as it looks like at first try. There is a myriad of recipes of how to bake cheesecake with varying instructions for each and every one.

Some require a hot water tray placed inside the oven with the cheesecake in the middle, wrapped in tin foil essentially braising the cake. While others are happy just throwing the cake in and bake it with the plain old dry heat method.

Probably both results the same delicious cake when done right and not baked by the oven grill.

The crust traditionally made by some kind of crackers or biscuits but as we are going for a low carb cheesecake, we opt for a natural low carb crust like we did on the no bake gluten free cheesecake too.

Almonds or any kind of nuts are a great way to create the crust and we have the option to grind them soft or leave them in somewhat bigger pieces as well. Using not entirely ground pieces of nuts will provide a contrasted crunchy texture to the creamy cheese.

Cheesecake toppings are as wide ranging as the cake itself. All sort of jams or syrups are used to flavor the cheese that can be bought in shops or made at home while waiting the cake to be edible.

Luckily there is plenty of time to try things out from the low carb condiment section as both the no bake and the baked cheesecakes require an enormous amount of time and patience to chill.

The best news is that time is infinite so the cake can spend all the time it needs to be perfectly creamy and crunchy but if for some reason it turns out far from perfect, it will not matter either. Cheesecakes can’t be ruined only made far from presentable to the dinner table.

Ingredients

Base

• 7oz / 200g Almond flour or ground almond
• 4 tablespoon / 50g Butter – unsalted (melted)
• 1 tablespoon Stevia or sweetener choice

Cream

• 1 lb / 500g Cream cheese
• 8 oz / 200ml Sour cream or Crème fraîche
• 3 tablespoon Stevia or a sweetener of choice
• 2 medium size Eggs
• ⅔ cup / 150ml Heavy cream
• 1 tablespoon Vanilla extract
• 1 Juice of lemon

How to make Low carb keto cheesecake

Base

1. Prepare cake tin with parchment paper on its side and cover the outside with tin foil.
2. Combine base ingredients, almond flour, agave and melted butter in a medium size bowl. Press the crust mixture evenly into the bottom of the cake tin.

Cream

1. Put cream cheese, Agave syrup, sour cream, eggs and vanilla extract into a mixing bowl and whisk them together.
2. Add sour cream to the mixture and beat it together until smooth and creamy.
3. Finally stir in the lemon juice.
4. Pour cream into the cake tin. Put the cake tin into a bigger tray and pour boiling water into the tray.
5. Put the tray with the cake tin into the  350°F / 180°C preheated oven for about 40 minutes.
6. Turn the heat down to 300°F / 150°C and leave the cake in for another 30-40 minutes depending on the oven. Top needs to be golden brown. Take it out of the oven and let it cool down. Leave it in the fridge for another 6 hours before serving it. Serve it with raspberry syrup.

Enjoy!

Note: Check out how to make: Raspberry Syrup

Fancy some more? Let’s cut to the cheese!

• Blueberry Cheesecake Recipe
• Cheesecake Bites Recipes
• Keto Low Carb Chocolate Cheesecake Recipe
• Keto Cheesecake No-Bake Recipe
• Gluten Free Cheesecake Recipe [No-Bake]
• Tiramisu Cheesecake Recipe
• Sugar-Free Cheesecake Recipe [No Bake]

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Low Carb Cheesecake Recipe [Sugar Free]

Cheesecake on a low carb diet? Swap the crust, keto the sweetener and done! Delicious New York style keto cheesecake!

Course Dessert

Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Resting Time 6 hours hours

Total Time 7 hours hours 40 minutes minutes

Ingredients

Base

• 7 oz / 200g Almond flour or ground almond
• 4 tablespoon / 50g Butter - unsalted melted
• 1 tablespoon Stevia or sweetener choice

Cream

• 1 lb / 500g Cream cheese
• 8 oz / 200ml Sour cream or Crème fraîche
• 3 tablespoon Stevia or sweetener of choice
• 2 medium size Eggs
• ⅔ cup / 150ml Heavy cream
• 1 tablespoon Vanilla extract
• 1 Juice of lemon

Instructions

Base

• Prepare cake tin with parchment paper on its side and cover the outside with tin foil.
  
• Combine base ingredients, almond flour, agave and melted butter in a medium size bowl. Press the crust mixture evenly into the bottom of the cake tin.
  

Cream

• Put cream cheese, Stevia or sweetener of choice, sour cream, eggs and vanilla extract into a mixing bowl and whisk them together.
  
• Add sour cream to the mixture and beat it together until smooth and creamy.
  
• Finally stir in the lemon juice.
  
• Pour cream into the cake tin. Put the cake tin into a bigger tray and pour boiling water into the tray.
  
• Put the tray with the cake tin into the 350°F / 180°C preheated oven for about 40 minutes.
• Turn the heat down to 300°F / 150°C and leave the cake in for another 30-40 minutes depending on the oven. Top needs to be golden brown. Take it out of the oven and let it cool down. Leave it in the fridge for another 6 hours before serving it. Serve it with raspberry syrup.

Notes

Enjoy!

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