keto cheesecake recipe

This really is the best low carb and keto cheesecake recipe.  Even my non-keto family proclaimed &quot;This is the best cheesecake I have ever had!&quot;

The Best Keto Cheesecake

Cups almond flour (click here to see my favorite on Amazon)

Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)

Cinnamon

Tablespoons Butter, melted

Packages 8 ounces full fat cream cheese, (room temperature)

Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)

Large Eggs (room temperature)

Ounces Sour Cream (room temperature)

Tablespoon Vanilla extract

Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  Refrigerate the crust for 20 minutes.

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. &nbsp;If you use a stand mixer use the paddle attachment. &nbsp;

Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer. &nbsp;

Add in the room temperature eggs one at a time and beat until well incorporated.

Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

Pour the cheesecake mixture into the crust and even out the top. &nbsp;Bake in the pre-heated oven. &nbsp;Check after 50 minutes. &nbsp;The top should no longer be glossy and the center should still be jiggly. &nbsp;

Turn off the oven and crack the door. &nbsp;Let the cheesecake sit in the oven for 30 minutes. &nbsp;Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. &nbsp;Do not remove the springform). &nbsp;Let sit on the counter for 1 hour.

Cover loosely with plastic wrap and refrigerate for at least 8 hours. &nbsp;

Remove the springform pan sides, decorate the top, and serve. &nbsp;Makes 12 slices.

This creamy rich New York Style Keto Cheesecake is the ultimate low carb dessert. With only 7 ingredients and less than 3g total carbs, it's cheesecake recipe worthy of your indulgence.&nbsp;

New York Style Keto Cheesecake

cream cheese (softened)

butter

Swerve Sweetener

eggs (room temperature)

sour cream (room temperature)

tsp grated lemon zest

tsp vanilla extract

Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.

In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.

Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top.

Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature.

Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving.&nbsp;

https://www.youtube.com/watch?v=dEJ6rgV8kHU

This crustless low carb cheesecake is amazingly creamy and rich. With only 7 ingredients and less than 3g total carbs, it's cheesecake recipe worthy of your indulgence.

From The Everyday Ketogenic Kitchen: https://amzn.to/2mDxlmk

Or see the full recipe here on All Day I Dream About Food: https://alldayidreamaboutfood.com/new-york-style-keto-cheesecake/

Keto New York Style Cheesecake

Homemade strawberry compote and whipped heavy cream folded into a no-bake cheesecake mixture spiced with ground cardamom and flavored with pure vanilla extract!

No-Bake Strawberry Cheesecake Jars

strawberries

cream cheese

0% fat Greek yogurt

sugar (*sub monk fruit sweetener

salt

cardamom

vanilla extract

heavy cream

Whipped cream

graham crackers (*if not making gluten free)

Strawberry jam

Dice 16 ounces of strawberries into small pieces.

Transfer three quarters of your diced strawberries to a medium sized sauce pan and place on medium heat (reserve the rest for topping).

Cook strawberries for about 15 minutes and then puree with an immersion blender (or transfer to a regular blender).

Transfer strawberry puree to a small bowl and allow to cool. You may want to place your puree in the freezer or refrigerator to help speed the cooling process.

Measure cream cheese, Greek yogurt, sugar, salt, ground cardamom and vanilla into a medium sized mixing bowl and beat with an electric mix on high speed for 2-3 minutes until smooth and a bit fluffy. Set this bowl aside.

Measure heavy cream into another, small mixing bowl. Use a clean whisk attachment to beat on high speed for 3-4 minutes until stiff peaks form.

Use a spatula to transfer cooled strawberry puree and whipped heavy cream into the bowl with the cheesecake mixture. Gently fold all of the ingredients together until just combined (do not overmix).

Use a spoon or icing bag to transfer cheesecake mixture into jars, fill each three quarters full. Lid and chill for 3-4 hours or overnight.

Once chilled, add desired toppings and enjoy!

https://www.youtube.com/watch?v=JYIYcErCiKY

https://garlicsaltandlime.com/strawberry-cheesecake-jars/

Strawberry cheesecake jars are the best, healthy-ish little dessert (perfect for Valentine's Day)! They're low carb, low calorie, gluten free and keto friendly. You can make a batch eat them throughout the week as an end of day treat, but they're also perfect for parties and get togethers. What party guest doesn't love their own mini mason jar of goodness?!

Strawberry cheesecake jars

This Nut-Free Keto Cheesecake recipe features a luxurious cheesecake filling made with cream cheese, sour cream, eggs, and vanilla extract. Sesame seeds and shredded coconut are then combined to make the crust and provide the perfect base beneath the creamy filling. With only 3.9 grams of net carbs per serving, the whole family will love this cheesecake recipe!

Nut-Free Keto Cheesecake

(144 grams) sesame seeds

¾ cup (60 grams) unsweetened shredded coconut

¼ cup (2 oz) unsalted melted butter

tbsp (36 grams) classic monk fruit sweetener

cinnamon

(192 grams) classic monk fruit sweetener

bricks (24 oz) cream cheese, softened

(60 grams) sour cream

tsp (5 milliliters) lemon juice

tsp pure vanilla extract

eggs

Crust

Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Liberally coat bottom and sides of 9-inch springform pan with nonstick cooking spray. Wrap bottom and sides of outside of pan with aluminum foil (this will ensure liquid from the water bath does not seep into the cheesecake when baking). Set aside.

In a food processor, pulse sesame seeds and shredded coconut until ground. When blending, I find it’s best to pulse ingredients in a single-serving blender attachment. After pulsing, the mixture may thicken and turn into a paste. This is completely fine, but do not continue pulsing. At that point, the mixture is blended enough. Transfer mixture to mixing bowl and add melted butter, monk fruit sweetener, cinnamon, and salt and mix with a fork until well-incorporated. Spoon crust mixture into prepared springform pan and transfer pan to the oven to bake until the edges are golden brown, about 15 minutes. After baking, remove pan from oven and allow to cool while preparing the cheesecake layer.

 Cheesecake Layer

In a food processor, pulse monk fruit sweetener until powdered. Transfer powdered monk fruit sweetener to mixing bowl, add cream cheese and sour cream, and, using an electric mixer at medium-low speed, mix ingredients together until creamy and all cream cheese lumps are gone (a few small lumps are fine, but we just want to be sure all of the large lumps are mixed). Using a rubber spatula, scrape sides and bottom of bowl to unsecure any cream cheese that has stuck to the bowl. Mix again. Add lemon juice and vanilla extract and mix again.

One at a time, add eggs and egg yolk and mix on medium-low speed until each egg is just barely mixed in. It’s important to not over mix the eggs, otherwise the cheesecake surface may crack while baking.

Place foil-lined springform pan in center of large baking sheet. Pour enough water into baking sheet to fill ~1 inch of water.

Final Steps

Pour cream cheese mixture atop crust in springform pan. Return pan set in water bath to oven and bake until the center is almost set, but still “jiggly,” about 1 hour, 10 minutes. Turn oven off and, using a wooden spoon, crack oven door open just slightly. Allow pan to sit in cooling oven for 1 hour.

Remove baking sheet with water bath and pan from oven. Remove pan from water bath. Remove and discard foil from outside of pan. Slide a knife around the edge of the cheesecake, to separate the edge of the cake from the pan. Transfer pan to refrigerator to chill uncovered for 4 hours, preferably overnight, before cutting and serving.

I only made the crust, to use it with a coffee cheesecake filling for a potluck at work, and there was no crumb left! :))) Then I used the same crust for a plain cheesecake I made for Valentine's, with some raspberry coulis, and it was amazing again! This crust is an absolute winner! Now I'm planning on making a savoury pie and I'm thinking that if I omit the sweetener it should work perfectly. Thank you for a great recipe!

https://content.jwplatform.com/videos/2RElH5bj.mp4

Delicious, light, creamy, low carb, gluten-free crustless New York cheesecake! This cheesecake is so easy to make and it comes out perfect without a crust!

CRUSTLESS NEW YORK CHEESECAKE

Cups Stevia sweetener (OR sugar

Cups Sour Cream

vanilla lemon zest

Preheat oven to 325 degrees

Wrap the outside of a 9 inch springform...

Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.

Thoroughly oil the entire interior of the pan...

Thoroughly oil the entire interior of the pan with coconut oil or butter

In a stand mixer, beat the cream cheese....

In a stand mixer, beat the cream cheese. Add the sugar and mix.

Add sour cream, scrape down the bowl as...

Add sour cream, scrape down the bowl as needed, and mix thoroughly.

Crack the eggs and add in one at...

Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.

Mix in the remaining ingredients and mix until...

Mix in the remaining ingredients and mix until smooth.

Pour the cheesecake batter into the pan and...

Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).

Bake for 75 to 90 minutes until set...

Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.

Creamy, dreamy, and packed with protein, this high-protein pumpkin cheesecake is a keto-friendly dessert that hits all the right notes. Cottage cheese makes the perfect protein base, while pumpkin purée and pumpkin spice add the ultimate fall flavors. Top it off with whipped cream for an indulgent finish that’s still guilt-free. Whether you’re looking for a post-dinner treat or a midday snack, this sugar-free and low-carb dessert will satisfy your cravings without derailing your goals.

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Top 6 keto cheesecake recipe recipes from across the web

The most viewed keto cheesecake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Keto Cheesecake

New York Style Keto Cheesecake

No-Bake Strawberry Cheesecake Jars

Nut-Free Keto Cheesecake

CRUSTLESS NEW YORK CHEESECAKE

High-Protein Pumpkin Cheesecake: De...

The most viewed keto cheesecake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine