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. New York Style Keto Cheesecake!
New York Style Keto Cheesecake
Let’s just get this straight right now. Keto cheesecake is possibly as close to heaven as you will get on this earth. Or at least as close to heaven as you will get on your ketogenic diet.
Yes, you are entirely free to disagree with me. But I have a passion for all things cheesecake and I am ever so grateful that cheesecake is easy to make sugar free and grain free. When I first embarked on a low carb diet, cheesecake was among the first keto dessert recipes I ever tried to make and it was as good as any conventional version out there.
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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. This particular keto cheesecake has no crust. Which is fabulous because it saves on carbs and cuts down on overall effort. I highly recommend lining your pan with parchment paper to make serving this crustless cheesecake a little easier.
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.
A water bath helps keep this creamy low carb cheesecake from cracking. Be sure to wrap the bottom of your springform pan in several layers of foil, to avoid any extra moisture seeping into the pan.
The addition of sour cream helps give the filling a truly creamy texture. You won’t taste the sour cream at all.
Be sure to have ALL of your ingredients at room temperature before mixing. Cream cheese often clumps up if you add cold liquids or eggs to it. Once it clumps, it’s hard to rescue and smooth it out again.
The best part about a plain cheesecake like this is that you can top it with whatever you want! So many delicious options like my low carb hot fudge sauce or some sugar free salted caramel. Or just go with a simple berry sauce.
There are so many delicious and wonderful cheesecake recipes out there in the world, and so many different flavors to choose from. But the New York-style is an absolute classic and a must-make keto cheesecake recipe.
Serving Size: 1 slice
Amount Per Serving: Calories: 287Total Fat: 24,7gSaturated Fat: 16gCarbohydrates: 2,9gFiber: 1,2gProtein: 5,3g
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.
This particular keto cheesecake has no crust. Which is fabulous because it saves on carbs and cuts down on overall effort. I highly recommend lining your pan with parchment paper to make serving this crustless cheesecake a little easier.