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    Keto Cheesecake

    Keto Cheesecake

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    A keto cheesecake dessert recipe that’s thick and creamy and easy to make with only 10 minutes of prep time. This sugar-free ketogenic cheesecake tastes just like New York Style cheesecake – delicious! Add a few berries and you’ve got perfection!

    My husband’s favorite dessert is cheesecake with strawberries, so if he loves this, I know you will too!

    3 pieces of cheesecake on a white counter.

    Tips for Making the Best Keto Cheesecake

    The most important tip when it comes to making cheesecake is that all of your ingredients should be at room temperature.

    Anything that is refrigerated should be left out for at least 2 to 4 hours.  

    So, including eggs, sour cream, and cream cheese.

    Also, submerging your eggs in warm water will help speed up the process.

    Additionally, unwrapping and chopping your cream cheese into smaller pieces helps it get to room temp.

    Blending a cheesecake batter in a bowl with blender.

    How to Make a Low-carb Keto Cheesecake

    There are many wonderful cheesecake recipes out there in the world, and so many different flavors to choose from.

    But the New York-style is a classic and a must-make ketogenic cheesecake recipe.

    Here are a few things to keep in mind:

    1. I highly recommend lining your pan with parchment paper to make serving this cheesecake a little easier.
    2. The addition of sour cream gives the filling a creamy texture. You won’t taste the sour cream at all.
    3. Make sure all of your ingredients are at room temperature before mixing. Cream cheese can clump if you add cold liquids or eggs to it. Once it clumps, it’s hard to smooth it out again.
    4. Finally, the best part about a classic cheesecake is that you can top it with whatever you want! There are so many tasty options like a light raspberry sauce, a low-carb hot fudge sauce, or sugar-free salted caramel. Also, my favorite is simple berries.


    Troubleshooting any Issues of your Keto Cheesecake

    Cheesecake top is Cracking

    Sometimes, people have noticed that their low carb cheesecake is cracking.

    This is usually caused by sudden temperature changes.

    So, be sure your cheesecake cools on your counter before putting it into the refrigerator.

    To make certain your cheesecake doesn’t crack, you can bake the cheesecake in a water bath.

    Here’s how to do that:

    • Line the outside of the pan with foil to keep moisture out
    • Pour some water into a larger pan
    • Place the foil-lined cheesecake pan inside
    • Bake in the oven.

    Also, if you do notice cracks on the top of your cheesecake you can always add berries or other topping to hide them.

    Three low-carb cheesecake servings in glass jars.

    Overcooking of Cheesecake

    Another reason you might have cracks is from overcooking the cheesecake.

    And, if you do overcook, the cheesecake’s texture will be crumbly.

    You will know the low-carb cheesecake is done when the center is almost set, but still jiggly.

    It will firm-up more as it cools on the counter and then in the fridge overnight.


    Creamy cheesecake and berries.

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