Print

Keto Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 12 reviews

This Keto Cheesecake recipe offers a creamy, low-carb dessert option perfect for those following a ketogenic lifestyle. Featuring a smooth cream cheese filling sweetened with erythritol and built on an optional almond flour crust, this dessert is baked gently in a water bath to ensure a crack-free finish. It's a delicious, guilt-free treat that sets overnight for the perfect texture.

Ingredients

Cheesecake Filling

  • 24 oz cream cheese
  • 2 cups yogurt (220g)
  • 2 1/2 tsp pure vanilla extract (12g)
  • 1 tbsp lemon juice (optional) (15g)
  • 2/3 cup erythritol (80g) (sugar or maple syrup also work for non-keto)
  • 1/4 cup almond flour (30g)

Crust (Optional)

  • 2 cups almond or pecan flour
  • 1/4 tsp salt
  • 6 tbsp melted coconut oil or enough water to make it slightly sticky

Instructions

  1. Prepare the Crust (Optional): Combine 2 cups almond or pecan flour, 1/4 tsp salt, and 6 tbsp melted coconut oil or just enough water to make the mixture slightly sticky. Press this mixture evenly into a lined 8 or 9-inch springform pan. Set aside while making the filling.
  2. Preheat Oven: Set your oven to 350° Fahrenheit (176° Celsius). Allow the cream cheese to come to room temperature for better blending.
  3. Prepare Water Bath: Fill a baking pan about halfway with water and place it on the oven's lower rack to create a humid baking environment that prevents cracking.
  4. Make the Filling: Beat all the cheesecake filling ingredients in a blender or food processor until just smooth. Be careful not to overbeat to avoid cracking during baking.
  5. Assemble and Bake: Spread the filling evenly on top of the prepared crust. Place the springform pan on the middle oven rack, above the water bath.
  6. Bake: Bake for 30 minutes if using a 9-inch pan or 38 minutes if using an 8-inch pan. Do not open the oven during baking to maintain temperature and moisture.
  7. Turn Off Oven and Rest: Without opening the oven door, turn off the heat and let the cheesecake sit inside for an additional 5 minutes to firm up gently.
  8. Cool and Refrigerate: Remove the cheesecake from the oven and let it cool on the counter for 20 minutes. Afterwards, refrigerate it overnight so it can set completely.
  9. Store Leftovers: Keep leftover cheesecake covered in the refrigerator for up to four days or freeze slices for longer storage.

Notes

  • Using a water bath while baking is key to preventing cracks and producing a smooth texture.
  • Bringing cream cheese to room temperature ensures a smooth filling without lumps.
  • Do not open the oven door during baking to maintain consistent heat and moisture.
  • Overbeating the filling can cause cracking; blend just until smooth.
  • Allowing the cheesecake to cool gradually and refrigerate overnight improves texture and prevents cracking.
  • The crust is optional, and you can use a store-bought crust or make the crustless version.
  • For non-keto versions, you may substitute erythritol with sugar or maple syrup.

Find it online: https://recipefeastful.com/keto-cheesecake-recipe/