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Keto Cheesecake Recipe

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This ultra-creamy keto cheesecake recipe delivers all the rich, indulgent flavor of classic New York cheesecake with only 4-5 net carbs per slice. The almond flour crust is perfectly buttery and crunchy, while the smooth, velvety filling is sweetened with erythritol for a sugar-free treat that tastes absolutely amazing.

Ingredients

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For the Almond Flour Crust:

  • 2 cups blanched almond flour
  • 1/4 cup erythritol (powdered or granulated)
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Cheesecake Filling:

  • 32 oz (4 packages) cream cheese, softened to room temperature
  • 1 cup erythritol (powdered preferred)
  • 4 large eggs, room temperature
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt

Instructions

Prepare the Pan and Preheat:

  1. Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper, then grease the sides lightly with butter or cooking spray.

Make the Crust: 2. In a medium bowl, combine almond flour, 1/4 cup erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until the texture resembles wet sand and holds together when pressed.

  1. Press the mixture firmly and evenly into the bottom of the prepared springform pan, extending slightly up the sides (about 1/2 inch). Use the bottom of a measuring cup or glass to pack it down firmly.
  2. Bake the crust for 10-12 minutes until lightly golden and fragrant. Remove from oven and let cool while you prepare the filling. Keep the oven on.

Prepare the Filling: 5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until completely smooth and fluffy with no lumps. Scrape down the sides of the bowl frequently.

  1. Add the 1 cup of erythritol to the cream cheese and beat for another 2 minutes until fully incorporated and smooth.
  2. Reduce mixer speed to low. Add eggs one at a time, beating just until each egg is incorporated before adding the next. Don’t overmix at this stage – overmixing can incorporate too much air and cause cracks.
  3. Add the heavy cream, vanilla extract, lemon juice, and salt. Mix on low speed just until everything is combined and smooth, about 30 seconds. The batter should be thick, creamy, and pourable.

Bake the Cheesecake: 9. Pour the filling over the pre-baked crust, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.

  1. (Optional water bath method for crack prevention): Wrap the outside of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
  2. Bake for 50-55 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still has a slight jiggle (about 3 inches in diameter). It should not be completely firm – it will continue to set as it cools.

Cool Properly: 12. Turn off the oven and crack the door open about 1 inch. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.

  1. Remove from oven and run a thin knife around the edges to loosen the cheesecake from the pan. Let it cool completely at room temperature (about 1 hour).
  2. Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. The cheesecake needs this time to fully set and develop the best texture and flavor.

Serve: 15. When ready to serve, carefully remove the springform pan sides. Use a sharp knife dipped in hot water (wiping clean between cuts) to slice clean pieces. Serve plain or with your favorite keto-friendly toppings.

Notes

  • Room Temperature Ingredients: This is crucial! Cold cream cheese and eggs will create lumps and affect texture. Set them out 2-3 hours before baking.
  • Don’t Overmix: Once eggs are added, mix just until combined. Overmixing incorporates air that can cause cracks.
  • Sweetener Options: Allulose, Swerve, or monk fruit sweetener work equally well. Avoid liquid sweeteners as they’ll affect texture.
  • Prevent Cracks: Use the water bath method, avoid overmixing, don’t overbake, and cool gradually in the oven.
  • Testing Doneness: The center should jiggle slightly like Jello. An instant-read thermometer should read 150°F in the center.
  • Serving Temperature: Cheesecake tastes best when served chilled but not ice cold – remove from fridge 15-20 minutes before serving.

Nutrition

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