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Prep Time10 min
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Cook Time1 hour 15 min
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Serving12
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Have Your Cake and Stay Keto
The Dreamy Keto Cheesecake Recipe You Need
I’ve tried so many cheesecake recipes and this one is my absolute favorite! It is as rich as a New York style cheesecake and is super easy to make. And most importantly and as always with my recipes, it tastes exactly like a regular, non keto cheesecake. You won’t be able to tell the difference! Try me!
Love cheesecakes? So do I! After many trials and errs, I found the absolute perfect cheesecake recipe for a baked cheesecake. (If you want the best no-bake cheesecake recipe, click here). It is really easy to make and there is also no need to whip the eggs or cream. This is the answer to your prayers: a delicious and satisfying keto cheesecake recipe that won’t kick you out of ketosis.
This recipe is all about smart substitutions. We’ll ditch the traditional sugary crust and swap it for a low-carb nut-based alternative (almond flour is my favourite). For the filling, we’ll use a sweetener that won’t spike your blood sugar, keeping you firmly in fat-burning mode.
But don’t worry, this keto cheesecake still boasts all the creamy, dreamy texture you crave. It’s the perfect way to indulge occasionally without derailing your healthy lifestyle.
Here's What You'll Need:
- Butter: For the delicious crust of course.
- Almond flour: You can also use pecan flour but in my opinion almond flour is the best here.
- Eggs: Medium or large fresh eggs. And there’s no need to separate it!
- Baking powder: Make sure it’s aluminium free.
- Xylitol: You can use any keto friendly sweetener you like but, in my opinion, xylitol is the one that is most similar to sugar in its taste.
- Vanilla extract: Only high-quality real vanilla extract.
- Lemon Zest: from one fresh lemon. Make sure the lemon is ripe, if it isn’t ripe, it will be too bitter.
- Cream cheese: This is the most important part of any cheesecake!
- Heavy whipping cream
- Preheat the oven to 350°F (180°C)
- Make the crust:
- Mix all the crust ingredients and transfer into a 9 Inch or 10 Inch ungreased springform. Using your fingertips, spread the mixture evenly into the pan (damp your fingertips with a bit of water if the mixture is too sticky). Bake the crust for 10 minutes. Remove from the oven and allow the crust to slightly cool while you make the filling.
- Adjust the oven to 280°F (140°C).
- Make the filling:
- using a spatula or a whisk, combine the filling ingredients until it is well combined.
- Pour the filling into the pan and bake for 1 hour and 15 minutes.
- Allow the cake to cool for 12 hours before serving
Here's what you'll love about this Keto Cheesecake:
- Simple Ingredients: No fancy ingredients required! You can likely find everything you need at your local grocery store.
- Low-Carb and Keto-Friendly: Perfect for those following a ketogenic diet.
- Delicious and Satisfying: Creamy, dreamy, and rich, just like a classic cheesecake.
- Easy to Customize: Get creative with toppings! Berries, sugar-free chocolate sauce, or a dollop of whipped cream are all fantastic options.
Tips for Keto Cheesecake Success:
- Don’t Overbake: The center of the cheesecake should still have a slight jiggle when you gently shake the pan. This ensures a perfectly creamy result.
- Cool Completely Before Slicing: Patience is key! Let the cheesecake chill for several hours to ensure a clean cut and perfect texture.
Ingredients
For the crust:
For the filling:
Directions
Preheat the oven to 350°F (180°C).
Make the crust: Mix the almond flour, baking powder and xylitol. Add the egg and the butter and mix until it's well combined. Add the lemon zest and vanilla extract. Transfer the mixture into a 9 Inch or 10 Inch springform. Using your fingertips, spread the mixture evenly into the pan (damp your fingertips with a bit of water if the mixture is too sticky). Bake the crust for 10 minutes. Remove from the oven and allow the crust to slightly cool while you make the filling.
Adjust the oven to 280°F (140°C).
Make the filling: Using a spatula or a whisk, mix the eggs, cream cheese and heavy cream. Add the xylitol and vanilla extract.
Pour the filling into the pan and bake for 1 hour and 15 minutes. The center of the cake won't be set at the end of the bake. That is ok. Allow the cake to set for a few hours in the refrigerator (it tastes the best after 12 hours in my opinion).
Decorate with fresh berries before serving.
Conclusion
With this recipe and a little patience, you'll be enjoying a delicious and guilt-free keto cheesecake in no time! So preheat your oven, grab your ingredients, and get ready to bake a dream come true.
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