New York Baked Keto Cheesecake

New York Keto Cheesecake! Not a lot of words for this one.... because my mouth is full of cheesecake!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

It was time to give our New York Keto Cheesecake a good update with better pictures and baking tips. So I gave it a bit of a facelift.

Keto cheesecake is super popular. I can honestly say I have probably enjoyed more cheesecake since starting a keto diet than I did before. They taste so much better being a sugar free cheesecake, at least that is what I think.

overhead shot of a cheesecake with 3 slices cut on a white plate

New York Keto Cheesecake Ingredients

The ingredients for our New York Keto Cheesecake are super easy to source.

All the ingredients are pictured below. You can use almond meal or almond flour for the base.

For a nut free keto cheesecake base recipe simply replace the almond meal. Use a 50/50 mix of desiccated coconut and milled sesame seeds (or Sukrin Sun Flour).

New York Keto Cheesecake ingredients on a white marble backdrop

how to make keto cheesecake PLUS baking in a water bath tips

This New York Cheesecake is far from hard to make. It is very simply baking a very simple base until lightly golden. Then mixing the filling until smooth and baking. But here are my tips for baking a cake in a water bath.

slice of cheesecake with a strawberry on top
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Cake tins

I use a 23cm Bakemaster springform round cake pan.

Line the bottom with baking paper before clipping on the sides. This helps remove the cheesecake very simply after baking. Spray the sides of the pan with olive oil spray.

spring form tin lined with baking paper

Because we are baking this cheesecake in a water bath we want no water to enter through the bottom of the springform. Traditionally a baker wraps the tin in a layer of wide foil up to the top of the tin. This can stop the water entering but more often than not the foil is not wide enough and using multi sheets still results in seepage entering the pan.

So I came with a little ingenuous way to keep it water tight. I simple place the springform into a 24cm silicone cake mould. As you can see from my picture it fits in perfectly and keeps the cheesecake completely insulated. Now you could most definitely bake this cheesecake in the Daily Bake Silicone Mould without the springform but I am always concerned about getting my cakes our without breaking. I guess that is because I really need my cakes to come out as best they can as I am photographing them lol.

silicone cake tin on the outside of a cake tin

how to mix the cheesecake

I have both the Thermomix or KitchenAid Mixer to mix the batter. However, this recipe can be completely made in a bowl with just a whisk or a strong arm and a spatula. I find it easy whipping up keto cheesecakes in the Thermomix. It is fast and less tools needed when baking.

cheesecake on a white marble countertop with a strawberry on top

baking a keto cheesecake

When the mixture is ready to bake boil a full kettle of water. Pour the water into a large baking dish. Then gently place the springform into the centre of the pan. The water should come up about one-third of the sides of the pan. Bake 60-70 minutes or until just set. The cheesecake will firm up a little more overnight.

The Sour Cream Topping is optional, but I love it! It adds a creamy soft texture and is not sweet at all. This sugar free cheesecake is far from sweet to begin with.

a slice of new york keto cheesecake on a white plate

how to serve new york keto cheesecake

The beauty of this recipe is the flavour lends itself to so many other ways to serve. While I have simply served with fresh mint and berries. This pairs magnificently with a syrup like Sukrin Gold, Natvia Salted Caramel or Chocolate Toppings or even Keto Chocolate Fudge Sauce.

Make a simple sugar free jam or fruit compote by popping some berries into the microwave for 45-60 seconds and pouring over the top. Or a big dollop of our very popular Keto Lemon Curd.

2 new york keto cheesecakes on a black backdrop

for more great keto cheesecake recipes

Here are just a few of my favourite keto cheesecake recipes. I hope you love them too.

  1. Baked Mascarpone Cheesecake
  2. Juniors Keto Layered Lamington Cheesecake
  3. Keto Chocolate Cake Cheesecake
  4. Mango Macaroon Cheesecake
  5. Keto Basque Cheesecake Slice
Slice of cheesecake in front of the whole cheesecake


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The BEST New York Keto Cheesecake recipe you will ever try. Only 4g net carbs and super creamy and delicious! #ketorecipes #lowcarbrecipes #sugarfreerecipes #sugarfreedesserts #ketocheesecake

Keto Cheesecake – Baked New York

This super simple New York Keto Cheesecake recipe is set to BLOW your mind! This guilt-free dessert is easy to make, low carb, sugar-free & absolutely delicious!
4.98 from 89 votes!
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Dessert
Cuisine: American, Keto
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 303kcal
Author: Megan Ellam
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Servings: 16 serves
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  • 100 g butter melted
  • 200 g almond meal
  • 1 tbsp sweetener
  • 4 eggs
  • 2 tbsp lemon juice
  • 3 tsp finely grated lemon zest
  • 300 g sour cream or thickened cream
  • 750 g cream cheese
  • 100 g powdered sweetener I use Sukrin Melis, See Note 1
  • 2 tsp vanilla extract


  • 120 g sour cream
  • 100 g double cream extra thick dollop cream, See Note 2
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice



  • Preheat oven to 170℃ (350F). I use a fan forced oven. Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the spring form into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the spring form pan with oil.
  • Combine melted butter, almond meal, sweetener and 1 tsp of lemon zest in a small bowl. Mix until combined and press into prepared springform pan. Bake 10 minutes or until lightly golden. Remove and reserve. Turn oven down to 160°C (325F).
  • Place all cheesecake filling ingredients into a stand mixer bowl and mix until completely smooth and creamy (no lumps). Reserve. Boil a full kettle of water.
  • Place spring form into a large baking dish and pour boiling water into the baking dish until about 2-3 cm up the sides of the spring form. Pour the reserved filling onto the base. Carefully transfer the baking dish to the oven. Bake 70 minutes. Cheesecake should still be slightly wobbly but firm. Yurn the oven off. Leave in the pan in the oven with the oven door ajar for 1 hour.
  • Transfer the baking tray carefully to the kitchen bench. Remove the springform from the water bath. Run a knife around the edge of the cake to remove any chance of sticking to the sides during cooling. This can cause cracking if it is stuck. Cover the cheesecake in clingfilm and transfer to the fridge to set overnight.
  • In a small bowl combine the topping ingredients (if using) and spread over the cheesecake. Refrigerate for 30 minutes before slicing. Serve with fresh berries.


  • Preheat oven to 170℃ (350F). I use a fan forced oven. Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the spring form into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the spring form pan with oil.
  • Place butter into mixer and melt 3 min/90°C/speed 1.
  • Add almond meal, sweetener and 1 tsp of lemon zest and mix 10 sec/speed 4. Press into prepared springform pan. Bake 10 minutes or until lightly golden. Remove and reserve. Turn oven down to 160°C (325F).
  • Place all cheesecake filling ingredients into mixer. Mix 1 min/speed 4. Extend mixing time if the mixture is not smooth and lump free. Reserve. Boil a full kettle of water.
  • Follow from Step 4 above.


  1. I use Sukrin Melis which is a powdered erythritol/steviol glycoside blend. I find it has less aftertaste and cooling properties of other sweeteners.
  2. I use Meander Valley double thick cream in the topping. It is the thickest most delicious cream I have come across so far. Available in most supermarkets it is from the Meander Valley Dairy in Tasmania Australia.
  3. This cheesecake will keep in the fridge for up to 1 week.
  4. Freeze cheesecake in portions in an airtight bag or container.
  5. For a nut-free base simply substitute 100g sesame seeds/100g coconut and blend or use Sukrin Sesame Flour.

Your Own Notes


Serving: 1serve | Calories: 303kcal | Carbohydrates: 5g | Protein: 8g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 76mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg | Magnesium: 3mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  • Mia says:

    5 stars
    A delicious cheesecake with such a smooth mouth feel. Everyone that I served it to only had rave reviews. Will definitely be on regular rotation here.

  • sarah says:

    5 stars
    An absolute show stopper!! So easy to make and simply delicious. Ate it so quick there was no photo opportunity!

    • Megan Mad Creations Hub says:

      Glad you enjoyed it Sarah! Haha! Cheesecake does have a tendency to disappear quickly. Thanks for taking the time to try and leaving a review.

  • Lucy says:

    5 stars
    I halved the mixture and made a smaller cheesecake for a dinner party for 4. It was devoured by all. I certainly will be making this again. It is very easy and it is smooth and so delicious.

  • Katey Elizabeth says:

    5 stars
    Finally got the time to make this and it’s absolutely gorgeous!! My 10 year old said it was the best she had tasted. I am trying to cut out sugar in the kids diets and your recipes are always winners. Thankyou.

    • Megan Mad Creations Hub says:

      Aaaww that is awesome Katey. I even cut the sweetener in this recipe so I am happy to hear that your daughter loved it too. Thanks for giving it a try and coming back and letting us know how it went.

  • Helen Vogel says:

    Won’t convert to US, all the way.How much is 120 grams, 100grams?

  • Carly says:

    5 stars
    I made this for Christmas as I have changed to keto but I’m used to the cheesecake treat at Christmas. I expected nobody would eat it, but everybody said it was the best cheesecake they’ve ever had. I agree.

    I used 1/2 almond flour and 1/2 crushed mixed nuts for the base instead of almond meal.
    I made a blueberry/blackberry syrup with Natvia and lemon juice boiled down.


    • Megan Mad Creations Hub says:

      Thanks so much Carly, now that is the kind of review I love to see. When friends and family love your “keto” meals its totally winning. Keto does not need to be different really it is just real food made better in my opinion. 😂 I hope you find lots of new recipes here to make “your own”. x

  • Tracey says:

    5 stars
    Love this recipe! It works like a charm and is so easy. The cheesecake is the best I’ve ever tasted. Making it again for work this week.

  • Kerry Ellis says:

    5 stars
    Wow… wow… wow
    I made mini ones and some water did get into my base and they still tasted exceptional. I couldn’t wait
    Overnight and hooked into
    One after an hour in the fridge …

  • Pat says:

    5 stars
    First cheesecake I’ve ever made.
    Easy to follow recipe and with all the tips it was a really simple process. I’ve enjoyed a lot. It tasted great as well. Some of my friends like it a lot. I am making it again with base modification added PB and cocoa. We will see.
    Thanks for this!

  • Mirth says:

    4 stars
    Lovely cheesecake. Not too sweet. A perfect dessert with a few buries to decorate…

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