New York Keto Cheesecake – (updated 2020)

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!
4.97 from 27 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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Ingredients

  • 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

OPTIONAL SOUR CREAM LAYER

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

Instructions

CONVENTIONAL METHOD

  • 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.

THERMOMIX® METHOD

  • 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.

Notes

  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.
 

Nutrition

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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    39 Comments

  • Lizzie says:

    5 stars
    THE best dessert I’ve ever made/tasted. Ridiculously easy. I used mascarpone and a touch of rice malt syrup along with 2/3 the recipe amount of natvia. Also cooked for 2.5 times the time while tripling the recipe 😋

  • Anonymous says:

    5 stars
    Made this cheesecake in a 15cm diameter pan. I used 30g of monk fruit sugar which made it sweet enough for us. I also used 25g butter and 55g almond flour. Baked it for 20 minutes.
    Today I experimented with omitting the lemon juice and substituting it with 2Tblsp dark cocoa plus 20g monk fruit sugar. It’s cooling right now.
    Easiest cheesecake ever and soooo creamy!

  • Desiree Cavill says:

    4 stars
    I made this recipe this afternoon. I made them in a muffin pan, using the paper muffin cases. I didn’t add the sweetener as I don’t like them and would not cook with them. I cooked them for 20 min and allowed them to cool before putting them in the fridge. Topped them with some unsweetened raspberry and unsweetened lemon curd and a dollop of thickened cream. Wow these are the perfect treat! Great recipe. Thanks and happy Keto baking everyone.

  • Anonymous says:

    5 stars
    best keto cheesecake so far. I tripled it and cooked in a 20cm ring.

  • Chrissy Comand says:

    5 stars
    It is the best, easiest receipe to follow.
    So simple but so delicious
    My guest raves about it. Thanks Madcreation. Look forward to more yummy receipts.

  • Debbie Watson says:

    Made this today.I halved the recipe and made a smaller cheesecake.I cooked it for 40 mins instead of the 70 .I put a teaspoon of ginger in the base,and topped it with the cream cheese topping and mixed berries.The cheesecake was smooth and had a creamy texture .Both Hubby and I really loved it.

    • Megan Mad Creations Hub says:

      I am so glad you and the hubster enjoyed the recipe Debbie and thanks heaps for giving it a try and taking the time to leave a review.

  • Lauren says:

    5 stars
    Better than any cheesecake I’ve ever had! No one would know that this is low carb/sugar free. Will definitely be making this again.

    • Megan Mad Creations Hub says:

      Wow that is a big call Lauren! I am so happy you enjoyed it and thanks heaps for taking the time to leave a review too, it is much appreciated. I agree that the carb lovers would be hard pressed to guess it is sugar free.

  • Karen says:

    5 stars
    Absolutely beautiful..I usually only like cheesecake with gelatine and not cooked but this was delicious 😋..I used half sour cream and half thickened cream due to not having enough of either..
    I Also did swap the lemon for lime and made mine for ten slices but it turned out amazing..served myself a piece with double cream..

    • Megan Mad Creations Hub says:

      That is so awesome Karen. I am also a fan of the gelatine style myself but I do love this cheesecake. Thanks for taking the time to try it and leaving a review x

  • Lindita Souter says:

    5 stars
    This cheesecake absolutely exceeded my expectations. I am the biggest cheesecake fan. I usually go for a no bake type due to me being fussy on baked cheesecake textures. Well this was EXACTLY the right texture. It is so beautiful and creamy, yet has that glorious peel to the filling that I love, not a crumble.

    I used my TM31 to make all the components. Unfortunately I didn’t have a silicone cake pan, so used foil. But will definitely be investing in a silicone one as this will definitely not be the last time I make this.
    I also doubled the sweetner, as I do have a sweet tooth, and added sweetner to the top cream and sour cream layer. I also whipped my cream before adding the sour cream and remaining ingredients, as I wanted the top layer to have more stability given I was using regular thickened cream, no double cream.

    Thank you so much for the opportunity to test this recipe. It is spectacular.

    • Megan Mad Creations Hub says:

      Thanks so much for giving it a try Lindita especially considering you are more of a set cheesecake fan. I saw your pictures on Facebook and your cheesecake looks amazing! I am so glad you tried it and enjoyed it. And thanks for the extra details should anyone be just like you x

  • Carlie says:

    5 stars
    Really enjoyed this cheesecake. I’ve never made a baked cheesecake – only ever make ones with gelatine. I had a group of taste testers and had mixed reviews but I loved that it wasn’t really sweet and heavy like any baked cheesecakes I’ve had in the past.

    • Megan Mad Creations Hub says:

      So glad you and your testers loved the cheesecake. It is a lot less sweet isn’t it. Thanks so much for coming back and leaving a review too

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