Easiest low carb and keto cheesecake recipe – even those who aren’t on a low carb, keto diet will love this unbelievably creamy keto cheesecake!
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We are all about quick and simple keto recipes, right? With that in mind, we’re excited to share a low carb keto cheesecake recipe that tastes like a classic New York style cheesecake with a twist.
For the most part, the method is very similar to regular cheesecake, so the result tastes authentic. The sweetener and crust are the key differences. The Better Keto Cookie Crumble crust is perfectly buttery and crumbly, while the filling is smooth, creamy, and dense all at once. Yes, this crust is made with Keto Cookies! So yummy!
The most important thing with keto cheesecakes is to not overbeat the batter, which could introduce air bubbles that will burst in the oven and cause cracking. The same goes for letting the keto cheesecake cool gradually. This prevents any sudden temperature changes that could cause it to crack.
Although no water bath is required, putting a baking pan with water underneath the cheesecake as it cooks adds moisture to the oven and acts as a further buffer against the infamous cheesecake cracking. If you want to skip the pan of water, or if your cheesecake does end up cracking for any reason, you can easily hide the cracks with a layer of fresh berries or whipped cream.
When you take the keto cheesecake out of the oven, it should look slightly underdone and jiggly in the center. It will continue to firm up as extra moisture evaporates and it cools. The next day you will have a perfectly textured cheesecake that is so rich and decadent.
We urge you to try serving it to some friends that aren’t necessarily low carb or keto and we bet they won’t be able to tell the difference! Remember, you can serve it plain, topped with fresh berries, or even a scoop of your favorite keto ice cream!
Ingredients for Cheesecake
- 24 oz cream cheese (at room temperature)
- 2 cups full fat, no sugar, plain yogurt
- 2 1/2 tsp pure vanilla extract
- 1 tbsp lemon juice (optional)
- 2/3 cup erythritol/stevia/monk fruit mix (or any Keto sugar substitute of your choice)
- Add crushed cookies into a lined 9-inch springform pan, press down evenly, then set aside in the fridge while you make the filling.
- Preheat oven to 350 F. Fill any baking pan about halfway up with water and place it on the oven’s lower rack.
- Beat all ingredients with a mixer just until smooth (over-beating can cause cracking as it bakes).
- Spread filling on top of the prepared crust. Place on the middle rack (above the rack with the water pan).
- Bake for 30 minutes and do not open the oven at all during this time. Once the time is up, still do not open the oven.
- Turn off the heat and let the cheesecake sit in the oven for an additional 5 minutes. Then remove from the oven even though it may still look underdone.
- Let cool on the counter for 20 minutes and then refrigerate overnight. During this time it will firm up considerably. Cooling times are important so the cake cools gradually and thus does not crack.
- Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired.
- Feel free to also use your topping of choice. This can be fresh berries, a sugar-free jelly, or even some sugar-free chocolate syrup!