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Gluten FreeLow CarbVegetarian
A slice of this low carb New York Cheesecake will have your fork going back for another piece. It is the creamiest cheesecake I have made and utterly delicious.
Once you try a water bath cheesecake you will find it hard to make a cheesecake any other way. No bake and baked are both delicious but do not compare to this creamy cheesecake goodness. My coconut blueberry cheesecake comes close, but if I had to choose a slice between the two (the Sophie’s choice of cheesecake) I would pick this one. Until I bake another and proclaim that one the best so far. Currently, I will happily proclaim that this is the best low carb New York Cheesecake I have made.
BEST LOW CARB CHEESECAKE
This low carb New York Cheesecake is very simple but that’s the beauty of it. There are no strong flavours to distract you from the creamy cheesecake. Sometimes keeping a recipe simple is a good option. Although it is so creamy, it is light. I think that it’s the sour cream that helps with the creaminess and keeps it from being too heavy.
You could make this cheesecake a crustless one to reduce the carbs. With the crust it is 4.6g net carbs a slice but if you are not too bothered about the crust, bake it just pure cheesecake. I’d add another layer of parchment paper on the bottom of the cake tin though.
We both loved this cheesecake and enjoyed our first piece for breakfast with no guilt. As I wanted this cheesecake to set over night in the fridge, it meant that it was ready to be photographed in the morning. As the natural light is lovely and soft here at breakfast it meant a few snaps, then slices were cut and the furious sound of forks on plate echoed through the neighbourhood. A great way to start the day!
SERVING SUGGESTIONS
You can serve this low carb New York Cheesecake as it is or with a drizzle of a keto blueberry sauce. Perhaps a low carb chocolate sauce would be good but keep it small. Don’t distract from the flavour of this delicious cheesecake too much. Any side dressing should enhance rather than smother it.
TRY A KETO AIR FRYER CHEESECAKE
If you want a baked cheesecake similar to a New York Cheesecake and don't want the oven on, try our air fryer cheesecake recipe. It's fast, easy and delicious
Keto Air Fryer Cheesecake
ENJOY MORE CHEESECAKE RECIPES:
Tiramisu Cheesecake
Coconut Cheesecake Bars
Blueberry Coconut Cheesecake
Peanut Butter Brownie Cheesecake
Keto New York Cheesecake
Angela Coleby
A creamy low carb New York Cheesecake that is utterly delicious.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Chilling Time 4 hours hrs
Total Time 5 hours hrs 35 minutes mins
Course Cheesecake, Desserts
Cuisine American
Servings 10 slices
Calories 346 kcal
Ingredients
BASE
- 2 cups almond flour
- 5 tablespoons butter, unsalted melted
- 3 tablespoons erythtirol ground
CHEESECAKE FILLING
- 24 oz cream cheese softened
- ½ cup sour cream
- 3 eggs medium
- ¾ cup erythritol
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 180C/350F degrees.
MAKE THE BASE
Grease an 8-inch spring form cake tin and line the bottom with parchment paper.
Cover the bottom of the cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it!
In a bowl, mix the almond flour, melted butter and erythritol until blended and looks like breadcrumbs
Press the mix down into the cake tin and place in the fridge to firm.
MAKE THE FILLING
Beat the cream cheese and sour cream in a bowl using an electric mixer or whisk until smooth and fluffy.
Add the erythritol and beat until smooth.
Add the eggs, one at a time, making sure the mixture is smooth.
Add the vanilla extract, lemon peel and juice and blend well.
Pour the filling into the cake tin on top of the chilled base.
Place the cake tin into a large baking pan and fill with water so it comes up to about ⅔rds of the side of the cake tin.
Bake for an hour and 15 minutes until the cheesecake is firm to the touch.
Cool and chill overnight Or a minimum of 4 hours (will power IS required here!)
Remove from the tin, serve with a berry coulis (optional) and enjoy!
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1SliceCalories: 346kcalCarbohydrates: 6.7gProtein: 10gFat: 34gFiber: 1g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
McKenna
My cheesecake took a bath. Can I fix it?
Reply
Angela Coleby
You can according to this article...good luck! https://www.simplyrecipes.com/how_to_save_a_soggy_cheesecake/
Reply
Laura
Your recipes are always wonderful!
When I get heavy cream again, like maybe tomorrow, I will make this for Mr Boopie.
Thank you, I shall report back...Reply
Angela Coleby
Thank you so much for your kind words! I hope you and Mr Boopie enjoy the cheesecake!
Reply
Sarah
This was fantastic! Cheesecake is my favorite dessert but I’m allergic to gluten, soy, and sugar cane. I used Neufchâtel instead of cream cheese and plain nonfat yogurt instead of sour cream to keep it lower fat for digestion. It was amazing with strawberries and Lily’s dark chocolate chips. My boyfriend loved it and he doesn’t even like cheesecake.
Reply
Angela Coleby
I love the low fat swaps! Delicious you enjoyed it!
Reply
Emilee
Hi there. How long does the cheesecake last in the fridge? Also can you freeze it?
Reply
Angela Coleby
It should last up to 5 days in the fridge and can happily be frozen too!
Reply
Eilnaz
Hi there, do you have the net carbs by any chance? I would like to deduct the fibers and sugar alcohols from the carbs.
Reply
Randa
Do you have total fiber and sugar alcohol for each slice?
Reply
Randa
Hi, how many Net Carbs in each slice? I saw total carbs, but there is the sugar alcohol that we can subtract.
Thanks!
Reply
Angela Coleby
Hi, the net carbs will be the total carbs less the fibre (one day the recipe card will show the net hopefully!)
Reply
Stacey
This was excellent!! I ground toasted macadamia nuts and subbed that for a part of the almond meal. Unfortunately, my water bath leaked so dampened the crust but it was still fine. It easily lasts three days in the fridge and sets up more firm.
Reply
Angela Coleby
Love the use of macadamia nuts!
Reply
Jenna
This is so good but I feel like mine did not come out soft enough/moist enough. Could be because I didn’t have a deep enough pan for the water bath.
Reply
Michelle
What is the difference between erythritol and ground erythritol? I’d like to try this but not sure what to purchase for that, I’m new to all of this.
Reply
Angela Coleby
Ground erythritol is the powdered version of the granular. It's a low carb version of confectioner's sugar. You can either purchase this or do it yourself by processing granular erythritol in a coffee grinder.
Reply
Tammy
Not sweet enough and has not sure I like it with the sour cream as I can distinguish between sour cream and cream cheese.
Reply
Marti
This was delicious! Came out perfect.
Reply
Angela Coleby
Glad to hear it! Thanks for popping by!
Reply
Gina
Can you make it without the water bath?
Reply
Angela Coleby
It is the water bath that makes is so light and moist. You could try baking it without but it might be a bit denser. Let me know how it works out!
Reply
Jenna
What kind of pan do you use for the water bath? None of my deeper pans were wide enough, so I had to use a cookie sheet that has higher lips (only about 1/4-1/2 inch high)
Reply
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