Keto New York Cheesecake
Jo Harding- Ready in 1h 10m
- 6.2 g net carbs
- 483 kcal
- Serves 12
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Oh the lip smacking noises that came from the kitchen when This New York Keto Cheesecake was given to Mr B, my chief taste tester! I think it’s safe to say it went down a treat. I hope you and your loved ones enjoy it too.
Generously serves 12 but freezes really well so you can save some slices for a rainy day… if you don’t demolish them all first!
A classic that I hope you’ll make time and time again. Made from a base of almonds and grass-fed butter and filled with cream cheese, cream, lemon and a little Keto friendly sweetener.
No hidden nasties or preservatives in this one, just whole-food goodness and a sprinkling of love! Enjoy guys.
Step-by-step
Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix the ground almonds and butter in a bowl to form a dough.
Lightly grease a non-stick 9 inch (23 cm) loose bottom cake tin to prevent sticking. (Line the base with greaseproof liner if required.)
Press the almond mix into the base of the tin and cook for 10 – 15 minutes until golden. Remove from the oven and allow to cool.
Turn up the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Add the erythritol, arrowroot and cream cheese to a mixing bowl. (If you are using gelatin powder instead of arrowroot, mix 2 teaspoons of gelatin powder it with 2 tablespoons of water and add to the mixture.)
Whisk using an electric whisk until combined. Add the eggs and beat well. Slowly add the cream and whisk till smooth. Stir through the lemon zest and vanilla.
Spoon the mix onto the base and level with a spatula.
Loosely cover with tin foil and bake in the oven for 30 to 35 minutes (the foil prevents the cheesecake from browning on top). Remove the tin foil and cook for a further 10 minutes. The cheesecake should be set with a slight jiggle in the middle.
Remove from the oven. Loosen around the cake sides with a palate knife. This prevents the cheesecake cracking as it cools.
Allow to fully cool and then place in the fridge to set (4 hours to overnight).
Whip the cream until thick. Spread evenly on top of the Keto cheesecake using a palate knife.
Slice and serve! Store in fridge for up to 3 days or freeze for up to 1 month.
Option to blitz the fresh blackberries and serve on top.
Recipe
Keto New York Cheesecake
★★★★★4.7A classic low-carb cheesecake you’ll make time and time again. Made from whole foods and a touch of natural ...
- Hands on
- 15m
- Overall
- 1h 10m
- Servings
- 12
- 6.2 g
- Net carbs
- 10.5 g
- Protein
- 50.1 g
- Fat
- 483
- kcal
Ingredients makes 12 servings
- Base:
- Filling:
- Topping:
Instructions
Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix the ground almonds and butter in a bowl to form a dough.
Lightly grease a non-stick 9 inch (23 cm) loose bottom cake tin to prevent sticking. (Line the base with greaseproof liner if required.)
Press the almond mix into the base of the tin and cook for 10 – 15 minutes until golden. Remove from the oven and allow to cool.
Turn up the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Add the erythritol, arrowroot and cream cheese to a mixing bowl. (If you are using gelatin powder instead of arrowroot, mix 2 teaspoons of gelatin powder it with 2 tablespoons of water and add to the mixture.)
Whisk using an electric whisk until combined. Add the eggs and beat well. Slowly add the cream and whisk till smooth. Stir through the lemon zest and vanilla.
Spoon the mix onto the base and level with a spatula.
Loosely cover with tin foil and bake in the oven for 30 to 35 minutes (the foil prevents the cheesecake from browning on top). Remove the tin foil and cook for a further 10 minutes. The cheesecake should be set with a slight jiggle in the middle.
Remove from the oven. Loosen around the cake sides with a palate knife. This prevents the cheesecake cracking as it cools.
Allow to fully cool and then place in the fridge to set (4 hours to overnight).
Whip the cream until thick. Spread evenly on top of the Keto cheesecake using a palate knife.
Slice and serve! Store in fridge for up to 3 days or freeze for up to 1 month.
Option to blitz the fresh blackberries and serve on top.
Nutrition per slice
Carbs 5%Protein 8%Fat 87% of calories
- Net carbs
- 6.2 g
- Total carbs
- 11.3 g
- Fiber
- 1.9 g
- Sugars
- 4.2 g
- Protein
- 10.5 g
- Fat
- 50.1 g
- Saturated fat
- 26.7 g
- Calories
- 483 kcal
- Sodium
- 247 mg · 10.7% RDA
- Magnesium
- 52 mg · 13% RDA
- Potassium
- 227 mg · 11.3% EMR
Nutrition by ingredient
| Per slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.5 g | 3.6 g | 8.8 g | 98 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 5.8 g | 51 |
| Cream cheese, soft (full-fat) | 2.4 g | 5.3 g | 21 g | 184 |
| Erythritol (natural low-carb sweetener) | 0.2 g | 0 g | 0 g | 1 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Arrowroot powder, thickening agent | 1.3 g | 0 g | 0 g | 5 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 1 |
| Lemon zest (peel), fresh | 0 g | 0 g | 0 g | 0 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1 g | 0.8 g | 12 |
| Cream, double, pouring (45-55% fat) | 0.1 g | 0.1 g | 4.3 g | 39 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.7 g | 0.5 g | 9.5 g | 92 |
| Total | 6.2 g | 10.5 g | 50.1 g | 483 |
Serving size slice
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (22)
I was wondering if you've made a pumpkin cheesecake. My family loves pumpkin cheesecake for Thanksgiving.
Not a "traditional" recipe but you may like these keto recipes 😊
Low-Carb Pumpkin Cheesecake Brownies
Keto Pumpkin Cheesecake Breakfast Pockets
Low Carb No-Bake Pumpkin Pie Cheesecake Jars
Have made this cheesecake twice now for special occasions. It is so yummy and so easy to make.
Thanks
Brigitte
Thank you Brigitte!
This cheesecake was amazing!!! I topped with a few berries and WOW!!! This is my new favorite go-to Keto dessert (even my non-Keto husband and daughter loved it)!!! Thanks
I'm glad you all enjoyed the cheesecake! ❤️
I did not know what erythritol was so I did so research on it, and after reading a few articles on it, realized that you would be crazy to use it. A lot of it is made of GMO corn starch. Sorry not for me.
I suggest you research this a little more than that - what you say is not correct. There are websites with loads of claims that are based on personal opinions and rather than science. Here's more about sweeteners including Erythritol: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet
What can I use instead of stevia drops? I find stevia (in any form) bitter.
Hi Dee, you can use Erythritol, Swerve or monk fruit sweetener. Here's a list of suitable low-carb options: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet
I see that people ask for the replacement for arrowroot powder; is it possible to replace it with xanthan gum maybe? If it's possible can you assume which quantity? Thanks!
You can try xanthan gum. I'd go with 1/2 teaspoon sifted in, or try 2 tablespoons of coconut flour instead.
Do the nutritional facts include the fruit topping? Does the whipped cream topping not have any sweetener in it?
That is correct, the nutrition facts do not include the blackberries (it would be 6.9 g net carbs per serving with the blackberries). You can add sweetener to the whipped cream if you like but this recipe does not include any in the topping. I hope this helps!
What is 320 F "fan assisted"? I've never heard of that before.
There is fan assisted and conventional oven. It depends which one you have. If you have conventional oven, then you will slightly need to increase the temperature. I hope this helps!
Can konjac (aka glucomannan powder) be used as a substitute for arrowroot? I know that they don't have a one to one portion to each other, but it does act as a thicker and has basically 0 net carbs.
Hi Christina, that's a good point! I did use it in a similar way (to thicken gravies) but I haven't tried it in a cheesecake. I suppose it should work just fine. I'd try adding it slowly by sifting while beating to avoid any clumps (very small amount, maybe 1/2-1 teaspoon).
What can I sub for arrowroot, I cannot buy it where I live. Thanks, it looks amazing.
Hi Dalal, I've had great results with coconut flour. I would use 2 tablespoons of fine coconut flour instead instead of the arrowroot powder. I hope this helps!
What a gorgeous looking recipe, thank you for sharing it with us! My husband‘s family is from New York and I am planning on making this for them when we see each other over the holidays. Of course I will give it a shot before then, too, just because it looks so amazing. I have one little question though: is it possible that there has been a mistake with the macros? There is no way all this cream, almond meal etc can make 50 calories per slice, right? If it does I‘ll have to make this every day :-D
Thanks so much for noticing! I accidentally left the nutrition facts of another recipe I was working on. It's all fixed now 😊 Cheesecake is my absolute favourite treat, I hope you like it!