The Best Keto Cheesecake

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This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert recipe baked in the oven that’s always a hit. I will give you all the tips and tricks to make a perfect sugar-free cheesecake every time. On top of that, it has only 5g net carbs for a slice, crust included!

This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert recipe baked in the oven that's always a hit. I will give you all the tips & tricks to make a perfect sugar-free cheesecake every time. On top of that, it has only 5g net carbs for a slice, crust included!

Making a homemade cheesecake might seem a bit scary, I know! But it’s actually pretty easy and fun.

This timeless dessert is a snap to make when you’ve got a clear, step-by-step low carb keto cheesecake recipe to follow.

Trust me, this cheesecake is a slice of heaven – super creamy with a deliciously buttery, low carb crust. Yum!

I’ve packed this recipe with lots of advice and tips to make sure you make the best sugar-free cheesecake on your first go.

So, get ready to enjoy one of the creamiest, dreamiest cheesecakes that’s not only super tasty but also keto-friendly! You’re going to love it!

Is Cheesecake Keto?

Cheesecake is one of the most popular desserts in the world, but regular cheesecake is usually made with sugar and a graham cracker crust. So, classic cheesecake is not keto-friendly.

A single slice has over 30 grams of carbs. On the other hand, this gluten-free sugar-free cheesecake recipe recipe has only 5g net carbs!

Luckily, by changing just a few ingredients, you can make a keto-approved cheesecake recipe that’s incredibly delicious and tastes super similar.

Watch the step-by-step video below to see exactly how to make this fabulous keto cheesecake!

Why Is This The Best Keto Cheesecake Recipe

  • Requires only 7 ingredients
  • No water bath
  • Incredibly silky, smooth, and creamy
  • Only 5 grams of net carbs per slice
  • A breeze to make in under one hour

The Perfect Keto Cheesecake Recipe

It took me quite some time to get this recipe just right, even though it’s made with just a handful of ingredients—cream cheese, eggs, sweetener, sour cream, and vanilla extract.

But all the trial and error was totally worth it! I’m super excited to share this tried-and-true, perfected version with you all!

And here’s the kicker – no water bath needed! Yup, that’s probably one of the main reasons I used to shy away from making cheesecake at home.

The real secret here is baking it low and slow and, of course, following my tips to ensure you end up with a super creamy, no-crack cheesecake.

So, let’s dive into making some delicious, foolproof keto cheesecake, and don’t forget to have fun with it!

This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert recipe baked in the oven that's always a hit. I will give you all the tips & tricks to make a perfect sugar-free cheesecake every time. On top of that, it has only 6g net carbs for a slice, crust included!

Ingredients for the Keto Cheesecake

The ingredients list is very short – only eight common ingredients are needed for this delicious low carb cheesecake:

  • Almond Flour – This gluten-free flour is ideal for creating a keto cheesecake crust. It’s super low-carb and the secret behind a crust that’s crunchy on the outside and crumbly in the middle – make sure to choose a superfine, blanched almond flour for the best results. Almond meal is not the best option as it can make the crust too crumbly and gritty.
  • Butter – Who doesn’t love that rich, buttery flavor in a crust? It not only amplifies taste but also aids in achieving that extra crispiness when it hits the oven.
  • Vanilla Extract – Quality matters here! Hunt for the best one you can get your hands on and ensure it’s sugar-free to keep things keto-friendly.
  • Cream Cheese – This is the main ingredient of this keto cheesecake, so make sure to use a high-quality brand. Another thing that you need to know is that the cream cheese has to be full-fat and at room temperature. Please, no cream cheese spreads or low-fat varieties; we want all the creamy goodness!
  • Sweetener – For this sweet, low-carb indulgence, a powdered sweetener is the way to go. A monk fruit and allulose blend is the best choice, leaving no weird aftertaste or cooling effect. Erythritol-based blends or xylitol are also on the table. Just skip the pure stevia; it’s not the best fit here.
  • Eggs – It’s essential to use large room-temperature eggs. Eggs help all the ingredients bind together, and you can’t substitute them. However, you can make my no-bake keto cheesecake that requires no eggs.
  • Sour Cream – Sour cream gives the cheesecake a rich flavor and texture, and it’s a fantastic keto choice! In addition, use full-fat sour cream at room temperature.

These are the ingredients for the classic keto cheesecake that everyone will love.

How To Make This Keto Cheesecake 

This Keto Cheesecake recipe is easy to make by following just a few simple steps. Although it looks like a lot of work, it’s actually not that complicated as no water bath is required.

Setting up Your Oven

  • Preheat Oven: Begin by preheating your oven to 325°F / 160°C.
  • Position the Rack: Adjust your oven rack to the middle position to ensure even baking throughout the process.

Make the Almond Flour Cheesecake Crust

keto cheesecake crust
  • Mix Dry Ingredients: In a medium bowl, combine the almond flour and powdered sweetener thoroughly.
  • Incorporate Wet Ingredients: Integrate the melted butter and vanilla extract using a spatula or fork until the mixture attains a coarse meal texture.
  • Forming the Crust: Transfer the crust mixture into a 9″ springform pan. Press it firmly into the bottom and halfway up the sides with a spatula or your fingers.
  • Chill the Crust: Place the crust in the refrigerator for 20 minutes to set.

Make the Cream Cheese Filling

  • Cream the Cream Cheese: In a large mixing bowl, add the softened cream cheese. Beat with a hand mixer until smooth and fluffy. Don’t forget to scrape the sides as necessary.
  • Add the Sweetener: Lower the mixer speed and add the powdered sweetener gradually to avoid lumps and overmixing.
  • Incorporate Eggs: Introduce the eggs one at a time, mixing on low speed just until each one is blended.
  • Blend in Sour Cream and Vanilla Extract: Mix in the sour cream and vanilla extract on low speed until smooth. Use a spatula to ensure a homogenous mixture by scraping the sides and bottom of the bowl.
how to make keto cheesecake filling steps
pour the cheesecake filling into a 9 inch round pan

Bake the Cheesecake and Refrigerate

  • Pour Filling Over Crust: Evenly pour the cheesecake batter over the pre-baked or chilled crust. Smooth the top with a spatula.
  • Bake the Cheesecake: Place the pan in the preheated oven and bake for about 50-55 minutes or until the edges are pale golden brown, and the center is set but slightly jiggly.
  • Cool in the Oven: Turn off the oven and open the oven door slightly. Let the cheesecake cool gradually in the oven for about one hour.
  • Cool to Room Temperature: Remove the cheesecake from the oven and allow it to continue cooling to room temperature.
bake and refrigerate the cheesecake

Tips For A Perfect Keto Cheesecake

Use Room Temperature Ingredients

Almost every cheesecake recipe calls for “room temperature” cream cheese.

For a cheesecake that’s truly smooth, velvety, and delectable, ensure that all your ingredients are at room temperature. This helps them blend seamlessly, creating that luxurious creamy texture we all crave in a cheesecake filling.

Use full-fat cream cheese (around 33% fat) and sour cream. Philadelphia is the best cream cheese for cheesecake.

Forgot to Soften Your Cream Cheese?

No worries! If you find yourself with cream cheese straight from the fridge, here’s a quick fix:

  1. Place your cream cheese bricks in a microwave-safe bowl.
  2. Microwave them for about 20-30 seconds.
  3. Check for softness. Remember, we are aiming for softened, not hot or melted, so keep a close eye on it!
This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert

Take It Easy On The Eggs

Avoid overbeating the egg because it can ruin your cheesecake.

Overbeating the eggs can incorporate too much air into your batter, leading to unwanted cracks and affecting the texture of your cheesecake. So, when you add those eggs, make sure to mix gently and just enough to incorporate them.

How to Mix the Right Way:

  1. Pause and Scrape: During mixing, pause regularly and use a spatula to scrape down the sides and the bottom of the bowl. This ensures no lumps are left behind and helps avoid the need for excessive mixing.
  2. Mix on Low Speed: Once the eggs are added, keep your mixer on a low speed to avoid whipping in too much air.
  3. Add Eggs One at a Time: Introduce eggs one at a time, mixing just enough to blend each one in before adding the next.

Don’t Open The Oven!

I know it’s tempting to peek in and see how your beautiful cheesecake is coming along, but resist the urge! Opening the oven door can cause sudden temperature fluctuations that can lead to those dreaded cracks in your cheesecake.

TIP: If your oven has a light, use it! Turn on the oven light and observe the magic happening through the oven window.

This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert

Avoid Over-Baking The Keto Cheesecake

How do I tell if the Keto Cheesecake is done?

It’s all about the jiggle! The center of the cheesecake should be set but still have a slight “jiggly” movement. It should maintain a pale, even color.

I find that baking at a low temperature is the key! Aim to bake your cheesecake for about 50-60 minutes at a gentle heat. Keeping the temperature low allows the cheesecake to cook more evenly and helps to avoid over-baking and cracking.

Steps to Cool Your Cheesecake Correctly:

  1. Turn Off the Oven and Crack the Door: Once the baking time is up, turn off your oven and crack open the oven door slightly. Allow your cheesecake to start cooling gradually in the residual heat for about an hour.
  2. Room Temperature is Key: After its time in the oven, transfer the cheesecake to a cool, draft-free area and let it continue to cool at room temperature. This can typically take another hour or two, depending on the surrounding temperature.
  3. Refrigerate Uncovered: Only when the cheesecake has reached room temperature it’s time to move it to the fridge. Place it uncovered in the refrigerator, let it chill, and set for at least 6 hours, or preferably overnight.


  • Cracking: If cracks appear on your cheesecake, it usually means it has experienced a sudden temperature change or has been overmixed, introducing too much air into the batter. Ensure a slow, consistent cooling process to avoid temperature shock. Avoid overmixing, especially when incorporating the eggs; mix just until incorporated.
  • Lumpy Batter: Lumpy batter usually results from cold ingredients that don’t blend well.
  • Soggy Crust: If your crust is soggy, it might be due to excessive butter or under-baking. Measure your crust ingredients accurately, especially the butter. Pre-bake the crust until it’s golden and set before adding the filling.
  • Too Dense: If the cheesecake is too dense, it could be due to overmixing or overbaking. Mix just until the ingredients are incorporated to avoid introducing too much air. Monitor the baking time closely and perform the jiggle test to ensure you don’t overbake.
  • Cheesecake is Grainy: The texture of the cheesecake is not smooth and creamy but rather grainy, often due to the type of sweetener used. Opt for powdered sweeteners, which dissolve better than granulated ones.
  • Cheesecake is Not Setting: The cheesecake is not firming up as it should, even after refrigeration, possibly due to undertaking. Ensure the cheesecake is baked until the edges are set and the center is slightly jiggly.

Can I Use a Coconut Flour Crust?

Sure, you can use my keto coconut flour crust as a base for this cheesecake. Just prepare the crust as written, then pour the filling and bake until firm.

Can I Freeze the Keto Cheesecake?

This keto cheesecake is freezer friendly because it is made using full-fat cream cheese.

  1. Cool Completely: Before freezing, ensure that the cheesecake has cooled completely at room temperature and has been refrigerated for at least several hours or preferably overnight to fully set.
  2. Portioning (Optional): If desired, slice the cheesecake into individual portions for easier thawing and serving.
  3. Wrap Securely: Wrap the whole cheesecake or individual slices securely in plastic wrap, ensuring all parts are covered to avoid freezer burn. For added protection, you can then place it in a resealable plastic bag or wrap it in aluminum foil.
  4. Label: Label the bag or foil with the date and type of cheesecake so you can keep track of how long it’s been in the freezer.
  5. Freeze: Place the wrapped cheesecake in the freezer. It can be stored in the freezer for up to 2-3 months.

How to Thaw Keto Cheesecake:

  1. Refrigerate: When you are ready to enjoy the cheesecake, remove it from the freezer and place it in the refrigerator. Allow it to thaw slowly in the refrigerator for several hours or overnight.
  2. Serve: Once the cheesecake has thawed completely in the refrigerator, it is ready to be served.
  3. Enjoy: Enjoy the cheesecake within 2-3 days after thawing for the best quality.
This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert

How Many Carbs Are in This Keto Cheesecake?

This recipe offers nutrition information for a slice. Compared to a classic cheesecake, this one is very low in carbs and refined sugar:

  • Total Carbs: 7g per serving
  • Net Carbs: 5g per serving

Net Carbs=Total Carbs−Fiber

5g (Net Carbs)=7g (Total Carbs)−2g (Fiber)

These macros exclude the sugar alcohols from the total carbs.

thick and creamy low carb cheesecake

PS: If you want all my best keto dessert recipes in one place, check out my latest e-book, Incredibly Easy Keto Desserts!

25 of the best low carb gluten free sugar free tested keto dessert recipes. 1024x576 1

Serving Suggestions

Here are some great toppings that pair perfectly with this velvety keto cheesecake:

keto cheesecake toppings
  • Easy Raspberry Sauce – A delightful, fruity topping that adds a tangy sweetness to your creamy cheesecake.
  • Homemade Caramel Sauce – A rich and indulgent addition, this sauce brings a luxurious texture and flavor.
  • Fresh Berries – Opt for strawberries, raspberries, or blueberries for a refreshing and naturally sweet complement to your dessert.
  • Homemade Whipped Cream – A classic choice, whipped cream adds a light and airy contrast to the dense cheesecake.
  • Chocolate Drizzle – A drizzle of melted sugar-free chocolate can elevate your cheesecake with a rich and decadent flavor.
  • Keto Lemon Curd – This tangy and creamy topping brings a citrusy note, balancing the richness of the cheesecake perfectly.
  • Shredded Coconut – Add some toasted, unsweetened shredded coconut for a tropical flavor and an extra layer of texture.

Only the sky is the limit, and you can get creative with the toppings. I’m sure this easy recipe is going to impress!

Storing Instructions

  • Refrigerator: This low-carb cheesecake stores well chilled in the refrigerator for one week. Make sure to wrap it in foil. Don’t leave your cheesecake at room temperature for more than 4 hours.
  • Freezer: Yes, this keto cheesecake recipe freezes well. To freeze leftover cheesecake, wrap slices individually in plastic wrap, then wrap in foil. Store in the freezer for six months. To serve, thaw in the fridge overnight.

Are You Looking for More Keto Cheesecake Recipes? Try these:

thick and creamy low carb cheesecake

The Best Keto Cheesecake Recipe

4.99 from 71 votes

Prep time 15 minutes
Cook Time 1 hour
Yelds 16 cheesecake slices
Author Ioana Borcea from LowCarbSpark.com


This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert recipe baked in the oven that’s always a hit. I will give you all the tips & tricks to make a perfect sugar-free cheesecake every time. On top of that, it has only 6g net carbs for a slice, crust included!
Keto during holidays?
Get my e-book!


For the crust

For the filling

  • 4 (8oz each) packages full-fat cream cheese  room temperature
  • cups  powdered sweetener
  • 4 large eggs room temperature
  • oz.  sour cream  room temperature
  • tbsp  vanilla extract


  • Preheat the oven to 325°F / 160°C.  Position your oven rack to the middle of the oven to ensure even baking.

Keto Cheesecake Crust

  • In a medium bowl combine the almond flour and powdered sweetener. Mix in the melted butter and vanilla extract with a spatula or fork until the mixture resembles a coarse meal.
  • Transfer the crust mixture into a 9" springform pan and press firmly into the bottom and halfway up the sides using a spatula or your fingers. Refrigerate the keto crust for 20 minutes.

Keto Cheesecake Filling

  • In a large mixing bowl, add the softened cream cheese and beat with a hand mixer until smooth and fluffy, scraping the sides if necessary.
  • Lower the mixer speed and gradually add in the powdered sweetener, ensuring it’s well incorporated without overmixing.
  • Add the eggs one by one and mix until just incorporated.
  • Incorporate the eggs one at a time, mixing on low speed just until each egg is incorporated.
  • Mix in the sour cream and vanilla extract on low speed just until smooth, using a spatula to scrape the sides and bottom of the bowl, ensuring a homogenous mixture.
  • Pour the cheesecake batter over the pre-baked or chilled crust.Smooth the top with a spatula to ensure an even surface.
  • Transfer to the preheated oven and bake for approximately 50-55 minutes. The cheesecake is ready when the edges are pale golden brown, and the center is set but still slightly jiggly.
  • Once done, turn off the oven and slightly open the oven door, allowing the cheesecake to cool gradually for about one hour. After cooling in the oven, remove the cheesecake and allow it to continue cooling to room temperature.
  • Once the cheesecake reaches room temperature, refrigerate it uncovered for at least 6 hours, or preferably overnight, to allow it to set completely.
  • Once the cheesecake is fully set, release it from the springform pan.Slice it using a knife dipped in hot water for cleaner cuts, and enjoy!



  • For a golden crust, bake in the preheated oven for 10 minutes and then allow it to cool slightly.
  • Avoid opening the oven door during baking, as it might cause the cheesecake to crack.
  • Ensure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before starting to avoid lumps in your cheesecake.
  • Be careful not to overmix the batter, especially after adding the eggs, as it can incorporate too much air and cause cracks during baking.
  • Store leftover cheesecake in an airtight container in the refrigerator for up to one week, or you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
Nutrition Facts
Amount per serving.
Total Carbs
Net Carbs

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Course Dessert
Cuisine American
Keyword cheesecake
Tried this recipe?Mention @LowCarbSpark or tag #LowCarbSpark!
The Best Keto Cheesecake


The full recipe is in the recipe card below. Readers that love this aslo made these recipes:


Ioana is a food and travel lover. Her greatest passion is developing mouthwatering recipes that are comforting, easy to make, and budget friendly! She firmly believes that cooking should be fun! About me...

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Recipe Rating

  1. Hi, I am going to bake the cheesecake but could not find at what temperature it is to be baked. Could you please advise me on the temp. Thank you.

    1. I’m not sure how that one line instruction went missing. I updated the post! You should bake the cheesecake at 325F for about 50-60 minutes. Thank you!

      1. Hi there, Sylvia! You can find the recipe for the raspberry topping on this blog, just search “raspberry sauce” 🙂

    1. Yes, you can use a smaller cheesecake pan. You’ll probably end up with leftover cheesecake batter. But that’s no problem because you can use it to make some crustless mini cheesecakes.

  2. I made this to be our Christmas dinner dessert. My family took one look and it became Christmas Eve dessert. It is so good and there is no compromise of flavor or texture. I followed the directions exactly. Great recipe. Thanks.

  3. Can you freeze this cheesecake? Have you ever done it?
    Thanks! I made it for Christmas Day and it was fabulous! My husband said it was the best cheesecake he has ever had!

    1. Hi Viki. I am so happy you loved my keto cheesecake recipe. I haven’t tried freezing it so I’m not sure. If someone did, please help!

    1. I’m not sure what Double Cream is? Is it something like heavy whipping cream? You can use full-fat Greek yogurt instead of sour cream.

    1. YES, it’s a must for the sweetener to be powdered. You can simply add your granulated sweetener to a powerful blender and pulse a few times until it turns into a fine powder.

  4. I just finished preparing this. The cheesecake batter went all the way to the top of the 9-inch pan. I just went for it and put it in the oven. I hope it turns out okay.

    1. I have a question, in pinterest says in the recipe 2 1/4 cup of Sweetening, powdered. But here it says 1/4. I guess the right is 1/4?

  5. 5 stars
    Made this lastnight. This am hubby tried a slice, he closed his eyes and said best cheesecake you’ve ever made. Im so happy, it is ceamy and so good. Thank you for this recipe.

  6. When I input the ingredients, it comes to 12 net carbs per slice. Not sure how you’ve come up with 5 net carbs. Please let me know.

  7. Made a half batch in a small pan…omg sooo good! Came out perfect! My crust stuck to the pan, so I just sprinkled it on top!

  8. Hi, I have never used a springform pan before. Do you take off the side of the pan when the cake is hot or cool? Also can I use powdered monkfruit as my sweetener?

    1. Hi, You allow the cheesecake too cool down in the springform and then you remove it. Yes, powdered monk fruit is a great option.

    2. Can i use light fat products? Im just looking for a sugar free recipe as i have had bypass so i need to watch the fat content too.

  9. 5 stars
    I made the cheesecake. OMGGGG!! So creamy!
    I topped it off with Keto chocolate ganache and raspberries on top. So delicious!!

  10. I can wait to try it. It just came out of the oven and it looks gorgeous!!! How many slices do I cut in to get 5 net carbs per slice? Thank you

  11. 5 stars
    Omg this was amazing so creamy and taste like the real thing. Cook time was 70 minutes and I made it without the crust. I can’t thank you enough we finally get to eat cheesecake!!!!!!!!!

  12. Can’t wait to make this. I read they the ingredients and am somewhere the 4grams of sugar come from. Thanks.

    1. It’s nothing to worry about. These are naturally occurring sugars in cream cheese, almond flour, sour cream, etc. If you make my keto cheesecake, let me know how it turned out!

  13. OMGEEEE did this last night and oh lord it’s the best cheesecake ever! I topped it with Walden farms strawberry syrup and a dollop of whipped cream! To die for I’m thinking of doing it turtle style and adding the Walden farms chocolate and caramel syrup with some pecans! (Literally drooling)

  14. Hi! I only have a 6inch springform pan- how can i adjust the ingredients to fit? Also could I use coconut flour instead of almost flour?

    1. Hi there! You can cut the ingredients for the keto cheesecake in half and use 1/2 of my coconut flour crust instead. Also, adjust the baking time 40-45 minutes at 325°F / 160°C – it will probably take about. I really hope this helps and can’t wait to see your final result!

  15. I just made this and my whole 16 oz of sour cream fell in I hope this doesn’t totally mess up the cheesecake

    1. You should probably add more sweetener and slightly increase the baking time. Let me know how it turned out!

  16. Hi, Here is say this is the best low carb thing I have ever made. So thick and creamy. I ordered the parchment paper inserts with tabs on them to remove the cake from my nordic ware springform pan. Didn’t wanna scratch that baby up. Making my second cheesecake today but without the crust as i’m not a fan of almond flour. Thought I could sprinkle some chopped nuts on the top. I did read where someone put a pan of water on the bottom shelf underneath the cheesecake. I did have some minor cracking. Do you think this might help a little?

  17. 5 stars
    Best cheesecake ever!!! It truly is amazing. However, even at 325… it seems to take forever to bake… or to get firm like jello in the middle… and then the top looks burnt when i serve it. Any suggestions??

  18. 5 stars
    This is a GREAT recipe. All of the tips are really helpful, the cheesecake came out really well and tastes so good! I don’t have a springform pan so instead I lined my pie pan with foil and after it was cooled/set in the fridge I lifted it out of the pan using the foil.

    The recipe actually ended up making more filling than I could fit in the pie pan so I ended up making a little more of the crust and made a few mini cheesecakes in my muffin tin.

  19. I used to be able to adjust this recipe to only use 3 blocks of cream cheese. That option of changing the serving size is no longer in here

    1. We made a few changes to the recipe card but you can still adjust it. Hover with your mouse “Yelds 16 cheesecake slices” and you’ll be able to modify as desired. Hope this helps!

  20. Hi there I only have a 9” round pan not a springform pan. Can I still use it for this recipe? Thanks

  21. 5 stars
    This came out amazing !! I e made it several times now for holidays and birthdays friends and family love it too and their not all Keto! I did experiment a bit and made a pecan crust which was incredible! Once you have the basics down possibilities are endless ❤️

  22. This cheesecake is amazing! My family said it’s better than NY cheesecake! I wonder if you Could make it a chocolate cheesecake? Would you just add Hershey’s cocoa powder?

  23. 5 stars
    I made this over the 4th of July weekend. I didn’t use a springform pan and didn’t add any sauce. Even without all that, this was by far the BEST cheesecake I’ve ever had! It was super creamy, and I really loved the crust. My family (and friends) commented on how good it was. Considering I’m not the best cook/baker, that’s saying something. They didn’t know it was Keto! (our secret)

  24. 5 stars
    Best CheeseCake ever ! Just amazing! Mmmm..So creamy, delicious
    Thank you for the recipe

  25. I am going to make this cheese cake,. But for the topping I am going to use my sugar free raspberry jam that I have and just heat it in the microwave so I can pour it over my slice of cheese cake.

  26. 5 stars
    So delicious! Not that crazy sweet taste that cheesecake gives you but smooth and tasty! Called for a 9 inch pan but I used a 12 inch and had leftovers for another pan

  27. This was hands down the best recipe! Although mine cheesecake was runny in the middle that could have been because I over beat the eggs or I didn’t allow it to set fully. How would I be able to mix white chocolate raspberry to this???

  28. I bought a third less fat cream cheese and didn’t realize. Hope that will work. Wondering if I need any adjustments because of that.

  29. 5 stars
    This is absolutely delicious!
    No one would guess it was low carb.
    So happy to be able to have cheesecake again after avoiding it for years ,because of the sugars.
    Turned out perfectly creamy .
    Thanks for sharing a great dessert recipe!

  30. I have made this three times now. My family says it is the BEST cheesecake they have ever eaten. The first time I made a blueberry sauce for the top, the second time I made a blackberry sauce for the top. This time I will be making a chocolate ganache for the top. Thank you for this wonderful recipe!

  31. 4 stars
    Did anyone else have to cook their cheesecake for 2 hours? I used a 10 inch spring pan, which should have reduced cook time if anything. My oven has never had any issues before. Just wondering if anyone else had this issue.

    1. Yes, you can use a pie pan instead of a springform pan for your cheesecake. Just keep in mind that the cheesecake may be a little harder to remove from the pan without the removable bottom that a springform pan provides. You can still use a parchment paper liner to help with removal, and make sure to grease it well with cooking spray or butter to prevent the crust from sticking.

About me

Hello! My name is Ioana Borcea, and I'm here to provide you with mouthwatering recipes. This blog is all about sharing my favorite tested easy to make, delicious low-carb & keto, nutrient-dense recipes.

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