Name: Low Carb New York Cheesecake
Prep time: 20 min
Cook time: 70 min
Total time: 510 min
Ingredients: 1 1/2 cups Almond Flour; 3 tbsp Melted Butter; 2 tbsp Granulated Erythritol; 1/4 tsp Salt; 32 oz Cream Cheese, softened; 1 cup Granulated Erythritol; 4 Large Eggs; 1 cup Sour Cream; 2 tsp Vanilla Extract; 2 tbsp Lemon Juice; 1/4 tsp Salt

This low carb new york cheesecake is the real deal. Rich, creamy, and absolutely delicious – you won’t believe it’s keto friendly.

Classic new york cheesecake has always been one of those desserts that’s not too far from being low carb on its own. The main problem is usually the crust and the sugar. Fix those two things and you’re golden.

That’s exactly what this recipe does. The crust is made with almond flour instead of graham crackers, and the sweetener is erythritol instead of sugar. Simple swaps that make a huge difference.

The filling is smooth, dense, and tangy – just like a proper new york cheesecake should be. Nobody at the table will guess it’s low carb unless you tell them.

If you’ve been missing cheesecake on your keto journey, this one is going to make your day.

Why You’ll Love This Recipe

Tastes Like the Real Thing – This low carb New York cheesecake is so rich and creamy that nobody will ever guess it’s keto, making it perfect for serving to guests who aren’t even on a low carb diet.

Almond Flour Crust That Actually Holds Up – Unlike some keto crusts that crumble apart, this buttery almond flour base bakes up golden and firm so every slice comes out clean with a satisfying crunch on the bottom.

Simple Ingredients You Can Find Anywhere – Everything in this recipe, from the almond flour to the erythritol, is easy to find at most grocery stores now, so you won’t have to hunt down any weird specialty keto products.

Cream Cheese Is Naturally Keto Friendly – Cheesecake is one of the easiest classic desserts to make low carb because the star ingredient, cream cheese, is already high in fat and low in carbs without any swaps or tricks.

Ingredients

For the Crust

1 1/2 cups Almond Flour
3 tbsp Melted Butter
2 tbsp Granulated Erythritol
1/4 tsp Salt

For the Filling

32 oz Cream Cheese, softened
1 cup Granulated Erythritol
4 Large Eggs
1 cup Sour Cream
2 tsp Vanilla Extract
2 tbsp Lemon Juice
1/4 tsp Salt

How to Make

Step 1

Preheat the oven to 325°F (163°C). Wrap the outside bottom and sides of a 9-inch springform pan with aluminum foil to prevent water from seeping in.

Step 2

In a bowl, combine the almond flour, melted butter, erythritol, and salt. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes until lightly golden, then set aside to cool.

Step 3

In a large bowl, beat the softened cream cheese with erythritol on medium speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl frequently to remove lumps.

Step 4

Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.

Step 5

Add the sour cream, vanilla extract, lemon juice, and salt. Mix on low speed until just combined and the batter is silky smooth.

Step 6

Pour the filling over the cooled crust. Place the springform pan inside a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Step 7

Bake in the water bath for 60-70 minutes until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.

Step 8

Remove from the oven and the water bath. Refrigerate uncovered for at least 6 hours or overnight before unmolding and slicing.

Helpful Tips

Soften the Cream Cheese All the Way

This is the single most important step for a smooth cheesecake. Take all four blocks of cream cheese out of the fridge at least 2-3 hours before you start. They should feel soft when you press a finger into them, with zero firmness in the center.

If you rush this and the cream cheese is even a little cold in the middle, you’ll end up with lumps in your batter that no amount of mixing will fix. And the more you try to mix those lumps out, the more air you beat into the batter, which causes cracks on top.

If you forgot to take them out ahead of time, you can cut the cream cheese into small cubes and spread them on a plate. They’ll soften much faster that way, usually in about 30-45 minutes.

Use a Water Bath the Right Way

The water bath is what gives this cheesecake that creamy, silky texture instead of a dry, crumbly one. Make sure you use a roasting pan that’s big enough so the springform pan sits comfortably inside without the sides touching.

Use a kettle or pot to heat the water before pouring it into the roasting pan. Cold or lukewarm water will drop the oven temperature and mess with your bake time. Pour the hot water in carefully after you’ve already placed the roasting pan on the oven rack so you don’t have to carry the whole heavy setup.

The aluminum foil wrap around the springform pan needs to go up high on the sides and be tight with no gaps. Some springform pans leak no matter what, so if you want extra protection, use two layers of foil. Even a tiny bit of water getting into the crust will make it soggy.

Mix on Low Speed After Adding Eggs

Once you start adding the eggs, switch your mixer to low speed and keep it there for the rest of the recipe. The goal is to combine everything without whipping air into the batter. Too much air creates bubbles that expand in the oven and then collapse as the cheesecake cools, which is the main reason cheesecakes crack.

Add each egg one at a time and mix just until the yellow streak disappears into the batter. Don’t crack all four in at once because they won’t incorporate evenly and you’ll be tempted to mix longer to get it smooth.

Same thing when you add the sour cream, vanilla, and lemon juice. Gentle and low is all you need. If you see a few tiny streaks, that’s fine. They’ll disappear during baking.

Frequently Asked Questions

Can I skip the water bath for this cheesecake?

You can, but the water bath is really what gives a New York cheesecake that smooth, creamy texture without cracks on top. Without it, the cheesecake bakes unevenly and the surface is much more likely to split.

If you absolutely don’t want to deal with a water bath, place a pan of water on the rack below the cheesecake to add some steam to the oven. It’s not as effective, but it helps.