keto cheesecake

Keto Cheesecake Recipe

Keto Cheesecake Recipe

We should all give great thanks to my bestest friend Karen for starting me down this path!

Way back in the day (we won't even talk about how many years ago), I taught Karen how to make amazing cheesecakes.

She's continued to make cheesecakes and has gotten very creative with flavor combinations.

We stopped to see her on our way home from a family trip and she presented me with a Keto Cheesecake.

You're thinking "Wow, what an amazing friend!".

Yep. She's A-M-A-Z-I-N-G!

Then she wrote out the recipe for me and said "Make it PERFECT!"

And so.....

I did!



keto caramel sauce being poured over a slice of keto cheesecake

Macros

87% Fat ~ 5% Net Carb ~ 8% Protein


Keto Cheesecake

Course: Dessert, Keto
Cuisine: Keto
Prep Time: 30 minutes
Cook Time: 1 hour
Rest Time: 4 hours
Total Time: 1 hour 30 minutes
Servings: 10 slices
Calories: 380kcal
Author: Tara Wright
According to my taste testers, this keto cheesecake tastes just like the real thing. Learn how to make a keto cheesecake that will amaze your taste buds and impress not only yourself but your friends & family too!
See my blog post for full instructions, details, and updates on substitutions you can make.
Print Recipe

Ingredients

Instructions

To Make the Filling:

  • Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
  • Prepare your springform pan for a water bath. See the video & instructions on the blog post.
  • Combine Cream cheese and Bocha sweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn't warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
  • Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
  • Pour filling onto cooled crust
  • Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
  • Turn off the oven and allow to set for 4 hours or overnight
  • Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator
  • Get my recipe for creamy keto caramel sauce and use as a topping!

Notes

Before you start:
All ingredients must be warm.
Use the microwave to warm the cream cheese for 4 minutes on power level 5.
If your eggs aren’t at room temp, place them in a bowl of warm water while you warm up the other ingredients.
Warm the heavy whipping cream and sour cream for 1 minute at power level 5 in the microwave.
Prepare Your Water Bath
Watch the video to learn how to prepare your pan for a water bath.

Nutrition

Calories: 380kcal | Carbohydrates: 4g | Protein: 7g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 179mg | Sodium: 440mg | Potassium: 165mg | Sugar: 3g | Vitamin A: 29.5% | Calcium: 11.2% | Iron: 3.6%

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Keto Cheesecake Recipe Tips


I'm going to share some tips & tricks for making this cheesecake.

Warm Ingredients Mix Best

I tell you to warm your ingredients and there is a method to my madness!

I worked on this cheesecake recipe during the cold winter months. Bringing the cream cheese up to room temperature wasn't enough. My first attempt I struggled with lumpy batter.

I realized that all my ingredients needed to be at room temp or warmer.

The next time I worked on this keto cheesecake recipe, I warmed my cream cheese, heavy cream and sour cream in the microwave on power level 5 for 4 minutes.

This worked great!

For the eggs, I set them in a bowl and covered them with warm water. (Not hot water, water a little warmer than room temp). I let them set there while the other ingredients warmed in the microwave.

What Do I Do If My Batter Is Lumpy?

If you are at the stage where you've mixed the Bocha Sweet and Cream cheese and have lumps when you mix. This is the time to warm the mixture in the microwave!

When this happened to me, I was using a metal mixing bowl. I scooped it all out into a glass bowl and placed it in the microwave for 4 minutes on power level 5.

Then, I warmed my remaining ingredients (discussed above). This gave me creamier results!


homemade keto maple syrup pouring into container giphy

What Substitutions Will Work?


Keto Sweetener Substitutions

If you haven't already tried Bocha Sweet, I highly recommend you do.

It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.

Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.

A Word Of Caution….

The other sweeteners are probably not going to give you “Just Like The Real Thing” results. To get closer, try blending two different sweeteners. That seems to work better than just one type. EXCEPT when using Bocha Sweet. Which you should buy. Now. 🙂 (Seriously, it's worth it if you want amazing results)

I have not tested this recipe using liquid stevia because I'm not confident of the results without the bulk of some kind of granulated sugar substitute.

What is your favorite Keto Sweetener? Comment below and let me know!


Get The Ingredients Used In Keto Cheesecake!



Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.

I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂


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How To Make Homemade Keto Cheesecake


Ingredients
The Instructions…

Before you start:

All ingredients MUST be warm.

  • Here's a few tricks to help you out if you didn't remember to take all the ingredients out in advance.

(I mean…if you're anything like me you'll be using these tricks a lot! Cause I rarely remember!)

  1. Use the microwave to warm the cream cheese for 4 minutes on power level 5
  2. If your eggs aren’t at room temp, place them in a bowl of warm water while you warm up the other ingredients.
  3. Warm the heavy whipping cream and sour cream for 1 minute at power level 5 in the microwave

Prepare Your Spring-Form Pan For A Water Bath

A Peek Ahead At The Water Bath…

  • After you've filled the cheesecake, you will need a roasting pan or other large pan that your cheesecake pan will fit in for your water bath.
  • Here I'm using my large roasting pan because it's really the only thing I have around the house that fits my cheesecake pan perfectly.

If you're wondering if the water bath is required…

It's not….

BUT your results won't be creamy and amazing.

It's well worth the extra hassle to get cheesecake that's freaking fabulous!Keto Cheesecake Recipe ready to bake

  • Before you put your cheesecake and water bath pan in the oven. You'll need to heat enough water to boiling to fill your large pan approximately 1 inch. The water should be hot when you’re ready to place your cheesecake in the oven.
How To Make Keto Cheesecake
  1. Preheat oven to 300 degrees
  2. Prepare your springform pan for a water bath following the instructions above
  3. Combine your warmed cream cheese and Bocha sweet and mix on low until smooth.
  4. Note: If your mixture is not getting smooth and still has chunks in it, your ingredients aren't warm enough. STOP and warm them now before you add the eggs! Make sure the next ingredients are warmed as well.
  5. Add eggs, heavy cream, sour cream, vanilla, salt and almond extract. Mix on low until smooth.
  6. Pour filling onto cooled crust
  7. Bake in a water bath for 60 minutes at 300 degrees
  8. Turn off the oven and allow to set for 4 hours or overnight
  9. Remove from oven and allow to cool completely before placing it in the refrigeratorKeto Cheesecake Recipe baked fresh


About the Author

Tara Wright, CHC, MBA

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Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

Comments

  1. Pingback: BEST Keto Cheesecake Recipe: Creamy & Delicious Low Carb Cheesecake (2018 Gourmet Cheesecake) - Low Carb Diet and Recipes

  2. Tara, This is the best cheesecake I have ever made. Thank you!

    I do have one question.
    When I store the cheesecake in the fridge, after a day or 2, the cake seems to crystallize a bit.
    I store it in a sealed container.
    Not sure what else to do.
    Do you have any suggestions?
    By the way, I use swerve not Bocha Sweet.
    I will try the Bocha Sweet next time.
    Thanks in advance!
    Pete

    1. Author

      Thank you Peter!
      The crystallization was likely due to the erithrytol in the Swerve. It does have a tendency to do that. When you make it with Bocha Sweet you won’t have that problem 🙂

  3. Pingback: The Perfect Keto Cheesecake - BochaSweet

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