Keto New York Cheesecake Recipe

(Karen Leigh) #1

My partner and I have been doing keto about four months now and I think I’ve gotten the hang of modifying our favorite carb loaded recipes with the best substitute ingredients. After several attempts to create a real New York style cheesecake that is keto friendly, I’ve hit on success. For you cheesecake lovers this recipe is worth the extra effort it takes to make it. So here it is!



1/2 cup butter
1 1/2c. Almond flour
1/3 c. erythritol
2 egg yolks
1/2 of a fresh finely grated lemon peel
1 tsp vanilla
Dash salt

Note: I use a 9" spring form pan that is 3" deep.

Cheesecake filling:

5 (8 oz.) cream cheese, softened
1 3/4 c. erythritol or sweeten to taste
1/4 tsp. salt
2 tsp. xanthan gum
1 tsp. vanilla
5 eggs
2 egg yolks
lemon zest and juice from one lemon
1/4 c. whipping cream (heavy)

Stir crust ingredients together. Let chill in refrigerator for 1 hour. Spread 1/2 of crust mixture over bottom of 9 inch springform pan. Bake for 10 minutes at 350 degrees or until crust is golden brown. Keep an eye on it as the almond flour has a tendency to brown faster than wheat flour does.(Be sure to use a drip pan during baking.) Turn temperature down to 250 degrees.

Cream cheese until light and fluffy. Gradually add sweetener and salt. Then add vanilla, lemon zest, xanthan gum and juice. Add eggs one at a time. Beat well after each. Add whipping cream and blend well but do not over mix.

Put outside of pan on. Spread crust mixture around sides. This is the difficult part and I found that using waxed paper with the dough chilled makes it easier. Make sure that the pan is covered up to the rim and the bottom crust is sealed with dough.

Pour cheesecake batter into pan. Bake 10 minutes at 350 degrees. Reduce heat to 250 degrees and bake for an 90 minutes. Turn off oven, open door and leave cake in for 5 minutes. Cool 2-3 hours away from drafts. Remove sides of pan and refrigerate. Can be frozen.

Note: If you find that the top of your cheesecake is beginning to brown, cover it with aluminum foil.

The cheesecake will firm up as it cools and should be refrigerated over night before serving.

(Amy Ramadan) #2

I’m confused… The second step days to add almond flour into cream cheese… Is that a typo??

(Karen Leigh) #3

I am so sorry! Yes, that was definately a typo. I wish there was a way to edit my post.

(So much bacon . . . so little time . . .) #4

You should see a pencil (or pen) icon between the link icon and the “more options” icon (the 3 dots) at the bottom of your post. Click on it to edit the post.


Can you retype that paragraph (or sentence) again please, just so I’m sure about it.



Also, do you know the macros (including calories)?

(So much bacon . . . so little time . . .) #7

Click on this icon to edit your post.

(Karen Leigh) #8

I’ve never figured out the nutritional information and I don’t count calories. All I know is that every time I make this cheesecake I end up losing a couple of pounds. No kidding! It must be one heck of a fat bomb!

(Jacqui ) #9

I did a little conversion to your recipe. I forgot to put the half crust on the sides of the dish. So, what to do with the half of the mixture?
I added about 7g of xanthan gum, 2 Tbl spoon of coconut . It made 24 little cookies. I added a whole pecan to the top. Cooked in a very slow oven for about 20 minutes.
They are absolutely delicious.
1.2g carbs per cookie. 6g fat abs about 2 G protein.

(Keto Kid 4 Life) #10

Sounds yummy! I’m going to try this recipe this weekend.

Also do we use confectioner’s erythritol or regular?



Thank you @Karen_Leigh! This is a great recipe. I’ve had a spring form pan for years but never used it!

I made a few substitutions I thought might be helpful to someone. First, I use SweetLeaf Stevia Extract. I don’t like to use a lot of sweetener (I left it out of the crust altogether). I added a “Dash” just before the step where the cream gets added to the filling. Next time, I will use the next larger measure (a “Tad”, or even 1/4 tsp) because I skimped too much.

I also substituted RealLemon for the lemon zest and juice. (Hope you don’t find this “cringe-worthy”!) After much mathematical gymnastics, I came up with 3/4 tsp. in the crust, and 2 1/2 T in the filling.

Finally, I used Guar Gum instead of Xantham Gum. I sprinkled 1T Guar Gum to the filling while mixing in the final egg yolks.

One last thing to share. To get the second half of the crust to stick to the sides of the wax paper-lined outside of the pan, I resorted to “squishing” it by the teaspoons full with my thumbs against the sides. It was messy but fun, and it worked!

Thanks again for getting me started on cheesecakes!

(Karen Leigh) #12

Hi Banjogrrl! I hope your cheesecake turned out delicious. The recipe is quite basic and is easy to adjust flavors. I made the same recipe only used fresh limes and lime zest then finished it off with a keto dark chocolate sauce. It was yummy! Anyway, I was pleased to receive your comment on the cheesecake recipe. Keto on!