As you bite into this creamy keto cheesecake you won't believe it is sugar-free, grain-free, and low carb. At the end of this post, you'll find some different topping recommendations if you'd like to do something different than fresh berries.
Is there anything like that first bite of cheesecake? As your fork glides through the creamy, smooth base. With just the right amount of crust on the bottom. The smoothness of the cheesecake melds with flavors of vanilla... you close your eyes to savor it and make the moment last as long as you can.
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.....
Keto Cheesecake Recipe Tips
I'm going to share some tips & tricks for making this keto cheesecake taste as amazing as possible. It is a fairly forgiving recipe but if you're looking for an egg-free option I'll include a section at the bottom of the post.
Warm Ingredients Mix Best
Now, I worked on this cheesecake recipe during the cold winter months and discovered that in a cool house, just bringing the cream cheese up to room temperature wasn't enough. On my first attempt, I struggled with lumpy batter.
This is when I realized that all my ingredients needed to be at room temp or warmer. So, 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.
Warming the ingredients made a huge difference in how easily they mixed together.
To bring the eggs up to room temperature set them in a bowl and cover them with warm water. (Not hot water, water a little warmer than room temp). Let these sit there while you're warming the other ingredients in the microwave.
What Do I Do If My Batter Is Lumpy?
If you are at the stage where you've mixed the BochaSweet 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.
If your eggs are already mixed in, you'll need to get creative to gently warm the mixture so you don't cook the eggs too soon and cause them to curdle. I've done this with a heating pad on the bottom of my mixer or a heated rice bag if you have one. The goal is to gently heat the mixture so it will mix better.
Ingredients for Keto Cheesecake
Here's a few ingredients you'll need to make your keto cheesecake:
- BochaSweet or another sugar substitute of your choice
- Pure Vanilla Extract
- Pure Almond Extract
- Spring-Form Pan
- Parchment Paper
- Extra Wide Foil
Our sugar substitute of choice is BochaSweet and there's good reason for this!
BochaSweet is extracted from the Kabocha pumpkin which has been a staple in the Japanese diet for centuries. Consuming BochaSweet on a daily basis helps to support longevity and supports healthy blood sugar levels.
Even better? It tastes almost exactly like real sugar. There's no thin flavor or metallic aftertaste. I think most of us are looking for something that tastes amazing because only a full, satisfying taste is going to work over the long-term.
So, if we are going to go to all the work to make these keto parfaits so we can please our tastebuds AND stick to our keto diet. Well, we want the result to taste GOOD not... just 'meh' and unsatisfying. For this reason plus the health benefits, we reach for BochaSweet every time.
How To Wrap A Springform Pan For A Water Bath
Before we get to the tutorial video for this keto cheesecake, I want to talk to you about water baths.
Now, can you bake this keto cheesecake without a water bath? Absolutely. You can skip this completely. But... It IS worth the extra ten minutes it takes to use a water bath because your finished cheesecake is going to be extra creamy and oh-so satisfying.
The trickiest part of the water bath is wrapping the spring-form pan, and then finding a container to use to hold water around it. I've used a roasting pan for years 🙂
The secret to wrapping the spring-form pan is shown above... I am a big fan of the super heavy duty and wide foil for this job.
Tutorial Video: Keto Cheesecake
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Three Keto Crust Options
First, you'll need to make a keto cheesecake crust. I found that using walnuts gave me just the texture and flavor I was looking for.
Alternately, you can use my coconut cheesecake crust here.
Next, you'll make the keto cheesecake filling. I've cooked mine in a water bath to ensure a creamy, smooth result. However, you can cook this cheesecake without one and still get good results.
Keto Cheesecake Recipe (4 Carbs)
- 4 packages cream cheese 8 ounces
- 1 ¼ cup BochaSweet
- 4 eggs
- ⅓ cup heavy whipping cream
- ⅓ cup sour cream
- 1 Tablespoon pure vanilla extract
- ½ teaspoon pure almond extract
- ½ teaspoon salt
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 BochaSweet 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!
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 BathWatch the video to learn how to prepare your pan for a water bath. * *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Keto Cheesecake were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at firstname.lastname@example.org through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.
Keto Cheesecake: An Indulgence
As you can tell by the calorie count, one serving which is 1/10th of the cheesecake and a realistic slice size (I think)... packs in a lot of calories and gives you a total of 10 net carbs.
This keto cheesecake isn't an every-day indulgence you can have and still lose weight. I mean, I don't know of anyone who eats cheesecake every single day and is healthy. Cheesecake is meant to be an indulgence 🙂
The good news is, now that you have this keto cheesecake recipe... you can make a keto-friendly cheesecake to share and enjoy. A keto cheesecake that tastes so good, no one will know it's sugar free and grain free!
Now that's a win!
Trina Flynn says
Hi Tara, Thank you for the yummy keto cheesecake recipe! I defiantly want to make this soon. Do you know if the Bocha Sweet is ok to have around dogs? I try very hard not to bring anything into the house that may cause issues to them. Not that I give them all kinds of food items to eat but in case something may fall onto the floor. Dogs love to eat anything 🙂 Thank you again
Tara Wright, CHC, MBA says
I've only heard about Xylitol being toxic to animals. We have cats, so we avoid Xylitol. I've not heard of Bocha Sweet being toxic to any animals. But, always proceed with caution and store it in a safe place just in case!! 🙂
Marcella Smith says
What sized springform pan did you use?
Charlene Turgeon says
The link to Amazon shows 9"
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!
Tara Wright, CHC, MBA says
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 🙂