This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed “This is the best cheesecake I have ever had!”
There really isn’t much difference between a “normal” cheesecake and this Keto cheesecake. The only thing we need to replace is the sweetener to make it sugar free, and the crust to make it gluten free. Mission accomplished!
I really wanted to make a keto cheesecake that was super thick and creamy, but didn’t have to use a water bath or any weird ingredients.
In my opinion, cheesecake should be pure and decadent with only the essential ingredients…cream cheese, sweetener, eggs, vanilla, and sour cream.
There is no topping, no additional lemon juice…non of that!
KETO CHEESECAKE CRUST
The crust is delicious, but not the most important thing. You could even make this sugar free cheesecake without the crust! The most important thing when making a crustless cheesecake is to grease the pan thoroughly, and/or line the bottom with parchment paper. The bake time will be the same as if using a crust.
The crust I used is a mixture of almond flour, cinnamon, sweetener, and butter. I pressed it in with a measuring cup.
You could pre-bake your crust if you want, but I find it un-neccesary. Refrigerating it for 20 minutes will suffice.
HOW TO MAKE THE BEST LOW CARB CHEESECAKE
The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese.
Submerging your eggs in warm water will help speed up the process, as will unwrapping and chopping your cream cheese into smaller pieces.
Some other tips for the best keto cheesecake:
- Use a powdered sweetener for a smooth batter
- Beat the cream cheese at a low to medium speed and add in the sweetener a little at a time
- After the sweetener is incorporated, incorporate the eggs one at a time
- Save the sour cream and vanilla for last and beat them in until they are just incorporated
BAKING THE CHEESECAKE
Now we have made it to the fun part…the baking. This is fun but also tricky because you don’t want to overcook your keto cheesecake.
A crack in a cheesecake means it has overcooked.
I cook my cheesecake in the center of the oven at 325F. I check it after 50 minutes. You want the center of the cheesecake to still be jiggly.
Here is a great video showing how to know if your cheesecake is cooked:
After it is ready, I turn the oven off, crack the door, and leave it to cool in the oven for 30 minutes. Then, remove it from the oven, run a sharp paring knife around the edges of the cheesecake to loosen it from the pan sides. Let sit on the counter for 1 hour. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
MY LOW CARB CHEESECAKE HAS A CRACK NOW WHAT?
Now you are free to decorate the top! The cheesecake will still be just as good. I used fresh sliced strawberries and I sprinkled them with granulated sweetener.
HOW TO FREEZE SUGAR FREE CHEESECAKE
This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake…or half of the cake!
This is a good reference for freezing a whole cheesecake
To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
CAN I MAKE THE GLUTEN FREE CRUST NUT FREE?
If you are intolerant to nuts, you can simply make this a crustless cheesecake (instruction in the recipe card) or you can use sunflower seed flour in place of the almond flour. They are a 1 for 1 swap for each other so it will work perfectly.
Into keto treats? Check these out:
No Bake Keto Cheesecake Fluff – All of the flavor of this decadent cheesecake, without all of the trouble!
Keto Pralines – These are buttery little treats filled with pecans. Sprinkle a little salt on top and you are in salty sweet heaven!
Keto Chocolate Mousse – 10 minutes is all you need for this decadent treat…also only 4 ingredients!
Keto Chocolate Chip Cookies – Over 80 5 star reviews can’t be wrong…these really are the best and they only need one bowl!
Keto Chocolate Cake – another easy dessert…this chocolate cake is good for snacking or turning it into a layer cake for a birthday!
Keto Brownies – another one bowl treat…can you tell I love chocolate?
Did you make this Low Carb and Keto Cheesecake Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
The Best Keto Cheesecake
INGREDIENTS
For the crust
- 1 1/2 Cups almond flour (click here to see my favorite on Amazon)
- 1/4 Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
For the filling
- 6 Packages 8 ounces full fat cream cheese, room temperature
- 2 Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 5 Large Eggs room temperature
- 8 Ounces Sour Cream room temperature
- 1 Tablespoon Vanilla extract
EQUIPMENT
INSTRUCTIONS
- Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
- In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
- Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
- Add in the room temperature eggs one at a time and beat until well incorporated.
- Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
- Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
- Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
- Cover loosely with plastic wrap and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
JENNIFER'S TIPS
- NUT FREE VERSION: If you are intolerant to almonds, you can do a 1 for 1 swap with sunflower seed flour!
- PAN SIZE: This keto cheesecake recipe requires a large springform pan. I have linked to one in the recipe carb above. If you use one that is too small, you will have leftover filling.
- CRUSTLESS LOW CARB CHEESECAKE: To make this without a crust, line the inside of the springform pan with parchment paper. You can also butter the sides and bottom really well. Then continue with the cheesecake as normal.
- KETO PUMPKIN CHEESECAKE: Simply replace the sour cream with pumpkin puree and add in 1 teaspoon of pumpkin pie spice.
- VERY IMPORTANT: The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese. Submerging your eggs in warm water will help speed up the process of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.
- FREEZING: This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
- This is a good reference for freezing a whole cheesecake
- To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
Laura Kennan says
Baked this and it’s absolutely delicious…I will get probably 14 slices out of the cake. My only worry that 7g total carbs is a little high for me as I’m on Keto and try to have under 17g carbs for the whole day….so will have to freeze it as I wanna eat the whole thing.
Thank you for the recipe
David says
This is a great cheesecake, I found if you split the batter between two 10 pans and cook about half the time, you end up with two great cheesecakes, also I use ground pecans for the crust so good.
Rosie says
Do you know how many carbs 1 slice would be if I made it crust less
Paul N Grochowski says
On the nutritional info it doesn’t say a size or weight. How do I cut 300 calorie slices? What is the weight in grams of your 600 calorie portion?
jenniferbanz says
You would need to cut it into 24 slices
Kevin Hangman says
Excellent recipe! I didn’t change anything. Baked mine 55 minutes. 1 hour would have been perfect. Might try baking the crust first next time to get a dryer texture. Hardest part of whole recipe was unwrapping all those packages of cream cheese…
Jana says
Not one recipe yet from Jennifer has not made it into my permanent recipe space. I have been a successful low carb eater for nearly two decades and to date this lady and her creations continue to deliver 100% satisfaction which is a rarity. This fantastically authentic in taste and appearance cheese cake amazed me and my mother; both low carbers and keto friendly people for years. Getting ready to make it again. This time however, I am leaving out the cinnamon in the crust. The crust recipe is amazing as well; tastes like cinnamon rolls; iced! It is fantastic. The taste of this keto cheesecake is authentic and tastes like old school cheesecake. You can’t tell its sugarfree which was fantastic because it’s plenty sweet; just the way I prefer it.. Thank you for creating and sharing such delicious healthy keto and low carb delights. I am a fan.
Holly B says
I used half the recipe in my 7″ springform pan and only one and 3/4 cups of sweetener. The crust was very sweet (not altered ) and I though that would offset the slightly less sweetener in the filling. It works for me . I am going to try the pumpkin version with the full amount of sweetener. This recipe was so delicious!
I cooked the cheesecake per the instructions, but started checking for doneness at 35 minutes. It took 40 minutes. It was a bit more wobbly than the video above showed, but it was perfectly set after chilling.
Cheryl says
I made the cheesecake. It is outstanding.
CAROL JARNUTOWSKI says
Hi, I was wondering if you have a receipe for cheesecake for two. I have 4″ springform pans and wanted to make the cheesecake. Would cutting this receipe in half be the same.
Holly B says
I have a 7″ springform pan and cutting the recipe in half was perfect for that. I think this will be too much for one 4″ springform, but would probably be perfect for two 4″ springform pans. I also wanted to add that my cheesecake took about 40 minutes to cook. I started checking at 35 minutes.
Kristen Miller says
Could you use a cupcake tin for this with cupcake papers to make an individual serving? Thanks!
jenniferbanz says
Use this recipe, Kristen. https://jenniferbanz.com/keto-mini-cheesecake-bites
Pam says
I just made this for the first time and by far the best cheesecake I have ever put in my mouth! So Good!!!!! Thanks for the recipe!
Anna says
Hello! I have a question. If I’d prefer to use powdered sugar (we aren’t keto but this recipe sounds great!), is it a 1:1 substitute to the powdered sweetener amount you mention?
Am I also able to swap out sour cream for plain Greek yogurt?
Thanks!
jenniferbanz says
Yes, it’s 1 for 1. and yes, the greek yogurt will work
Sue says
Is the 7 grams of carbs net carbs?
jenniferbanz says
yes
Jo says
I made this cheese cake it was superb , I couldn’t wait to cool it down in the fridge so I try cut a small size to taste. It was surprisingly set and scrumptious 😋
Corry says
The nutrition info says each slice (1/12th) has 7 carbs. My calculations show 10 per dice (there are 96 alone in the cream cheese which, divided by 12 slices, equals 8–plus additional carbs from the almond flour and sour cream.
18 almond flour
96 Cream cheese
8 sour cream
122 total /12= 10 net carbs per slice
jenniferbanz says
Depends on the cream cheese you use. the one I and most people use is Philadelphia brand and it has 48 grams of carbs for the entire recipe.
Blessing Kerisiano says
Hi! Just a question, does it HAVE to be a springform pan? or will any 10 inch pan suffice? hopping back on the keto train and I’d looovvee to give this recipe a shot, i just don’t have a springform pan. 🙁
Eileen says
The best ever! This is the third time I have made it. Celebrating my daughter’s birthday and weight loss of 65 pounds thanks to Keto 🙂 I can’t wait to eat it tomorrow 🙂
Erin says
This is So delicious! I made two crusts, baked them each for about 15 minutes, then used half the filling to make the pumpkin cheesecake (with homemade pumpkin pie spice) and half to maMe a plain cheesecake with the zest of one lemon added. I used powdered Swerve as my sweetener and it is so delicious! Small slices are completely satisfying and I’ve frozen the rest so I can indulge occasionally. Thank you!
Adam says
Great recipe! Only problem I’m having is the filling has a grainy texture. I’m struggling to get the monk fruit sweetener in the UK and have tried powdered Zero Kcal Stevia Sweetener and Powdered Erythritol. Do you have any alternative tips?
jenniferbanz says
If it’s powdered I’m not sure why it would be grainy.
Cynthia Lee Wheeler says
I just made my first one and halfed the filling to cut carbs plus i only have a 9 inch pan, it came out really really good but I did overcook it a little. Will try again and cut the cooking time some. Was thinking some lemon juice might be good in the filling too have you tried that? Thank you, I love your recipes. Net carbs with half filling recipe: 12 servings 4.03 net carbs, 8 servings 6.05 net carbs.
Cynthia Lee Wheeler says
oops i meant to put 5 stars
Anna says
hands down the best cheesecake. my family liked it even more than regular cheesecake. I made it without the crust and it was supper creamy.
Gözde says
Seriously fluffy! I followed the recipe but ended up adding nutmeg to my cream cheese filling. Scrumptious!
Debra Sparks says
More of a question. Recipe says 6-8oz cream cheese. Is this correct?
jenniferbanz says
It would be 48 ounces of cream cheese
Diana says
I’d like to make this for my birthday this weekend, but we’re only 2 people and my springform is 6 inches. Could I do half of the recipe in my 6-inch springform and if so, do I need to adjust the baking temperature and time?
jenniferbanz says
Yes, you may need to reduce the cook time but I am not sure as I have never made that size before
Jenn says
I enjoyed this cheesecake recipe. It is a big cheesecake but who doesn’t want to eat cheesecake every day? The first time I made it I tried to make it with a cinnamon roll filling in the middle of the filling and cream cheese icing on the top. It turned out pretty good but could have used some more cinnamon roll seasoning because of how big the cheesecake is. That was my fault. I just made the pumpkin flavored one. I did double the pumpkin spice seasoning because of how mild the flavor was and I added some whipped topping. I enjoyed it now that the weather is changing
Dale says
Thank you so much for making this recipe for the keto world! It is truly the best one ever! So easy and so perfect. Getting ready to make it for the second time. This time I’m going to include a praline pecan sauce on top. The hardest part of the recipe is the wait!!!
Amity D Cunningham says
Is tbe nutritional breakdown above with or without the crust?
jenniferbanz says
With the crust
Wanda says
If the sweetener is 30 grams of carbs per 1/4 cup and the recipe calls for a total of 3 cups of the sweetener, how can 1 portion only be 7 grams of carbs? I’m new to keto and maybe there’s something I’m missing?
jenniferbanz says
The sweetener is zero carbs
Suzy says
On Amazon, it says the monk fruit sweetener is 30g for 1/4 cup. your recipe calls for 2 cups of sweetener.
Can I use Splenda because that has 0 carbs?
jenniferbanz says
The carbs in monk fruit are a sugar alcohol so they are not counted. Just like Splenda
Denise Dileo says
How many extra carbs is it if you sub for the pumpkin ?
Tracy Young says
We made it just as it appears on site. The oven was preheated to 325 (we had bakers thermometer in oven to check oven temp throughout) and we put a tray of 200 F water on bottom rack. after 50 minutes the outside ring was well browned and the entire cheesecake jiggled when touched. I loosely placed a piece of foil over cheesecake to stop browning. it took another 35 minutes to cook. he filling was over the 10 inch Wilton springform pan. we are now resting it on counter which I will increase to three hours as I have read from other chefs. I have made cheesecake recipes before (all flawless) so I an a little confused about this recipe. Every ingredient was 70 degrees F before cooking. I placed the backers thermometer in the oven just to make sure my over was accurate as I had just had it calibrated. Never cooked with powdered Monkfruit before.
jenniferbanz says
Nowhere in my recipe do I say to add a tray of water to the bottom rack???
Teresa says
would it hurt to do the water since that helps a cheesecake not to crack?
jenniferbanz says
I don’t think it would hurt
Priscilla Champagne says
Just made this whereas this is my daughters favorite and she’s coming for dinner tonite. I have no doubt it will be delicious. Thanks for the recipe and tips.this recipes a keeper.
Carolyn gibson says
I just made the keto cheesecake followed everything after the 30 minutes with the crack in the oven door I took it out and it’s still a little jiggly is that OK
jenniferbanz says
Yes, it will still jiggle until it sets overnight
Sue LeBlond says
I made this tonight and it was delicious!
Justine says
600 calories per slice, should I be concerned with this even though it’s keto?
jenniferbanz says
Always! But if you want sugar free cheesecake as an occasional treat, it’s great!
Tini says
How many ounces is considered a serving size for this recipe? I don’t want to slice this too big and go over my macros.
Simon Shaw says
On your YouTube video you said you were using a 9 inch pan and oven temperature was 300. However, in the above recipe (to which you directed the viewer), it calls for a 10 inch pan and an oven temperature of 325.
Thanks in advance for clarification.
jenniferbanz says
This recipe is correct
Christy B says
Love this. Just made it for the very first time, but certaintly wont be the last! It did crack some while baking, but it wasnt an issue. Very thick and creamy. My son ate a whole piece with whip cream and couldnt tell it was low carb! His only comment was that “it was really strong” Talking about the sweetner taste. He didnt know thats what it was. Once I make some low carb blackberry topping, it will be perfect. Will most definitely have to freeze as it is huge!
Nanette Winston-Armstrrong says
Thank You , I definitely want to try Your recipe , those basic tips are what Ive seen growing up and didnt have all of the Cheescake rules all in one place ) I want to try making a Vegan version , maybe with Cashew Creme Cheese , Thanks
Hcraigen says
Omg!!! This is the easiest & truly the BEST keto cheesecake I’ve ever had!!! I definitely will be making this again & again. It takes time but well worth the wait. AND only 5 net carbs per serving. I’m still laughing because my non keto family members still don’t believe its a low carb/keto cheesecake. Awesome recipe Jennifer!
Stephanie Townsend says
This cheesecake is SO good! I kept the crust the same but I did half of the filling mixture. I used a 10 inch cake pan with parchment paper. I’ve already made 2 of them!
JoanArdizzone says
I am using a 9in springform pan. I also have a very small additional cheesecake pan that I can put the over fill in. How far up the side should I fill the 9in springform pan with this filling? Also I am using monk fruit sweetener it says super fine do I have to make it powdered in processor? And are the measurements the same? Thank you
Christy B says
I used a 9″ spring form amd it worked perfect using all the batter from the recipe. I also had an issue where I ran out of powdered stavia. I had granules available so I crushed them amd used the same measurements. Turned out perfect.
Alisha says
This is the best cheesecake I have ever had! It’s not just “good for a low carb dessert” but an absolutely fantastic dessert. PERIOD. I was having a wicked sweet craving and made it just to stick to Keto during a stressful time. The plan was to freeze individual slices, I froze some of them and then had a thin slice of cheesecake every day for a week. Thanks for help getting me through a rough patch. I still lost 4 lbs that week. You are wonderful Jennifer Banz!
MargeH says
It came out of the oven yesterday and my husband and I nearly stroked out waiting overnight for this gorgeous cheesecake. It was absolutely delicious for breakfast! I tried the fancy Cheesecake Restaurant low-carb version…never again. This was easy to put together and taste wonderful. I didn’t have enough of one powdered sweetener, so I ended up with 1c Monk Fruit Confection Sweetner and 1c Swerve confection sweetener. I also added a few squirts of Lemon liquid SweetLeaf and a Tlbs of lemon juice. This will definitely be a go to for Special Occasions and Holidays. YUMMY.
Marge says
do you have to refrigerate 8 hours…..would 4 work in a pinch
jenniferbanz says
I’m not sure as I haven’t tried it!
Stephanie Townsend says
I tried this cheesecake at 3 hours after refrigerating and it was good. BUT it was even better after the 8 hours. It becomes more dense and less fluffy. The longer it’s refrigerated, the better.
JoanArdizzone says
Your video says a 9-inch springform pan at 300 degrees but the recipe says 10 in at 325. Which one is right
jenniferbanz says
The recipe in this post. Sorry about that!
JoanArdizzone says
Can you use almond meal instead of almond flour for the crust
jenniferbanz says
Yes
Silvia says
This is the THIRD time that I’m making this amazing, scrumptiously delicious cheesecake! It’s so good and so easy! The key is to keep your ingredients at room temperature. When I bake this cheesecake I plan it for first thing in the morning so that late in the evening the night before I leave all the ingredients on the counter.
I also powder my Monk Fruit Erythritol sweetener and I add some stevia drops to balance the sweetness. I then cut up some fresh strawberries with the same sweetener combination and cook it on the stovetop for a bit and then drizzle with melted Lily’s chocolate chips. (I’m in Canada 🇨🇦)
The “12” portion serving size in the recipe is huge! I make my serving portions smaller (less carbs of course) so that I can have it everyday if I want!
Every time I have attempted to serve a “12” slice portion to my guests, they exclaim that the piece i’ve sliced is way too much for them! I end up having to slice it in half! Everyone loves it and says it’s so rich and creamy! They can’t believe it’s keto!
I can’t say enough about how awesome this cheesecake is!
Lyzah says
This truly is the best Keto cheesecake!! I switch out the powdered sweetener with granulated xylitol, and you can’t even tell this cheesecake is sugar-free. My dad and uncle pay me to make this for them!! The recipe makes 48 mini cheesecake cupcakes. I top them with raspberries, super delicous!
Kayh says
How long do you bake it in the cupcake pan?
Barb Hall says
Just made this and it looks fabulous! A little jiggly still but everything I googled said it’s to be expected with a cheesecake that’s not over baked and one with sour cream. Question. I just put it in the fridge per step 8, do I leave the springform pan on until tomorrow? That’s when we’re having it. Thanks so much!
jenniferbanz says
You leave it on but run a knife around the outside of the cake per step 7
Marie says
OMGEEEEE….BEST Cheesecake ever and I make a mean NY style cheesecake already! Used 4 blocks of cream cheese and 9 oz sour cream and it was perfect! So creamy! Only problem is we can’t stop eating it and the calories per slice blow me away!! Am I reading it right??? 600 calories per slice??
Brenda says
I was wondering that as well but I used half the slice size. 12 pieces made it too large.
Susan says
Freaking Amazing Recipe!!!! My non-keto, cheesecake snob husband loved it too 🥰. Took a chance and made for company and everyone loved it, my neighbor even took a slice home for her hubby.
Raquel says
I made this cheesecake recipe yesterday and it was absolutely delicious! Do you have any recommendations on the best utensil to cut the cheesecake! I found it difficult to cut into. Kept clumping up on my knife. Not a big deal but just wondering.
jenniferbanz says
I’ve heard unflavored dental floss works great!
Liezl says
Hiya! This is my absolute favorite cheesecake!! ❤️ THANK YOU for sharing!
Is it possible to replace almond flour with coconut flower?
Rebel says
This is an amazing dessert! I know your recipe doesn’t call for the water bath method, but I have a gas oven, so any baking I do has to be adjusted. I feared this would dry out or bake unevenly so I used the water bath. It takes at least another 30 minutes but OMG it came out perfect! Maybe add a recipe for sugar free fruit sauce to put on top?
Anton Knight says
For an awesome sugar-free berry sauce that’s also keto friendly, try using black and/or raspberries. Place them in a small pot with about 1/3 cup of swerve sweetner or erythritol with a splash of lemon juice. After it reduces let it cool then place it in a blender. Then pour it on top of the cheesecake and let it cool and thicken for about 30 min….. Delicious!
Tracey says
My husband loves to just melt some Natural Peanut Butter and pour it over his slice. I’m about to make this recipe for the 2nd time and I’m looking forward to trying the melted peanut butter. So easy and this way, I don’t have to always have fruit sauce on hand.
Carolyn says
Hi there
Is the cream cheese 8 ounces in total or 6 x 8 ounces ?
Thanks in advance
jenniferbanz says
Yep!
anne says
So one 8 ounce thing of cream cheese or 6?
jenniferbanz says
6
Bea Smith says
Cheesecake has always been my favorite dessert but as a diabetic I said goodbye to my beloved dessert. Once starting the keto lifestyle I found this recipe and I have my cheesecake back in my life. Not only was it easy but delicious. The texture and take far exceeded my expectations!
Erica Petilo says
If I use 7 inch pan how long should i leave it in the oven for?
jenniferbanz says
I am not sure as I have not tested it
A Seaton says
Do you have a recipe for crackers? I miss snacking on crackers and cheese, so if you have a recipe, I’d really appreciate it.
Many thanks
jenniferbanz says
I sure don’t!
Beryl Bailey says
Can I bake this in my instant pot?
jenniferbanz says
Im pretty sure it wouldn’t fit
Lacey says
We are overseas and I do not have the powdered sweetener. I do have the classic monk fruit white sugar, will that work?
Thanks!
jenniferbanz says
Can you process it to make it more powdered?
Caroline says
Yes it does work, I’ve used it every time 🙂
terrence chaplin says
monk fruit is fine! I like it! just run it through a coffee grinder or food processor, or blender to powder the granulated sweetener, good to go!! measure it first for the recipe then powder it! don’t measure the powder you wi;ll over sweeten it!! good luck!
Stacy says
Hi Jennifer! I follow you on FB and I absolutely LOVE all your recipes that you post!! I’m new to Keto and so that Im not having to always go to the store, what you you recommend I have in my fridge or pantry to make a Keto dinner or dessert??
jenniferbanz says
Sorry for the delay in responding to this! Here is a keto shopping list: https://jenniferbanz.com/low-carb-shopping-list
Erica says
I bought this monk fruit sweetener you recommended. Made the recipe, cake I. The oven now, and realized this sweetener has 4g of carbs per teaspoon. How did you get the 7g carbs per slice?
jenniferbanz says
The carbs are sugar alcohols and are subtracted
Justyna says
Am I reading this right? 8 ounces of cream cheese and 8 ounces of sour cream?
Alyse says
This is the perfect recipe! I can’t even handle how yummy and creamy it is! I left it in an extra 10 mins because it was a little to jiggly still but otherwise everything was perfect.
Heidi says
Wonderful recipe.
I used five packs of cream cheese instead of six.
Wasn’t sure if this was a typo or not I’ve never seen a recipe with six.
It turned out perfectly with five.
You’re baking instructions were spot on.
I also swirled raspberry sauce throughout the crust and made my own chocolate crust using butter, almond flour and cocoa powder.
It was amazing Thank you for your recipe.
Jennifer miller says
Made this last night and am eating it for breakfast! So delicious!!
Susan says
This was delicious! I prefer it over full sugar cheesecake. Thank you for sharing the recipe!
Tracy says
Hello,
I want to make this exact recipe. I dont have a springform pan, so im ordering one from Amazon. I cannot find a 10×4 inch pan anywhere. None of them say 4 inch? They are 10x 2.5, 10x 3, etc, nothing 10×4 lol. Not sure what to buy? Thanks!
jenniferbanz says
The one I linked to in the recipe should work perfectly https://amzn.to/2rYuFW3
Teresa says
This cheesecake is amazing!! I followed the recipe exactly and it created the creamiest best cheesecake! Thank you!!!
Jennifer says
Mine overflowed out of the pan and looks terrible. Not sure what happened…any ideas? Tastes delicious still 🙂
Claudette Cowell says
Do you have any recommendations on how to use this recipe for a chocolate cheesecake? 🙂
Kim says
I’d like to know how to make it into a chocolate cheesecake as well.
Lisa says
Love this recipe!! Have you tried to make this recipe using a cupcake pan? If yes, any recommendations on how long to bake it? Thanks.
jenniferbanz says
Yes! https://jenniferbanz.com/keto-mini-cheesecake-bites
Margaret Hill says
Do you need to put the spring form pan in a water bath??
jenniferbanz says
no
Steffanie says
Any way to modify this to a 7 in pan?! Help a girl out who only wants a small cheesecake
Angela Gavin says
Hi
Made this cheesecake yesterday. Middle is still very jiggly. I followed the directions exactly. Any suggestions for next time?
jenniferbanz says
If it was still very jiggly it should stay in the oven a little longer
Satina says
It looks great, just popped it into the oven can’t wait to have a slice. I have a lot of leftover batter for some reason how can I store it or do I have to bake it?
Christina says
I made have made this cheesecake 2x and everybody LOVES it! They can’t tell that it is “keto”. If I make it crustless – does that lower the net carbs at all?
LadyK says
I baked this tasty beauty today, it came out perfect, no cracks tasty and smooth, thank you for sharing Jennifer, it was delicious
Silvia says
Hi Jennifer! :0)
I followed your instructions and the cheesecake looks perfect!! I baked it for my birthday today and I can’t wait to try it later with my family!
This is an easy recipe and following your instructions is the key to it being a success!!
Thanks!
PS. Your chocolate chip cookie recipe is awesome!!