If you’ve ever been intimidated by making cheesecake at home, this keto cheesecake will change that.
It’s incredibly creamy, rich, and smooth, with a buttery crust and a texture that rivals any bakery version. The best part is you don’t need a complicated method to get there. There’s no water bath, no fussy steps, and no stress about cracks.
This is a simple, reliable recipe you can make with confidence, whether it’s your first time baking cheesecake or something you’ve struggled with in the past.
Jump to:
- The Keto Cheesecake No One Knows is Keto
- Ingredients for the crust
- Ingredients for keto cheesecake filling
- How to make keto cheesecake without a water bath
- How to tell when cheesecake is done (avoid overbaking)
- Why did my cheesecake crack?
- How to fix a cracked cheesecake
- How to freeze cheesecake
- How to make a nut-free cheesecake crust
- How to make a smaller keto cheesecake
- How to make a crustless cheesecake
- Frequently Asked Questions
- Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
- ???? Comments
The Keto Cheesecake No One Knows is Keto
If you’re looking for a keto cheesecake that tastes just like the real thing, this is it. It’s thick, rich, and creamy with the same texture as a classic cheesecake. Some people even use it as a birthday cake.
The only real difference between a traditional cheesecake and this keto version is the ingredients. I swap the sugar for a low-carb sweetener and use an almond flour crust to keep it gluten free and keto-friendly. The result is a cheesecake that has all the flavor and texture you expect, with only 5 net carbs per slice.
I wanted a low carb cheesecake that was simple to make, super creamy, and didn’t require a water bath or any complicated ingredients. This recipe checks all of those boxes.
This recipe is also flexible. You can make a full-size cheesecake or cut the filling in half for a smaller version during the week. If you want more options, you might also like my keto cheesecake fluff, keto mini cheesecake bites, or my no bake keto cheesecake.
Ingredients for the crust
You only need a few simple ingredients to make a rich, creamy keto cheesecake. Each one plays an important role in getting that classic cheesecake texture without the sugar.
This recipe uses easy-to-find, low carb ingredients you may already have in your kitchen. I’ve also included a few swap options so you can adjust based on what you have or your preferences. If you prefer a crustless cheesecake, I’ve included instructions for that further down in the post as well.
1 ½ cups almond flour or almond meal (168g) - instead of graham cracker crumbs, we need almond flour for our cheesecake crust to make it keto. You could also use sunflower seed flour if you need a nut free version.
¼ cup powdered sweetener (48g) - I use the Lakanto powdered sweetener for the crust recipe. It is an Erythritol and monk fruit sweetener blend. You could also use any version of your favorite keto sweetener that is a 1 for 1 swap for sugar.
1 teaspoon cinnamon - This gives our crust that graham cracker flavor.
6 tablespoons butter, melted (84g) - Butter helps bind everything together. I use salted so I don't have to add any additional salt to the crust. You could also use coconut oil.
Ingredients for keto cheesecake filling
48 ounces full fat cream cheese, room temperature (1361g) - Yes, that would be 6 blocks of cream cheese that are 8 ounces each. Having room temperature ingredients for any cheesecake is really important so your keto cheesecake isn't lumpy. I know this seems like a lot of cream cheese, but this is for a show stopping keto cheesecake and remember, I give instructions for ½ the size down below.
2 cups powdered sweetener (384g) - we're using powdered so our cheesecake isn't gritty.
5 large eggs, room temperature - yes, even the eggs need to be room temperature.
8 ounces full fat sour cream, room temperature (227g)
1 tablespoon vanilla extract
How to make keto cheesecake without a water bath
This section explains how to make this low carb cheesecake recipe step by step. For a full printable recipe, see the recipe card below.
The most important thing you should know when it comes to making a creamy cheesecake is that all of your ingredients should be at room temperature. I cannot stress this enough. Anything that is refrigerated should be left out for at least 4 hours. 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.
Tip: This makes a thick keto cheesecake so make sure your spring form pan is 10 inches (24cm) by 3 inches (8cm). I also give instructions for a smaller cheesecake in the recipe card at the bottom of this post.
Step 1 - Pre-heat the oven to 325F (162C) and make sure the oven rack is in the center of the oven. Combine all of the dry crust ingredients in a medium mixing bowl. Now mix in the butter and stir until everything is combined. Pour the crust ingredients into the springform pan and press halfway up the sides using your fingers. I like to use a flat bottomed cup to get the crust completely even. Now we need to bake the keto cheesecake crust for 5-8 minutes. Remove from the oven and set aside.
Note: baking the crust is a change from my original recipe.
Step 2 (Make the filling) - We need a large bowl and were going to beat all of the softened cream cheese with a hand mixer or stand mixer (paddle attachment) until it is light and fluffy. We're going to add in the sweetener ⅓ at a time and mix until the sweetener is fully incorporated. Now we add in each egg one at a time until they are incorporated. Finally, add in the vanilla and sour cream and stir for just a few seconds more. Don't over mix as this will incorporate too much air and your cheesecake could crack. The keto cheesecake batter is done!
Step 3 - Pour the low carb cheesecake batter into the crust and even out the top. Now we need to bake it in the oven for 50 minutes. The top should no longer be glossy and the center will still be jiggly when it is ready. Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven, run a sharp knife between the cheesecake and the sides of the pan (do not remove the springform). Let the cheesecake cool on the counter for 1 hour.
How to tell when cheesecake is done (avoid overbaking)
Everyone has ovens that perform differently. Your cheesecake is finished baking when the edges are set and the center is still jiggly.
Here is a less than 1 minute video showing how to know if your cheesecake is cooked: https://www.youtube.com/watch?v=hadmpW_hASs
Why did my cheesecake crack?
Cheesecake cracks are very common, and most of the time it comes down to one thing: too much heat or sudden temperature changes.
The main reason a cheesecake cracks is overbaking. When the cheesecake cooks too long, it dries out and the top starts to split as it cools. The center should still have a slight jiggle when you take it out of the oven.
Another common cause is baking at too high of a temperature. Cheesecake needs gentle, even heat. If the oven is too hot, the outside cooks too quickly while the inside is still setting, which leads to cracks.
Cooling too quickly can also cause cracking. Taking the cheesecake straight out of the oven and exposing it to cooler air can make it contract too fast. That sudden change is enough to create cracks on the surface.
The good news is that cracks don’t affect the taste at all. Your cheesecake will still be rich, creamy, and delicious. And if you want to cover it up, you can always add whipped cream, berries, or a drizzle of chocolate on top.
How to fix a cracked cheesecake
If your cheesecake cracked, don’t worry. It’s still perfectly good to eat and just as creamy and delicious.
The easiest way to fix a cracked cheesecake is to cover it. Once it has completely cooled, you can top it with whipped cream, fresh berries, or even a drizzle of chocolate or caramel. This hides the cracks and makes it look even more appealing.
If you want a smoother finish, you can also gently spread a thin layer of whipped cream or frosting over the top to cover the surface.
For small cracks, sometimes you can disguise them by lightly pressing the edges together while the cheesecake is still slightly warm, but this doesn’t always work and isn’t necessary.
At the end of the day, cracks are just cosmetic. The texture and flavor are still exactly what you want, so don’t overthink it.
How to freeze 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.
How to make a nut-free cheesecake crust
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.
How to make a smaller keto cheesecake
To make a smaller keto cheesecake, you would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs.
During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
How to make a crustless cheesecake
If you want to skip the crust, you can easily turn this into a crustless keto cheesecake. The filling works perfectly on its own and still comes out thick, creamy, and rich.
To make it crustless, simply prepare the cheesecake filling as directed and pour it directly into a greased or parchment-lined springform pan or baking dish. Bake using the same instructions.
Because there’s no crust, be sure to let the cheesecake cool completely before removing it from the pan so it holds its shape.
A crustless version is a great option if you want to save time, reduce ingredients, or keep the carbs even lower.
Frequently Asked Questions
This cheesecake has about 5 net carbs per slice, depending on how you cut it and the exact ingredients you use.
Yes. This low carb cheesecake is actually better when made ahead. Let it cool, then refrigerate for at least 4 hours or overnight for the best texture.
No. This recipe is designed to be made without a water bath and still come out creamy and smooth.
A granulated low carb sweetener like erythritol, monk fruit blend, or allulose works best. Allulose will give you the smoothest texture with no graininess.
This usually comes from the sweetener. Some sugar substitutes don’t dissolve as well. Using powdered sweetener or allulose can help prevent this.
Yes. While almond flour crust is the most common, you can use a nut-free crust or skip the crust entirely and make it crustless.
The edges should be set, but the center should still have a slight jiggle. It will continue to firm up as it cools.
Store your low carb cheesecake covered in the refrigerator for up to 5 days.
Yes. Cheesecake freezes very well. Wrap slices individually and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
Ingredients
- 1 ½ Cups almond flour (see my favorite on Amazon)
- ¼ Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
- 48 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
Method
- Pre-heat the oven to 325F (160C). 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 the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
- 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 ⅓) 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 or aluminum foil and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
Notes
- Make a smaller keto cheesecake - You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs. During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
- 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 a traditional 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.
Sabine says
I’m excited to make this recipe. Is the calorie count of 600 calories and 54g fat per slice or per entire cake?
jenniferbanz says
Per slice
Sb says
So yummy!! I served it to friends after lunch. It was a big hit!
Sarah says
I've made this cheesecake three times and it's a winner whenever I serve it. The first time I didn't have powdered sugar, but the granular worked fine. The second time I made it pumpkin and it was also delicious. I would like to make a key lime version and am wondering if you've tried that using Nellie & Joe's Juice, and is so, how would you need to modify the recipe to add the juice?
Debbie says
This cheesecake looks delicious . I have a quick question . For the cream cheese it says 6 packages 8 ounces cream cheese . Please clarify . Am I reading this correctly , 48 oz cream cheese ?
jenniferbanz says
Yes, that is correct
Terri says
It’s 8oz sour cream. Not
cream cheese in addition to 6 packs of cream cheese
Tammi says
My husband just asked me to make this as a key lime one and I also have the Nellie & Joes, as I don’t want to ruin it has anyone tried to modify it for a key lime taste?
Ellen says
How long do I bake them if I wanted to do mini cupcakes size?
jenniferbanz says
you can try this recipe: https://jenniferbanz.com/keto-mini-cheesecake-bites
Bonnie and Dale says
Wonderful! We regularly bake this recipe(crustless) in greased 1cup/250ml canning jars and freeze. We now use just half cup sweetener. Just thaw, add fruit and serve.Thanks Jennifer
Denise Robertson says
How long do you bake them in the 1 cup jars?
Bonnie and Dale says
Forgot to add that we cut sweetener to 1/2 cup
Steve W says
I made this for the first time and it was excellent! It is definitely a keeper recipe and my family and I will be making it in the future.
Bonnie and Dale says
Wonderful! We bake this recipe (crustless) regularly in 1cup/250ml widemouth canning jars with plastic lids and freeze. Just thaw, add fruit and serve.
Carrie in Texas says
Absolutely delicious! I would never have thought it was keto. We topped it with some fresh blueberries. Will definitely make it again.
Barbara says
I made 1/2 the recipe. I served it just after coming out of the oven and I loved the
slightly creamier texture. Sprinkled a few dark chocolate chips on and they melted in. This was incredibly delicious and very filling. Will definitely make again.
Katie says
Hi Barbara, I'm planning on making half the recipe as well! How much did you cut baking time?
Betty says
I'm made half too in the same size pan. It was super high Super light and excellent. I'm going to try cutting the river in half and if adding berries cause I do that anyway
VERONICA says
I have made this cheesecake recipe 3 times now. It is wonderful! Everyone that has had it has sung its praises. Can't even tell that it is sugar free! Thanks so much. I would give it a 10 if there were more stars to give. Just have to make sure you use the confection sugar substitute and you don't overcook. 50 minutes works every time for the full recipe. Less time if you half the recipe. Thanks!!!
Mike says
I have been on a low carb diet since the beginning of 2021 and lost a lot of weight (40lbs) and dieted my way out of type 2 diabetes (10.8 A1C to 5.7). I was searching for recipes to expand my menu, especially desserts when I ran across this. I have made a few now playing with different amounts of cheese and pumpkin and I think I finally hit the sweet spot for me, 24oz of cream cheese and 16oz of pumpkin with the pumpkin spice in the mix and not on top. Cheesecake and pumpkin pie are my favorites and this saved the holidays for me and I could enjoy my two favorites together. I can't wait to try more of your recipes. Thanks.
Jenni says
I’ve made this three times now- each time came out perfectly! I’ve played with it a little each time- tried coconut sugar for a less sweet option, doubled the cinnamon, topped with keto candied pecans, added almond flavoring…always so yummy! Am about to make it in individual sized cups now and I’ve no doubt it will be yummy yet again! Great recipe!
Pam P Ramesar says
I made this for Christmas, it was a great hit. I followed the recipe exactly and it was delicious. I made it a couple of days before Christmas and refrigerated it in the pan. when I inverted to a serving plate the bottom crust stayed stuck to the bottom of the non-stick pan. Next time I will use parchment paper. This dessert got polished off first. Thank you for a wonderful recipe.
Michelle Petty says
I set the pan on a heating pad until the bottom is warmed, and it slides off perfectly! Hope this helps
Sherry says
Excellent recipe both myself and my husband enjoyed it. Will make it again maybe next time crustless!
Nancy says
I started keto a year and half and lost 50 pounds so far . I saw this recipe and said this looks easy and delicious . I followed the dorsection exact but I reread and it said if you have a crack on top it’s over cooked . Darn didn’t read that earlier - it absolutely didn’t taste over cooked nor look it . I think it’s my oven - hotter and cooks faster . My hubby even loved it so I will be making it again . I am freezing several slices to eat in the future - I do have them in the freezer longer than 2 weeks and it taste the same .. thank you for this amazing cheese cake recipe -
Gerilyn says
I absolutely LOVE this cheesecake!!! Best cheesecake ever!
Ken says
Tried my hand at this for Christmas an omg it rocks!
Didn’t tell anyone it was low carb an everyone loved it only thing I did a little diff is sprinkled my sliced washed strawberry’s in a little Splenda an left them in fridge overnight to make a strawberry glaze that I used rt before serving !
Dean says
Loved the cheesecake. I added zest of one lemon and juice from half. I love the fresh citrus flavor with the lemon. Will be making another for Christmas.
Andrea says
This recipe was DYNO-MITE!!
TC says
I made this last year and it was a huge hit. The BEST cheesecake I’ve ever made and I’m making again for Christmas this year! Excellent! I absolutely loveeeeee the cinnamon in the crust. This will continue to be a holiday hit at my house. Thank you!
Robyn H says
This cheesecake was my contribution to Thanksgiving dinner. Omgoodness!! HOW is this the best cheesecake I’ve ever made?? Absolutely decadent, and you’d never know it’s Keto! My blender died at the point where I was blending in half the Monkfruit sweetener, so I had to complete the filling by hand - I was worried! I topped it with sugar-free caramel sauce and pecans. Oh! I’m my gas stove, I cooked it for about 65-70 minutes. A+++++
Dave says
I made this for Thanksgiving and it turned out very well. The only improvement I would make next time is to add a pinch of salt to the crust, it's a little bland.
Cindi Loohoo says
Making this for Thanksgiving! It's in the oven right now! I'm making it 4 days ahead because cheesecake needs time to develop its flavor 🙂 Can't wait!
Charlene says
It really is the best!
Made half of the feeling (3 packs)
2 eggs and 1 yolk
Same amount of crust!!
This recipe is for keeps!
Isabel says
Hi Charlene, I noticed you said you made 1/2 of the filling. Did you cut back on the sweetener too and if so, by how much? Also, did you make any other modifications?
Thanks in advance!!
Laura says
Amazing recipe. I did add more sweetener to the batter for my taste. Love this crust - best I’ve had! I make it and freeze so we can have some whenever we want - and I’ve made this three times: twice plain, once with Lily’s chocolate chips. Delicious.
Beth Farrer says
OMG Jennifer.. I made this put homemade whipping cream and blueberries on it .. literally the BEST keto low carb dessert I've ever made!! Took it to work.. it's gone.. I'm making this for Thanksgiving, my mother is a diabetic.. THANK YOU so very much for posting this recipe!!!
Beth says
I'm making this tonight I only have granulated monk fruit.. sigh.. but I do have Splenda it's the closest to powdered substitute I have.. crossing my fingers.. keto life..
Lori Fox says
Just a hint for next time:
you can make your own confectioners sugar by putting granular sugar in a food processor or high powered blender.
Sierra Heo says
I used erythritol (2 cups) and it gave my cheesecake crunch texture. It even taste too bitter. I guess I expected a rich cream cheese filling but unfortunately the erythritol ruined it. Also, it tastes too much like pound cake. Maybe I had to use 4 eggs instead of 5.
jenniferbanz says
The recipe calls for powdered sweetener. This would have alleviated the crunch texture.
Suzy says
I made this and it came out amazing. I sifted the almond flour and that made a difference.This is a great cheesecake recipe!
Sheila says
Made this and it was wonderful!!! Do you have a keto chocolate cheesecake recipe also?
jenniferbanz says
I do not but I need to make one!
Angie Cherubini says
Fantastic recipe! I used one less egg due to using duck eggs vs. chicken as they are much larger eggs. For the crust, I used 1 cup almond flour and then 1/4 cup ground cashews and 1/4 ground pecans. I think the next time I will need about 10 minutes longer just due to my oven. It was still a little creamy in the middle. LOVED it though!
Jake says
I guess I expected this to make just enough filling for the suggested pan. I unfortunately overfilled my pan. I enjoyed the batter, and we will see how it turns out. I also found that there wasn't enough crust. We will see how it comes out!
John O'Quinn says
I made your recipe tonight, I'm on keto and I'm slowly converting my son and daughter-in-law into keto, they loved your recipe. Thank you for sharing!
Donna says
I just finished making this cheesecake and it’s now in the oven. I just wanted to comment on how much cream cheese this recipe uses.
I’ve made hundreds of cheesecakes over the years and this is the first one I’ve ever used (6) 8oz packages.
C
Debbie says
Same here. I had so much filling left over and I did use a 10” pan. I ate so much batter that I had better skip dessert after dinner tonight! YUMMY!!!!!!!????????????
Becky says
Same. I quickly greased a pie pan and poured the remaining filling in that to bake a crustless cheesecake along with the large springform pan one. Will use half the filling recipe next time!
Olivia Blue says
Hello, I was wondering if Swerve granular sugar would work? or if it needs to be confectioners...I'm new to this and haven't tried this brand. I'm excited to make this recipe to stay on keto but also for my kids to have a treat without climbing up the walls on a sugar high afterward. thank you!
jenniferbanz says
It would work but it might be gritty
Christa K R Miller says
Hi. New to this recipe. I clicked the link to the granulated sugar and there are multiple options: monkfruit, golden, classic white, with erythritol , etc. which do you use? Thanks.
jenniferbanz says
This recipe uses powdered sweetener.
Rebecca Levings says
You can run granulated sugar through a blender or food processor and that will make it into powdered sweetener. FYI
Adele Karalis says
We loved this Keto cheesecake, however next time I will cook it 8-10 min less. It was a little dry. It was really good! I’ll keep this recipe on file!
Lene says
I have made this cheesecake a few times now and it's the best tasting cheesecake I've ever made. It's so easy and it comes out perfect every time. I'm wondering if anyone has ever tried to make this into small cheesecake bites and how that turned out?
Lisa says
I made the cheesecake for my son who is very anti carb. Surprisingly my whole family enjoyed it, even my daughter who is a cheesecake fan! It was wonderfully creamy and I plan to make it again. Great recipe!
Melissa Savoury says
I baked mine in cupcake pans for 30 minutes at 300 and they were great, no cracking. I am not sure as it relates to water baths etc.
Kelly says
I use pecans crushed, mixed with 1/4 cup graham cracker crumbs & butter/salt. It is fantastic!! The best you’ve had I promise.
Then use cream cheese with sour cream.
Cinimmin, and vanilla. I’ve used pumpkin pie mix or regular cream cheese center. Both very good. I make them in muffin tins with cupcake paper liners.... this is awesome.
I PROMISE YOU.... no better cheesecake! You’ll never know it’s low carb! Fantastic! Fruit on top, or just baked cheesecake, or other approved toppings. Like if use pumpkin in cheesecake, use the sugar free maple topping! Ummmmmm!
Sam S says
Anyone who has made this a few times have a different take on how long it should bake for? I know 50 minutes is just a starting point to check it, but I don't think I've ever had one take less than 90 minutes. Wondering if I'm doing something wrong. I am cooking it in a water bath, I don't know how much that would change the cook time.
Kelly says
Just made this cheesecake last night - I was worried that it would be a bit gritty because I only had 2/3rd of powdered monkfruit erythritol blend and had to use a third of granulated but in the end it came out smooth. I added some lemon zest too and it was really great with a blueberry topping. I also pre-baked the crust a bit and cooked for 1.5 hours in a water bath to have a more even cooking without the dip that happens without. Thanks for the recipe.