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
- Recipe Card
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.
Recipe Card
Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
Ingredients
- 1 ½ Cups almond flour (click to see my favorite)
- ¼ Cup Powdered Sweetener (click to see my favorite)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
- 48 ounces full fat cream cheese, room temperature
- 2 Cups Powdered Sweetener (click to see my favorite)
- 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.
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!
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!
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.
M E Sergeant says
curious about crushing granular sweetener. I'm having a hard time finding the powdered version in local stores.
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.
M E Sergeant says
how did you come up with the 4 blocks of cream cheese and 9oz sour cream? I have a hard time finding a good way to size down a cheesecake recipe and I also have a hard time finding the powdered sweetener. so it would take less powdered sweetener if you scaled down the 2 ingredients? I don't like sweet stuff so just curious.
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 10x4 inch pan anywhere. None of them say 4 inch? They are 10x 2.5, 10x 3, etc, nothing 10x4 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!!