A keto cheesecake that no one will be able to tell the difference in flavor. A gluten free crust a top a sugar free cheesecake using natural sweeteners to create a perfect sweetness and flavor. This baked cheesecake has easy to follow instructions to make the best cheesecake recipe possible!
Yes, cheesecake along with most dairy based desserts are the best you can make on keto. Note, they are still very calorie dense but what makes them amazing is the flavor of the high fat content without all the added sugar. I show you how to keep a cheesecake sweet the natural way.
How To Tell If A Cheesecake Is Done
People seem to make baking cheesecakes way too difficult. Yes, there are tricks to it as there is with any recipe but it’s really easy. The way to tell that the cheesecake is done is the cheesecake will be very smooth across the top. No longer have the wet look it had when you placed in the oven. Also the edges will be brown or slightly brown.
Now, there are adjustments to this and situation changes but that’s it! You can overcook the cheesecake or under cook it but that will also be to personal liking. In the photos, I could have left the cheesecake in for another 30 minutes or so. But, the way it turned out was fine. It was still firm enough for that New York cheesecake style but just a little creamier.
Best Sweeteners For Keto Cheesecake
Sweeteners are hard to choose because now there are so many to choose from. In general, I recommend any sweetener without an aftertaste or one with very little. Your best options are:
- Monk Fruit
Now xylitol seems to be buried. No one talks about it anymore but it is tasteless. Maybe because it’s dangerous to pets and as a dog lover I don’t play that. In all my cheesecake recipes over the past year my go to sweetener is Allumonk by ChipMonk Baking. This isn’t sponsored but what makes the sweetener the best is it’s made with allulose and monk fruit. There is no aftertaste and the texture is very fine so it melts into the cheesecake perfectly. Anything with erythritol will leave a gritty, crunchy texture in your cheesecake and a cool aftertaste.
If using stevia, be mindful of the strong aftertaste. I due suggest the liquid sweetener in a small quantity that will work well but not as the main sweetener.
How To Make Keto Cheesecake
First, make the cheesecake crust. In my recipe I don’t use a sweetener in the crust for balance and it works wonderfully. Bake for 10 minutes just to toast it a little.
Next, blend softened cream cheese and sour cream together. Note, the recipe will be thinner than you see in the photo. To achieve the thickness in the photo double the cheesecake portion and not the crust.
Then, add in sweetener. Scrape the sides and make sure everything is smooth and creamy. Add in vanilla extract and liquid sweetener. Lastly, add in one egg at a time. Make sure the last egg is mixed well before adding in the next. Pour on top of the crust and give a little shake for any air bubbles to rise to the top. Let it sit for about 5-10 minutes before placing in the oven. Air bubbles can cause cracks in your cheesecake.
Once cheesecake is done remove and allow to cool completely on a rack. Once cooled cover and place in the refrigerator a minimum of 4 hours. This is a critical step you shouldn’t skip. After that, serve and enjoy.
Helpful Tips & Tricks
- Cracked cheesecake, a common way to prevent cracking is to prevent as many air bubbles as possible. Also a water bath and from experience leaving the cheesecake in the oven while it naturally deflates itself. If it does crack unless you’re taking photos an easy tip is to cover with some sort of topping like fruits, whipped cream or icing.
- Sweetener matters, the added liquid sweetener boost sweetness. But, do not remove the granulated or powdered sweetener version. You can use any granular or powdered sweetener you’d like but as mentioned above results will vary with each. Powdered or really fine is always the best!
Cheesecake Recipes You’ll Love
Keto Chocolate Cheesecake
- 9 inch springform pan
Chocolate Cookie Crust
- 165 grams HighKey Snacks Chocolate Brownie Cookies
- 3 tablespoon unsalted butter
- 4 ounces chocolate (I used Lily's milk chocolate baking chips)
- 1/2 cup heavy cream
- 2 tablespoon unsalted butter
Chocolate Cookie Crust
- Preheat oven to 300°F, melt butter
- Crush cookies in a food proccesor and once crushed add in melted butter
- Spread evenly across the bottom of the pan and press down. Bake for 10 minutes only, nothing more nothing less the cookies are already cooked you don't want them to burn
- Keep oven at 300°F
- Melt chocolate either by double boil method or microwave then set aside to cool
- Cream room temp, softened cream cheese and heavy cream together. Blend in cocoa powder,powdered sweetener, vanilla extract and liquid monk fruit
- Beat one egg at a time inside the batter then add in melted chocolate and mix well. Pour batter on top of crust and spread out.
- Bake 40-50 minutes. Open oven at 40 minutes. Look for a solid looking top. If there is a slight jiggle that's fine but shouldnt jiggle with a top that looks wet.
- Open door then leave in oven for 30 minutes. Remove and set on counter until the cheesecake is completly cool. After cool, cover then place in the refridgerator covered for a minimum of 4 hours.
- Take a knife and circle pan then unlock spring lock on the side. Lift up carefully
- In a small pot heat heavy cream. It should steam but do not let it boil this could mess the cream up causing it to seperate so don't let it boil.
- Pour over chocolate chips and solid butter in a bowl and let it sit for 5 minutes. Come back and stir until mixed well combined. Allow to sit about 20-30 minutes and while you come back and you give it a stir about 2 or 3 times.
- Pull cheesecake out after you allowed the cheesecake to sit in fridge for 4 hours or overnight and top with ganache. Allow 30 minutes for ganache to set on the counter then serve or serve immediately if you can't wait
Helpful Tips & Tricks
- Sweetener matters, the added liquid sweetener boost sweetness. But, do not remove the granulated or powdered sweetener version. You can use any granular or powdered sweetener you'd like but as mentioned above results will vary with each. Powdered or really fine is always the best!
- For the crust, I used chocolate cookies I ordered for the best flavor. One box of their 3 pack box will be enough for the crust and for you to have some left over. To replace it you can use any keto chocolate cookie recipe in place of it.
- Which chocolate to use, any keto friendly chocolate will work in this recipe. Just mix the chocolate at proper times to avoid any issues with mixing. I used 2 separate chocolate in this recipe which was Lindt 95% and Lily's milk chocolate baking chips. Although a great option would be their semi-sweet chips or caramel flavored chips.