Go Back

Keto Better-Than-Bakery Cheesecake – Creamy, Luxe, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups fine almond flour
  • 1/4 cup powdered erythritol or allulose (or a monk fruit blend)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling:
  • 32 ounces full-fat cream cheese, room temperature
  • 1 cup powdered erythritol or allulose (or a blend), to taste
  • 1/3 cup sour cream, room temperature
  • 1/3 cup heavy cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1–2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • For the pan and finishing:
  • 9-inch springform pan
  • Parchment paper
  • Foil for wrapping the pan (if using a water bath)

Method
 

  1. Prep the pan. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat your oven to 325°F (163°C).
  2. Make the crust. In a bowl, mix almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand. Press evenly into the bottom of the pan.
  3. Par-bake the crust. Bake for 10 minutes. Remove and let cool while you make the filling. Drop the oven to 300°F (149°C) for a gentler bake.
  4. Soften the cream cheese properly. It should be truly soft to avoid lumps. If needed, leave it out for 1 hour or microwave in short 10-second bursts, rotating pieces.
  5. Beat the cream cheese. Using a stand mixer or hand mixer on low-medium speed, beat cream cheese until smooth and fluffy, about 2 minutes. Scrape the bowl.
  6. Add sweetener and flavor. Add powdered sweetener, salt, vanilla, lemon zest, and lemon juice. Beat until smooth, 1–2 minutes, scraping as needed.
  7. Blend in sour cream and heavy cream. Mix on low just until combined. Avoid whipping too much air into the batter.
  8. Add the eggs last. Crack eggs into a separate bowl. Beat them lightly with a fork. With the mixer on low, stream the eggs in slowly. Mix until just incorporated and no streaks remain. Do not overmix.
  9. Prepare for baking. Pour the batter over the cooled crust and smooth the top. For a bakery-smooth texture, tap the pan gently on the counter to release any air bubbles.
  10. Choose your baking method. For ultra-silkiness, use a water bath: wrap the exterior of the pan tightly with foil, set in a larger roasting pan, and pour in hot water halfway up the sides. If skipping the bath, place a separate pan of hot water on a lower rack to add moisture.
  11. Bake low and slow. Bake at 300°F (149°C) for 55–70 minutes. The edges should be set and the center should jiggle slightly like Jell-O when nudged. Do not overbake.
  12. Cool gradually. Turn off the oven, prop the door open, and let the cheesecake rest inside for 45–60 minutes. Then remove and cool to room temperature on a rack.
  13. Chill overnight. Cover and refrigerate at least 6 hours, preferably overnight. This sets the texture and deepens the flavor.
  14. Release and slice. Run a thin knife around the edge before unlocking the springform. Warm a sharp knife under hot water, wipe dry, and make clean slices.