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Keto Cheesecake Factory Copycat Cheesecake - Creamy, Low-Carb, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: Almond flour (finely ground, not almond meal)
  • Granulated erythritol or allulose
  • Unsalted butter
  • Ground cinnamon (optional)
  • Pinch of salt
  • Vanilla extract
  • For the filling: Cream cheese (full-fat, brick style)
  • Granulated or powdered erythritol or allulose (powdered dissolves best)
  • Sour cream (full-fat)
  • Heavy cream
  • Large eggs
  • Vanilla extract
  • Lemon zest and fresh lemon juice
  • Pinch of salt
  • For topping (optional): Fresh berries (raspberries, strawberries, or blueberries)
  • Whipped cream (unsweetened or lightly sweetened with keto sweetener)
  • Sugar-free raspberry or strawberry sauce

Method
 

  1. Prep your pan. Use a 9-inch springform pan. Wrap the outside with two layers of heavy-duty foil to prevent water seepage. Lightly grease the inside and line the bottom with parchment for easy release.
  2. Heat the oven. Preheat to 325°F (163°C). Set a kettle of water to boil for a water bath.
  3. Make the crust. Stir 2 cups almond flour, 3 tablespoons sweetener, 1/2 teaspoon cinnamon, and a pinch of salt. Mix in 6 tablespoons melted butter and 1 teaspoon vanilla until it resembles damp sand. Press firmly and evenly into the pan bottom.
  4. Par-bake the crust. Bake 10 minutes until lightly set. Cool while you make the filling.
  5. Soften the dairy. Ensure cream cheese, sour cream, and eggs are at room temperature. This prevents lumps and overbeating later.
  6. Beat the cream cheese. In a large bowl, beat 32 ounces (4 bricks) cream cheese on low-medium until smooth and fluffy, 2–3 minutes. Scrape the bowl often.
  7. Add sweetener and salt. Mix in 3/4 to 1 cup powdered sweetener and a pinch of salt on low until just combined. Taste and adjust sweetness if needed.
  8. Blend in sour cream and flavor. Add 1 cup sour cream, 1/3 cup heavy cream, 2 teaspoons vanilla, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Mix on low until silky and uniform.
  9. Add the eggs. Beat 4 large eggs in a small bowl just to break them up. Add to the batter in two additions, mixing on low until incorporated. Avoid overbeating to limit air bubbles.
  10. Pour and smooth. Pour filling over the crust. Tap the pan gently on the counter a few times to release air pockets. Smooth the top with an offset spatula.
  11. Prepare the water bath. Place the springform pan in a large roasting pan. Pour the hot water into the roasting pan until it reaches halfway up the springform’s sides.
  12. Bake low and slow. Bake at 325°F for 60–75 minutes. The edges should be set, and the center should jiggle like soft gelatin. If it browns too quickly, tent loosely with foil.
  13. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. Then remove the pan from the water bath and cool on a rack to room temp.
  14. Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. This step is key for clean slices and the perfect texture.
  15. Release and serve. Run a thin knife around the edge before unclasping the ring. Slice with a hot, clean knife, wiping between cuts. Add berries or whipped cream if desired.