Go Back

Keto Million Dollar Cheesecake - Rich, Creamy, 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 almond flour (fine, blanched)
  • 1/4 cup granulated erythritol or allulose (keto sweetener)
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • For the filling:
  • 32 ounces cream cheese, softened to room temperature
  • 1 cup granulated erythritol or allulose (or a blend), to taste
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • For the topping (optional but recommended):
  • 1 cup heavy whipping cream
  • 2–3 tablespoons powdered keto sweetener
  • 1/2 teaspoon vanilla extract

Method
 

  1. Prep the pan and oven: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the pan with two layers of heavy-duty foil to protect it from water.
  2. Make the crust: In a bowl, mix almond flour, sweetener, melted butter, cinnamon, and salt until the texture resembles damp sand. Press firmly into the bottom of the pan in an even layer. Bake for 10 minutes, then cool slightly while you prepare the filling.
  3. Soften and mix the cream cheese: Beat cream cheese on medium speed for 1–2 minutes until smooth and fluffy. Scrape the bowl well. Add sweetener and beat another minute until blended and creamy.
  4. Add sour cream and flavorings: Mix in sour cream, vanilla, lemon juice, and salt just until combined. Keep the mixer on low to avoid whipping too much air into the batter.
  5. Blend in the eggs: Add eggs one at a time on low speed, mixing until each is just incorporated. Do not overmix. Scrape the bowl and fold gently to ensure a uniform batter.
  6. Pour and prepare the water bath: Pour filling over the crust and smooth the top. Place the foil-wrapped pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan.
  7. Bake: Bake at 325°F (163°C) for 60–75 minutes. The edges should be set and slightly puffed, and the center should jiggle like Jell-O, not slosh. Avoid opening the oven door frequently.
  8. Cool gradually: Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour. Then remove from the water bath, unwrap the foil, and let it cool to room temperature on a rack.
  9. Chill: Cover and refrigerate for at least 6 hours, ideally overnight. This step sets the texture and deepens the flavor.
  10. Make the topping (optional): Whip heavy cream with powdered sweetener and vanilla until soft peaks form. Spread over the chilled cheesecake before serving, or pipe along the edges.
  11. Slice and serve: Run a thin knife around the pan, release the springform, and slice with a hot, clean knife. Wipe the blade between cuts for neat slices.