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Keto White Chocolate Cheesecake - Creamy, Low-Carb, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups fine almond flour
  • 3 tablespoons powdered erythritol or allulose (or your preferred keto sweetener)
  • 1/4 teaspoon fine sea salt
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 24 ounces (3 blocks) full-fat cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 6 ounces keto white chocolate, chopped
  • 1/4 cup heavy whipping cream
  • Fresh raspberries or strawberries
  • Shaved keto white chocolate
  • Unsweetened whipped cream, lightly sweetened with powdered sweetener
  • Lemon zest for brightness

Method
 

  1. Prep your pan and oven: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: In a bowl, mix almond flour, powdered sweetener, and salt. Add melted butter and vanilla, then stir until the mixture looks like damp sand. Press evenly into the pan. Bake for 10 minutes, then cool while you prepare the filling.
  3. Melt the white chocolate: Add chopped keto white chocolate and heavy cream to a heatproof bowl. Microwave in 15–20 second bursts, stirring each time, until smooth. Set aside to cool slightly until just warm, not hot.
  4. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese on medium speed for 1–2 minutes until very smooth. Scrape the bowl.
  5. Add sweetener and flavor: Beat in powdered sweetener, vanilla, and salt until combined and silky. Scrape the bowl again.
  6. Blend in sour cream: Mix in the sour cream on low speed until just incorporated. Keep the mixer speed low to avoid too much air.
  7. Add eggs: Add eggs one at a time, mixing on low after each until fully combined. Scrape the bowl to ensure everything is smooth.
  8. Incorporate white chocolate: Slowly pour the melted white chocolate mixture into the batter while mixing on low. The batter should be smooth and glossy.
  9. Fill and smooth: Pour the batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles. Run a spatula over the top to level.
  10. Bake: Bake at 325°F for 45–55 minutes, until the edges are set and the center has a slight jiggle about 2 inches in the middle. Avoid overbaking.
  11. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then move it to a cooling rack and cool to room temperature.
  12. Chill: Cover and refrigerate for at least 6 hours, preferably overnight, to set and develop flavor.
  13. Serve: Run a thin knife around the edge, release the springform, and slice with a warm, clean knife. Add toppings if you like.