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Keto White Chocolate Raspberry 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 (about 1 1/2 cups)
  • Granulated erythritol or allulose (2–3 tablespoons)
  • Unsalted butter, melted (5 tablespoons)
  • Pinch of fine sea salt
  • Vanilla extract (1/2 teaspoon)
  • For the filling:
  • Cream cheese, full-fat and room temperature (24 ounces / 680 g)
  • Powdered erythritol or allulose (2/3 to 3/4 cup, to taste)
  • Eggs, room temperature (3 large)
  • Sour cream, room temperature (1/2 cup)
  • Heavy cream (1/4 cup)
  • Vanilla extract (2 teaspoons)
  • Sugar-free white chocolate (6–8 ounces), finely chopped
  • Fresh raspberries (1 1/2 to 2 cups), divided
  • Pinch of salt
  • Lemon zest (optional, 1 teaspoon) for brightness
  • For the pan and bake:
  • 9-inch springform pan
  • Parchment paper
  • Aluminum foil (for wrapping the pan)
  • Hot water for a water bath (optional but recommended)

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. If using a water bath, wrap the outside of the pan with a double layer of foil to prevent leaks.
  2. Heat the oven: Preheat to 325°F (163°C). Position a rack in the middle.
  3. Make the crust: In a bowl, combine almond flour, granulated sweetener, salt, vanilla, and melted butter. Mix until it feels like damp sand.
  4. Press and par-bake: Press the crust firmly into the bottom of the pan. Bake for 10 minutes. Set aside to cool slightly while you prepare the filling.
  5. Melt the white chocolate: Place the chopped sugar-free white chocolate in a heatproof bowl. Microwave in short bursts (15–20 seconds), stirring between each, until smooth. You can also melt it over a double boiler. Let it cool slightly so it doesn’t scramble the eggs later.
  6. Beat the cream cheese: In a large mixing bowl, beat the cream cheese on medium until smooth and fluffy, about 1–2 minutes. Avoid overbeating.
  7. Add sweetener and flavor: Add the powdered sweetener, salt, vanilla, and optional lemon zest. Mix until smooth, scraping down the bowl.
  8. Blend in eggs: Add eggs one at a time on low speed, mixing just until combined. Keep the speed low to limit air bubbles.
  9. Add sour cream and cream: Mix in sour cream and heavy cream until just smooth.
  10. Stir in white chocolate: Pour the melted, slightly cooled white chocolate into the batter and mix on low until combined.
  11. Fold in raspberries: Gently fold in about 1 cup of raspberries, reserving the rest for topping. Be gentle to avoid crushing them too much.
  12. Assemble for baking: Pour the filling over the crust. Tap the pan on the counter a couple of times to release air bubbles.
  13. Water bath (optional, recommended): Place the wrapped pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform.
  14. Bake: Bake at 325°F for 55–70 minutes. The edges should be set and the center slightly wobbly, like Jell-O. If the top browns too quickly, tent with foil.
  15. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake rest inside for 30–45 minutes. Then transfer to a rack to cool to room temp.
  16. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to set fully.
  17. Finish and serve: Top with the remaining raspberries. Slice with a sharp knife wiped clean between cuts. Enjoy cold.