Low Carb New York Cheesecake

Low Carb New York Cheesecake Classic Creamy, Dense & Perfectly Keto & Diabetic-Friendly

This Low Carb New York Cheesecake is the real deal — ultra-creamy, rich, and dense with that signature tangy flavor and buttery almond-flour crust. It tastes exactly like traditional New York-style cheesecake but with only a fraction of the carbs. Perfect for holidays, special occasions, or whenever you want a show-stopping low-carb dessert.

Why You’ll Love This Recipe

• Authentic New York texture: tall, creamy, and velvety smooth
• Only 4–5g net carbs per slice
• Make-ahead friendly — even better the next day
• Impressive enough for guests but simple to bake
• Naturally gluten-free and grain-free

Ingredients (makes 12–16 slices)

Crust:

• 1½ cups (150g) blanched almond flour
• ⅓ cup powdered erythritol or monk fruit sweetener
• ⅓ cup (75g) melted butter
• ½ tsp vanilla extract
• Pinch of salt

Filling:

• 4 (8 oz) packages full-fat cream cheese (32 oz total), softened
• 1 cup powdered erythritol or allulose (adjust to taste)
• 4 large eggs, room temperature
• ½ cup full-fat sour cream or heavy cream
• 2 tsp vanilla extract
• 1 tbsp fresh lemon juice
• ½ tsp salt

Instructions

1. Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil (for water bath).
2. Make the crust: Mix almond flour, sweetener, melted butter, vanilla, and salt until it resembles wet sand. Press firmly into the bottom of the pan. Bake 10–12 minutes until lightly golden. Cool while you prepare the filling.
3. Make the filling: Beat softened cream cheese and sweetener until smooth and fluffy (2–3 minutes). Add eggs one at a time, mixing on low speed just until combined.
4. Add sour cream (or heavy cream), vanilla, lemon juice, and salt. Beat until silky and fully incorporated — do not overmix.
5. Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles.
6. Place the springform pan in a larger roasting pan and add hot water halfway up the sides (water bath).
7. Bake 55–70 minutes until the center is set but still slightly jiggly (like Jell-O). Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
8. Remove from water bath, cool completely on the counter, then refrigerate at least 4 hours (preferably overnight) before slicing.

Storage Tips

Store covered in the refrigerator for up to 7 days. This cheesecake also freezes beautifully — wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the fridge.

Nutritional Information (per slice, based on 16 slices)

• Calories: ~280
• Fat: 26g
• Total Carbs: ~6g
• Fiber: ~1g
• Net Carbs: ~5g
• Protein: 7g

Macros are approximate and may vary slightly based on brands. Always verify with your nutrition tracker.