The Best Keto Cheesecake Recipe - No Water Bath! (2024)

The Best Keto Cheesecake Recipe - No Water Bath! (1)

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4.91 from 319 votes

This really is the best low carb and keto cheesecake recipe. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"

Course: Dessert

Cuisine: American

Keyword: keto cheesecake recipe, low carb cheesecake, recipe for keto cheesecake

Servings: 12

Calories: 600

Author: Jennifer Banz

Ingredients

For the crust

For the filling

US Customary - Metric

Instructions

  • Pre-heat the oven to 325F (160C). Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.

  • In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.

  • Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.

  • Add in the room temperature eggs one at a time and beat until well incorporated.

  • Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

  • Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.

  • Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.

  • Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.

  • Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

Notes

  • Make a smaller keto cheesecake - You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs. During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
  • Nut freeversion:If you are intolerant to almonds, you can do a 1 for 1 swap withsunflower seed flour!
  • Pan size: This keto cheesecake recipe requires a large springform pan. I have linked to one in the recipe carb above. If you use one that is too small, you will have leftover filling.
  • Crustless low carb cheesecake:To make this without a crust, line the inside of the springform pan with parchment paper. You can also butter the sides and bottom really well. Then continue with the cheesecake as normal.
  • Keto pumpkin cheesecake: Simply replace the sour cream with pumpkin puree and add in 1 teaspoon of pumpkin pie spice.
  • Very important: The most important thing you should know when it comes to making a traditional cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese. Submerging your eggs in warm water will help speed up the process of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.
  • Freezing: This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
    • This is a good reference for freezing a whole cheesecake
    • To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.

Nutrition

Serving: 1slice | Calories: 600 | Carbohydrates: 7g | Protein: 14g | Fat: 54g | Saturated Fat: 31g | Fiber: 2g

The Best Keto Cheesecake Recipe - No Water Bath! (2024)

FAQs

What happens if you don't use a water bath for cheesecake? ›

But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.

Can you use a springform pan in a water bath? ›

Baking your cheesecake in a water bath is the best way to ensure cheesecake success. Don't worry—you don't have to buy any special equipment or a fancy bathtub-size baking appliance! It simply means placing the springform pan with the unbaked cheesecake in it inside a larger pan with hot water in it.

What happens to a cheesecake if the water bath leaks? ›

However, sometimes the water can leak into even the tightest spring form pan, and the crust can get mushy. It's a lot of work to end up with soggy graham crackers, so this extra step of water-proofing the cake pans, if you will, is well worth it.

How many carbs are in a keto cheesecake? ›

How many carbs are in keto cheesecake? This keto cheesecake recipe has only 2.9g total carbs per serving. This does not include the easy berry sauce or any other toppings or additions.

Is it better to bake a cheesecake without a water bath or water bath? ›

This is the number one key to perfectly smooth, luscious, and creamy cheesecake that bakes evenly and without cracks. This post may contain affiliate links. Read our disclosure policy. Cheesecake baked in a water bath is about 100 times better than cheesecake baked without a water bath.

Will cake batter leak in a springform pan? ›

You shouldn't use a springform pan when you're baking a cheesecake or custard, such as flan, in a water bath. "The batter will inevitably leak, even when the pan is wrapped in aluminum foil, ruining your prized efforts. This could happen with a thin cake batter as well," says Oría.

What is the best pan to bake a cheesecake in? ›

A springform pan is a baking pan designed for making cheesecake, most commonly. Most springform pans are designed with two pieces, a base and a circular, removable wall with a buckle clasp. Before you buy, be sure you understand how the walls attach to the base.

Why do some cheesecakes require a water bath? ›

A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling. Otherwise, the dessert may get a rubbery texture. It also prevents cracking along the surface and browning on the top.

How do you keep water from seeping in cheesecake? ›

The key to a water bath is preventing water from touching your cheesecake. You are going to do this by creating several layers of a tinfoil barrier around the bottom of your springform pan.

Why is my cheesecake still wet in the middle? ›

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

Can I eat keto cheesecake everyday? ›

Yes, you can eat cheesecake on a ketogenic diet as long as it fits within your daily carb limit. It's important to choose a recipe with low-carb ingredients and to track your macros to stay within your daily carb, fat, and protein goals.

Is Philadelphia cheese OK for keto? ›

Philadelphia is one of the best brands of keto-friendly cream cheese. A 2-tablespoon serving of Philadelphia cream cheese contains 102 calories, 10 grams of fat, 1.8 grams of protein, and only 1.6 grams of carbohydrates. It's recommended to opt for plain or full-fat Philadelphia cream cheese for the keto diet.

Is peanut butter OK on keto? ›

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

How do I make sure my cheesecake doesn't have water? ›

The key to a water bath is preventing water from touching your cheesecake. You are going to do this by creating several layers of a tinfoil barrier around the bottom of your springform pan. Our chef wraps the bottom of her pan 3 to 4 times to prevent water from reaching her cheesecake.

Why did my cheesecake crack while baking? ›

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.

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