Keto New York Style Cheesecake
A classic New York cheesecake with a cookie crust and sugar comes in at around 32 g of carbs per slice. This keto version, with an almond flour crust and erythritol, lands at just 4 g of net carbs per slice. The filling of full-fat cream cheese, cream and eggs stays rich and dense, exactly like the American original. A water bath and slow cooling prevent cracks on the surface.
The essentials at a glance
- Prep time: approx. 20 minutes active, 60 minutes baking + 4 hours chilling, yields 12 slices.
- Approx. 4 g net carbs and 28 g fat per slice.
- Ingredients: almond flour, butter, cream cheese, eggs, cream, erythritol, vanilla, lemon juice.
- Great for a coffee break or as dessert, keeps 5 days in the fridge and freezes well.
Ingredients
The recipe yields 12 slices from a 22 cm springform pan. One serving for a coffee break is 1 slice (approx. 110 g).
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| Almond flour (blanched) | for the crust | |||
| for the crust | ||||
| Butter (melted) | for the crust | |||
| for the crust | ||||
| Erythritol | for the crust | |||
| for the crust | ||||
| Salt | for the crust | |||
| for the crust | ||||
| Full-fat cream cheese (room temperature) | - | |||
| Erythritol (powdered) | for the filling | |||
| for the filling | ||||
| Eggs (medium, room temperature) | - | |||
| Cream (30 %) | - | |||
| Vanilla extract | approx. 2 tsp | |||
| approx. 2 tsp | ||||
| Lemon juice | approx. 2 tsp | |||
| approx. 2 tsp | ||||
Preparation
Combine almond flour with butter and erythritol for the crust, press into the springform pan and pre-bake. Beat cream cheese smooth with erythritol, eggs, cream, vanilla and lemon juice, pour onto the crust and bake in a water bath at 150 °C for approx. 60 minutes. Let it set in the fridge for at least 4 hours, ideally overnight.
Why this cheesecake fits keto so well
Cream cheese is an ideal keto ingredient: approx. 3 g net carbs, 34 g fat and 6 g protein per 100 g. The classic New York version uses full-fat cream cheese instead of quark, which raises the fat content and lowers the carb share. The almond flour crust replaces the traditional butter cookie base (cookies sit at about 70 g carbs per 100 g) with a mix that has only 5 g net carbs per 100 g. Erythritol fully replaces 200 g of sugar. Cream with 30 % fat adds extra richness with no meaningful carbs. The bottom line: approx. 4 g net carbs and 28 g fat per slice, a keto-friendly cheesecake with a texture nearly identical to the original.
Source: USDA FoodData Central - Cream cheese , FDDB nutrition database
Full-fat cream cheese as the keto base
Full-fat cream cheese (Philadelphia, Buko and similar) contains at least 60 % fat in dry matter and works out to approx. 34 g fat, 6 g protein and 3 g carbs per 100 g. Compared to quark (20 % fat: approx. 4 g carbs, 8 g fat, 12 g protein), cream cheese delivers more fat, less protein and a creamier, denser cheesecake. For that signature New York texture, full-fat cream cheese is essential; low-fat quark makes the cake lighter and more German-Bavarian in style.
Why the water bath is worth it
A water bath ensures even heat distribution and stops the surface from cracking. In practice: wrap the springform pan in aluminum foil (two layers), set it in a baking tray with about 2 cm of hot water and bake for 60 minutes at 150 °C. Then turn off the oven and leave the cake inside the cooling oven for 30 minutes, the slow cool-down is the single most important step against cracks. If you skip the water bath, lower the temperature to 140 °C and bake for 70 minutes.
How do I serve and vary this cheesecake?
The cheesecake needs to chill in the fridge for at least 4 hours, ideally overnight, only then does the texture become truly firm and creamy. From my own experience: straight out of the oven the center still looks wobbly, that is exactly right. When serving, dip a knife in hot water for a moment and make clean cuts with a warm blade. Decorate with a few fresh raspberries if you like (5 g per slice = +0.3 g carbs).
Meal prep: storage and freezing
Keeps up to 5 days in the fridge in a covered container. To freeze: wrap individual slices in plastic wrap and store in a container in the freezer for up to 2 months. Thaw overnight in the fridge, not at room temperature (otherwise the cheesecake softens at the edges). Freshly cut slices have the best texture, so only slice the cake when needed.
Variations: berries, chocolate swirl, lime
Berry topping: simmer 100 g raspberries or blueberries briefly with 1 tbsp erythritol and 1 tsp lemon juice, let cool and spoon onto the cold cake, +0.8 g carbs per slice. Chocolate swirl: drag 30 g of melted 85 % dark chocolate through the filling in a spiral pattern with a skewer before baking. Lime version: use the juice and zest of 2 organic limes instead of lemon for a fresher, more summery flavor.
Which tips help with keto cheesecake?
- Bring cream cheese, eggs and cream to room temperature, cold ingredients clump and the cake bakes unevenly.
- Mix on the lowest speed, whipping cream cheese folds in air bubbles that later show up as cracks.
- Wrap the springform pan with two layers of aluminum foil, otherwise water from the water bath seeps into the crust.
- After baking, turn the oven off and leave the cake inside for 30 minutes with the door slightly open, this prevents cracks.
- Do not over-bake: the center should still wobble slightly when you take it out, it firms up as it cools.
Nutrition values
| Nutrient | Per 100 g | Per slice (approx. 110 g) | Keto context |
|---|---|---|---|
| Calories | approx. 290 kcal | approx. 320 kcal | High thanks to cream cheese, cream and the almond flour crust; one slice is very filling. |
| High thanks to cream cheese, cream and the almond flour crust; one slice is very filling. | |||
| Fat | approx. 25 g | approx. 28 g | Mostly from cream cheese, butter and cream, a textbook keto macro profile. |
| Mostly from cream cheese, butter and cream, a textbook keto macro profile. | |||
| Net carbs | approx. 3.5 g | approx. 4 g | Low for a cheesecake; cream cheese and almond flour are the main sources. |
| Low for a cheesecake; cream cheese and almond flour are the main sources. | |||
| Sugar | approx. 2 g | approx. 2.2 g | Natural sugar from cream cheese and cream, no added sugar. |
| Natural sugar from cream cheese and cream, no added sugar. | |||
| Protein | approx. 7 g | approx. 8 g | Moderate; eggs, cream cheese and almond flour provide high-quality protein. |
| Moderate; eggs, cream cheese and almond flour provide high-quality protein. | |||
| Salt | approx. 0.3 g | approx. 0.35 g | Low; from cream cheese and butter. |
| Low; from cream cheese and butter. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Can I use low-fat quark instead of cream cheese?
Possible, but the texture changes completely: less creamy, lighter, more like a German-style cheesecake. If you want to use quark, mix 250 g of 40 % quark with 250 g of full-fat cream cheese, that stays creamy enough and raises the protein content to approx. 11 g per slice. Pure low-fat quark makes the cake watery and is not keto-optimal.
Why did my cheesecake crack?
Three common causes: oven temperature too high (above 160 °C), baking time too long (the center is already firm when you take it out) or cooling too quickly (opening the oven right away). The fix: bake at 150 °C in a water bath, let the center wobble, then cool for 30 minutes with the oven turned off and the door slightly open. Small cracks do not affect the flavor.
How many slices per day fit into keto?
1 slice (4 g carbs) fits any keto day with a 20-50 g daily limit. 2 slices (8 g carbs) are also workable, but at 640 kcal that equals a full meal. If your goal is weight loss, factor it into your daily balance. On strict keto under 20 g per day, I recommend half a slice with coffee.
Can I make the cheesecake without a crust?
Yes, the macros get a little lighter (approx. 3 g carbs and 25 g fat per slice). Pour the filling as in the recipe into a greased springform pan and bake without a crust for 50 minutes at 150 °C in a water bath. The texture turns out a touch more wobbly because the crust normally stabilizes the filling.