A proper New York cheesecake is dense, creamy, tangy, and rich — and this keto version delivers on every single one of those qualities. The almond flour crust is buttery and crisp, and the filling is made from a generous base of full-fat cream cheese enriched with sour cream, eggs, and a touch of vanilla. At 5g net carbs per slice, it's proof that vegetarian keto desserts don't have to compromise on quality or taste. This is the kind of dessert you bring to a dinner party and nobody realises it's keto until you tell them. It does take a bit more time than a mug cake — about 75 minutes total — but most of that is hands-off oven time, and the result is a full 12-slice cheesecake that keeps beautifully in the fridge for days.

Why This Works on Keto

Traditional cheesecake is already relatively low in carbs compared to most desserts — the main offenders are the sugar and the graham cracker crust. This version swaps the sugar for erythritol and the graham crackers for almond flour, slashing the carb count while keeping the classic texture intact. Cream cheese and sour cream are ideal keto ingredients: high in fat, moderate in protein, and very low in carbs. Each slice delivers a satisfying 30g of fat and 10g of protein, making it one of the most macro-friendly desserts you can make.

Ingredients

Crust:

  • 150g almond flour
  • 40g unsalted butter, melted
  • 20g granular erythritol
  • 1g cinnamon

Filling:

  • 680g full-fat cream cheese (3 blocks), softened to room temperature
  • 120g sour cream
  • 100g granular erythritol or monk fruit sweetener
  • 3 large eggs (about 150g), at room temperature
  • 10g vanilla extract
  • 15g fresh lemon juice
  • 2g salt

Instructions

  1. Preheat your oven to 160°C (325°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper and lightly grease the sides with butter.
  2. Make the crust: combine the almond flour, melted butter, erythritol, and cinnamon. Press the mixture firmly and evenly into the bottom of the pan using the back of a spoon or the bottom of a measuring cup.
  3. Bake the crust for 10 minutes until lightly golden. Remove and let it cool while you prepare the filling. Reduce the oven temperature to 150°C (300°F).
  4. Beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl frequently.
  5. Add the sour cream, erythritol, vanilla, lemon juice, and salt. Beat on low until combined.
  6. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix — this is the key to preventing cracks. The batter should be silky, not fluffy.
  7. Pour the filling over the cooled crust. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Bake at 150°C for 45–50 minutes. The cheesecake is done when the edges are set but the centre still has a gentle wobble (about a 5cm circle). It will firm up completely as it cools.
  9. Turn off the oven, crack the door open about 5cm, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling prevents cracking.
  10. Refrigerate for at least 4 hours (ideally overnight) before slicing and serving.

Tips & Variations

  • Room temperature ingredients are essential. Cold cream cheese and cold eggs create lumps and an uneven texture.
  • Don't open the oven during baking. Temperature fluctuations cause cracks.
  • For a berry topping, simmer 150g of fresh strawberries or raspberries with 15g of erythritol and 5ml of lemon juice for 5 minutes, then cool and spoon over slices before serving.
  • This cheesecake keeps in the fridge for up to 5 days, covered. The flavour actually improves on the second day.
  • You can freeze slices individually wrapped in cling film for up to 2 months. Thaw in the fridge overnight.
Why did my cheesecake crack?
The three most common causes are overmixing the batter (which incorporates too much air), baking at too high a temperature, or cooling too quickly. Follow the gradual cooling method in step 9, and mix on low speed once you add the eggs. A water bath (placing the springform pan inside a larger pan with 2cm of hot water) can also help, but isn't strictly necessary if you're careful.
Can I use coconut flour for the crust?
You can, but use only 60g of coconut flour (it absorbs much more moisture than almond flour) and increase the butter to 60g. The texture will be slightly different — more sandy than nutty — but it works well and makes this nut-free.
Do I really need to refrigerate it for 4 hours?
Yes. Cheesecake needs time to set completely in the fridge. If you cut it too early, the centre will be soft and custardy rather than firm and sliceable. Overnight refrigeration gives the best results both for texture and flavour.