Packed with 5.3 grams of protein and only 3 grams of carbs for every serving of 305 calories, this keto cheesecake with cream cheese is a perfect dessert for low-carb eaters. As a delicious mix of cream cheese, butter, eggs, sour cream, vanilla extract and powdered Swerve sweetener, it’s easy to tease the taste buds of any eaters, especially those who are addict to cheesecakes and those who have a sweet tooth.
The following recipe for keto cheesecake with cream cheese allows you to serve this savory dessert right at your dining table. Let’s check it out!
Keto Cheesecake With Cream Cheese
Course: DessertCuisine: AmericanDifficulty: Medium12
servings15
minutes1
hour30
minutes287
kcalIngredients
24 ounces cream cheese, softened
5 tbsp unsalted butter, softened
3 large eggs
3/4 cup sour cream, at room temperature
1 cup powdered Swerve Sweetener
2 tsp grated lemon zest
1 1/2 tsp vanilla extract
Directions
- Preheat the oven to 300degree F. Line a 9-inch spring-form pan with a parchment paper and grease it. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.
- In a large bowl, beat the cream cheese and butter until smooth. Beat in sweetener until well combined. Add in eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.
- Add in sour cream, lemon zest, and vanilla extract. Beat until the batter is smooth. Pour into prepared pan and smooth the top.
- Set the pan inside a roasting pan to prevent the sides from touching. Place it in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the spring-form pan.
- Bake in preheated oven 70 to 90 minutes, until the cheesecake is mostly set. Remove the roasting pan then carefully remove the spring-form pan from the water bath. Let cool to room temperature.
- Run a sharp knife around the edges of the cake. Refrigerate for at least 4 hours before serving.
Notes
- Garnish this cheesecake with a low-carb hot fudge sauce or fresh fruits to your liking. Enjoy!
FAQ
Is Keto Cheesecake with Cream Cheese suitable for a ketogenic or low-carb diet?
Yes. This cheesecake is made with full-fat dairy and a powdered keto sweetener, keeping carbohydrates low and making it suitable for ketogenic and low-carb diets.
Does this cheesecake taste like a traditional cheesecake?
Yes. The use of cream cheese, sour cream, butter, and eggs creates a rich, creamy texture and classic cheesecake flavor without the need for sugar or flour.
Why is a water bath used when baking this cheesecake?
A water bath helps the cheesecake bake evenly, prevents cracks on the surface, and results in a smoother, creamier texture.
Can I skip the lemon zest in this recipe?
Yes. Lemon zest adds a subtle brightness but is optional. You can omit it without affecting the structure of the cheesecake.
Can I use a different keto sweetener instead of powdered Swerve?
Yes. Any powdered erythritol or monk fruit sweetener blend can be used. Avoid granulated sweeteners unless they are finely powdered to prevent graininess.
How do I know when the cheesecake is fully baked?
The cheesecake should be mostly set with a slight jiggle in the center. It will continue to firm up as it cools and chills in the refrigerator.
Can this cheesecake be made ahead of time?
Yes. This cheesecake is best made a day ahead, as chilling for several hours allows the flavors to develop and the texture to fully set.
How should leftovers be stored?
Store leftover cheesecake covered in the refrigerator for up to 5 days.
Can Keto Cheesecake with Cream Cheese be frozen?
Yes. Wrap individual slices or the whole cheesecake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Is this dessert suitable for non-keto eaters?
Yes. The rich, creamy flavor makes this cheesecake enjoyable even for those who are not following a keto or low-carb diet.
