The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (2024)

Published: · Modified: by Jennifer Banz· 866 Comments

Servings: 12

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Cals: 600

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Fat: 54

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Carbs: 7

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Fiber: 2

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Protein: 14

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Time: 1 hour hr 10 minutes mins

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This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!" This tutorial will help you make a perfect cheesecake the first time and every time!

The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (1)

Keto Cheesecake

If you're looking for a delicious keto cheesecake recipe that tastes just like the real thing, this is the recipe for you. It is thick and rich just like a regular cheesecake. I've heard of people using it as a birthday cake!

If you are looking for a smaller cheesecake for keto dessert during the week, this recipe is also for you because you can cut the filling ingredients in half! I give instructions for both. You can also checkout my recipes for keto cheesecake fluff, Keto Mini Cheesecake Bites, and my keto no bake cheesecake.

There really isn't much difference between a classic cheesecake and this Keto cheesecake. The only thing we need to replace is the regular sugar to make it sugar free, and an almond flour crust to make it gluten free and perfect for the keto diet. This one clocks in at only 5 net carbs!

I really wanted to make a low carb cheesecake that was super thick and creamy, but didn't have to use a hot water bath or any weird ingredients.

Crust ingredients

This section explains how to choose the best ingredients for this low carb keto cheesecake recipe, what each one does in the recipe, and substitution options. For the printable recipe, see therecipe card below.

The buttery crust is delicious, but not the most important thing. You could even make this low carb cheesecake without the crust! For best results when making a crustless cheesecake is to grease the pan thoroughly, and/or line the bottom of the pan with parchment paper. The bake time will be the same as if using a crust.

1 ½ cups almond flour or almond meal (168g) - instead of graham cracker crumbs, we need almond flour for our cheesecake crust to make it keto. You could also use sunflower seed flour if you need a nut free version.

¼ cup powdered sweetener (48g) - I use the Lakanto powdered sweetener for the crust recipe. It is an Erythritol and monk fruit sweetener blend. You could also use any version of your favorite keto sweetener that is a 1 for 1 swap for sugar.

1 teaspoon cinnamon - This gives our crust that graham cracker flavor.

6 tablespoons butter, melted (84g) - Butter helps bind everything together. I use salted so I don't have to add any additional salt to the crust. You could also use coconut oil.

Keto cheesecake filling ingredients

48 ounces full fat cream cheese, room temperature (1361g) - Yes, that would be 6 blocks of cream cheese that are 8 ounces each. Having room temperature ingredients for any cheesecake is really important so your keto cheesecake isn't lumpy. I know this seems like a lot of cream cheese, but this is for a show stopping keto cheesecake and remember, I give instructions for ½ the size down below.

2 cups powdered sweetener (384g) - we're using powdered so our cheesecake isn't gritty.

5 large eggs, room temperature - yes, even the eggs need to be room temperature.

8 ounces full fat sour cream, room temperature (227g)

1 tablespoon vanilla extract

How to make the best low carb cheesecake

This section explains how to make this low carb cheesecake recipe step by step. For a full printable recipe, see therecipe card below.

The most important thing you should know when it comes to making a creamy cheesecake is that all of your ingredients should be at room temperature. I cannot stress this enough. Anything that is refrigerated should be left out for at least 4 hours. That means eggs, sour cream, and cream cheese.

Submerging your eggs in warm water will help speed up the process, as will unwrapping and chopping your cream cheese into smaller pieces.

💡 Tip: This makes a thick keto cheesecake so make sure your spring form pan is 10 inches (24cm) by 3 inches (8cm).

The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (2)

Step 1 - Pre-heat the oven to 325F (162C) and make sure the oven rack is in the center of the oven. Combine all of the dry crust ingredients in a medium mixing bowl. Now mix in the butter and stir until everything is combined. Pour the crust ingredients into the springform pan and press halfway up the sides using your fingers. I like to use a flat bottomed cup to get the crust completely even. Now we need to bake the keto cheesecake crust for 5-8 minutes. Remove from the oven and set aside.

Note: baking the crust is a change from my original recipe.

The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (3)

Step 2 (Make the filling) - We need a large bowl and were going to beat all of the softened cream cheese with a hand mixer or stand mixer (paddle attachment) until it is light and fluffy. We're going to add in the sweetener ⅓ at a time and mix until the sweetener is fully incorporated. Now we add in each egg one at a time until they are incorporated. Finally, add in the vanilla and sour cream and stir for just a few seconds more. Don't over mix as this will incorporate too much air and your cheesecake could crack. The keto cheesecake batter is done!

The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (4)

Step 3 - Pour the low carb cheesecake batter into the crust and even out the top. Now we need to bake it in the oven for 50 minutes. The top should no longer be glossy and the center will still be jiggly when it is ready. Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven, run a sharp knife between the cheesecake and the sides of the pan (do not remove the springform). Let the cheesecake cool on the counter for 1 hour.

Making sure you do not over-bake your cheesecake:

Everyone has ovens that perform differently. Your cheesecake is finished baking when the edges are set and the center is still jiggly.

Here is a less than 1 minute video showing how to know if your cheesecake is cooked: https://www.youtube.com/watch?v=hadmpW_hASs

My low carb cheesecake has a crack...now what?

Now you are free to decorate the top of the cheesecake! The cheesecake will still be just as good. I used fresh sliced strawberries or any fresh berries and I sprinkled them with granulated sweetener.

Next time, make sure you do not over mix your cheesecake batter and do not over cook it.

How to freeze cheesecake

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.

Can I make the crust nut free?

If you are intolerant to nuts, you can simply make this a crustless cheesecake (instruction in the recipe card) or you can use sunflower seed flour in place of the almond flour. They are a 1 for 1 swap for each other so it will work perfectly.

How to make a smaller version of this 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.

The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (5)

The Best Keto Cheesecake Recipe - No Water Bath!

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!"

4.91 from 319 votes

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

setting time: 8 hours hours

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Calories: 600

This post may contain affiliate links

Ingredients

For the crust

For the filling

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.

Servings: 12

Nutrition per serving

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

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

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

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Reader Interactions

Comments

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  1. Bobbie Futrell says

    I made this cheesecake. It doesn’t have much flavor. Tastes like something is missing. It is very crumbly. It falls apart when I cut into it. What did I do wrong? Followed the recipe. Baked it for 55 minutes, let stand in the oven with the door cracked for 30 minutes, cooled on the counter .

    Reply

  2. Sandra says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (10)
    I was concerned when I filled the pan and it was so full but it cooked beautifully. I love the creaminess and the taste of this cheesecake. Definitely a keeper.

    Reply

  3. Tonya says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (11)
    I’ve made this cheesecake about 10 times. The only time it didn’t work was when I inadvertently used granulated sweetener. It is by far the best no sugar cheesecake I’ve ever tasted.

    Reply

  4. jp mauri says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (12)
    Thank you for this wonderful recipe, loves it. Do you know the carb totals without the crust. As a diabetic I avoid any unnecessary carbs so I made it crust less. Delicious, thanks.

    Reply

  5. Leslie says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (13)
    My family absolutely loved this cheesecake. They said that I am now in charge of bringing it to all family gatherings. Even the guests that weren’t eating keto or gluten free loved it! Thanks for a perfect recipe.

    Reply

  6. Kelly says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (14)
    This was delicious and easy to make. I did half the recipe and cut the time from 50 minutes to 30 minutes and it came out perfect and no cracks. Thanks so much for the easy change to a better lifestyle with recipes like this for a sweet tooth.

    Reply

  7. Bonnie Wheeler says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (15)
    I’ve been making this the last three years and absolutely love it. My family requests it all the time.

    Reply

  8. Tom says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (16)
    I have made this cheesecake several times. People rave about it.

    Reply

  9. Peggy says

    I am sensitive to erythritol. Can I just use a teaspoon of pure Stevia powder?

    Reply

    • Jennifer Banz says

      Yes, that will work

      Reply

  10. Kelly Husrman says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (17)
    Made this for my daughter’s 23rd birthday. It came out beautifully, just following your easy directions! I melted keto chocolate chips and drizzled chocolate all over the cheesecake, then put fresh strawberries on it. Couldn’t tell it was any different from a regular cheesecake. Family loved it, and it is a keeper. Thank you, Jennifer Banz!

    Reply

    • Jennifer Banz says

      That will work it will just be more effort to get the slices out of the pan.

      Reply

  11. Holly Cottrell says

    How to make this a lemon flavored cheesecake?

    Reply

    • Jennifer Banz says

      I would stir the zest of 1 lemon and 1/3 cup lemon juice into the batter.

      Reply

  12. Gina Brosell says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (19)
    Best cheesecake recipe period. Was there berry swirl addition that would work with this recipe?

    Reply

  13. Susie says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (20)
    Woweee!!! First baked cheesecake I’d ever made and it was amazing! The texture was light and the base really tasty. I added a keto raspberry sauce on top which was yummy also.
    I reduced the recipe by 3/4 and used a 19cm (7.5”) springform pan and had too much filling, I will half the recipe next time.
    I’m trying to limit my portions with something so wickedly tempting so ended up putting small slices into ziplock bags and freezing them, they defrost perfectly.
    Thanks Jennifer, my sweet tooth and I are just loving your recipes! x

    Reply

  14. Nicole says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (21)
    Really good cheesecake! Mine was a little sweet and slightly gritty, but I realized I used granulated sweetener instead of powdered. My mistake! Overall had that classic cheesecake texture and taste. Will make again, with the correct sweetener next time!!

    Reply

    • Ruth Slagowski says

      If you don’t have powdered sweetener, you can make your own by grinding the granulated sweetener in a coffee grinder or high speed blender like a ninja or a vitamix. I stopped buying the powdered form and now make my own..works with regular sugar also…..

      Reply

  15. Susan says

    hi Jennifer,
    Please help. I made this over the weekend. I only had 9" pan, so left some out. We went to eat it last night and the inside wasn't completely firm. I didn't wait complete 2 hours for room temp, is all I can figure. Is there anyway to salvage? It tastes good, just consistency is off.
    Thank you!!!

    Reply

    • Jennifer Banz says

      Did you refrigerate it for at least overnight? if the inside isn't completely firm, refrigerating should firm it up.

      Reply

  16. Robert says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (22)
    Hey Jennifer, just wondering I've made all your cheesecakes and love them. I just got through making your regular cheesecake again I haven't made it in sometime and it seemed like it was more this time filled my springform all the way to the top of puffed up a couple inches over the top while cooking and didn't seem to be done enough at the end of the cooking cycle. I was wondering why maybe I did something wrong and why it puffed up like this

    Reply

  17. Anna says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (23)
    Amazing, thanks so much for sharing. I followed your recipe and cut nearly in half- used four packs of 8oz cream cheese and 3 eggs- everything else just as you said- it’s incredible.

    Made it slowly in the evening and refrigerated overnight.

    Whoever claimed the recipe was “warm” gave themselves away- you give clear instructions on using room temp ingredients and then cooling for at least 8 hours. I’m so happy! Thank you! ♥️🫶🏾

    Reply

    • Alicia says

      Did you half the sour cream also?

      Reply

  18. Amy says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (24)
    Hi Jennifer!
    Thanks for the great recipe, I'm 35 weeks pregnant with gestational diabetes and have been craving cheese cake. I came across your recipe and made it. It tastes just like regular cheese cake and the best part it didn't put my sugars up.

    Reply

  19. karen says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (25)
    I have made this many times and keto and non-keto friends love this , I love all the recipes you give us thank you so much for all you do

    Reply

  20. Delia U says

    I made this cheesecake it came out nice, however I used Stevia for sweetener. I made a small one so i followed the recipe it says to put 1 cup of powdered sweetener. When I tasted it, it has that after taste. Did I use the wrong amount. I read somewhere i was supposed to use 1 Tablespoon for every regular cup of sugar

    Reply

  21. Anita says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (26)
    I miss a good cheesecake, and saw your video. This is nice and big too. I made this for my son’s 25th birthday dinner. He’s not keto and LOVED it. Thank you Jennifer for helping this mother knock it out the park!

    Reply

  22. Karlene Petrucci says

    This is the best cheesecake recipe! We use metric measurements in Canada, I ended up using 6 pkgs cream cheese and 6 eggs but left all other ingredients the same. The taste is great, not too sweet. My guests were impressed and many agreed they had never had a New York style cheese cake that good and thought it came from a bakery. Then I told them it was low carb 🤣 This recipe is definitely a keeper and my new go to for special occasions. I’m excited to try more of your recipes!

    Reply

  23. Valerie S Allen says

    If I make a smaller cheesecake, how do I split 5 eggs equally?

    Reply

  24. Monique says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (27)
    I made half the recipe and it came out perfectly no cracks, just perfection! Topped with a mix of blueberry, raspberry, strawberry sauce. Thank you for the amazing recipe!!

    Reply

    • Dusty says

      How many eggs for half recipe? 5 doesn’t divide evenly

      Reply

      • jenniferbanz says

        I would use 3

  25. Kevin Hangman says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (28)
    Followed directions exactly, but cheesecake looked like a soufflé! Puffed up over the top of the pan. Then it cracked all over and collapsed. Still tasted very good. Oven temp too high?

    Reply

    • Bridgitte says

      Did you by chance use a 9" springform (the most common size) instead of 10"? I only have a 9" and I have to leave out at least 1 cup of batter to make sure pan isn't overfilled.

      Reply

      • S Tal says

        I have made this recipe a few times; using pie tins cupcake tins and a smaller springform pan. I found that if using a smaller springform pan it’s best to use a water bath and make the pan waterproof by wrapping it with parchment. Extend bake time by 20 minutes or so. Comes out tall and delicious.

  26. Cathie says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (29)
    This is a wonderful recipe! I topped it with keto raspberry sauce- wonderful !!!very easy to get together too

    Reply

  27. Franchesca Nellenback says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (30)
    I haven't tried this yet but it looks delicious! I use the fat daddio pans too and they usually recommend 25 degrees less with a little longer cook time. Did you already factor that in for the cook time? If not, should I drop it 25 degrees and increase the time? If so, how much longer? Please and thank you!

    Reply

  28. Brittany V. says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (31)
    I made this cheese cake for my husbands birthday, and he LOVED it!!! I’ve made other keto cheese cakes for him in the past and this has been his favorite. Thank you for a wonderful recipe!!

    Reply

  29. Angie says

    This recipe was absolutely fantastic!! I was definitely skeptical seeing how much cream cheese was called for the recipe, but the cheesecake turn out absolutely fantastic! I ended up baking about 10mins longer than the recipe called for, but it's possible my oven may be running a little on the cool side. Made this per my sister's request for her bday since she's on keto and the rest of my family (who doesn't do keto) also all raved about it! Excellent recipe - 5 out of 5 stars!

    Reply

  30. Christina says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (32)
    I made this for the first time 2 days ago. No one could tell it was a Keto cheesecake. I used granulated munk fruit and powdered it with our coffee grinder. My in-laws, husdand, and my kids love it. This was also the first time I let all the ingredients become room temp before making it lol.

    Reply

  31. Amanda says

    The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (33)
    This recipe was horrible. My birthday is RUINED. We worked so hard and ended up with a warm sad tasteless cheesecake full of regret and tears. Here’s to 29.

    Reply

    • jenniferbanz says

      The recipe was horrible for you, but I guess everyone else did something different than the actual recipe to make it perfectly? Or could it be YOU made the recipe wrong? I wouldn't be so bitchy about it but your comment is quite ridiculous.

      Reply

      • Paul says

        The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (34)
        What loser would write that review? Wow. Personally I love the recipe. Making it again tonight, which is why I’m here confirming the measurements. The only reason I am writing this review is to tell you how much I enjoyed your response. You and your cake have I brought smiles to my face. Thx

  32. Debbie C says

    Have made this recipe as is many times and it always comes out perfect. This cheesecake is the closest to the famous NYC deli cheesecakes I’ve ever had. It’s very dense and creamy at the same time.

    Reply

  33. JoAnn says

    Jennifer, the written recipe states that the oven should be at 325, for one hour, but in the video you mention the oven should be at 300. Would you please verify?

    This looks amazing, and I can’t wait to try it.

    Thank you!

    Reply

    • jenniferbanz says

      Sorry for the confusion. The written recipe is correct.

      Reply

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The Best Keto Cheesecake Recipe - No Water Bath! • Low Carb with Jennifer (2024)

FAQs

Do you need a water bath for cheesecake? ›

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.

How many carbs are in a 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.

How many carbs are in low carb cheesecake factory cheesecake? ›

What about dessert? Unfortunately, all of the desserts at The Cheesecake Factory are too high in carbs for a low carb or keto diet, including the “low-licious” cheesecake. While lower in carbs than the standard cheesecake, it still contains 37 grams of total carbs (30 grams of net carbs) per serving.

How do you keep water out of 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. Our chef wraps the bottom of her pan 3 to 4 times to prevent water from reaching her cheesecake.

What happens if I don't put my cheesecake in a water bath? ›

Technically, cheesecake is not cake. It's a custard on a graham cracker crust. Custards do best when you cook them low and slow, which a water bath helps to achieve. A water bath goes a long way in preserving the rich and smooth texture of a baked custard.

Can I use a steam oven instead of a water bath? ›

Steam baking, which adds steam into a hot oven, helps breads of all kinds rise completely as they bake. Steam capability is also great for baking more delicate items like custards. It can offer the same protection as a water bath without actually needing to use a water bath.

What cheese has the lowest carbohydrates? ›

Goat cheese is an excellent choice for someone following the keto diet. It contains 0 carbs, making it a great way to hit your macros — 1 ounce (oz) of goat cheese also offers 103 calories, 8 g of fat, and 6 g of protein, according to the U.S. Department of Agriculture (USDA).

What is the carb count for sugar free cheesecake? ›

Start Fresh Sugar Free Cheesecake (1 serving) contains 15g total carbs, 15g net carbs, 4g fat, 6g protein, and 110 calories.

Can you lose weight on 50 carbs a day? ›

You may lose weight faster on 50 g of carbs a day or less, but it depends on what else you're eating, how many calories you're consuming, how active you are, and many other factors. In addition, eating slightly more carbs may lead to lower but more sustainable weight loss.

How many carbs can you eat and still be in ketosis? ›

On the keto diet, you are allowed to have no more than 50 grams of net carbs per day – and the fewer, the better! But by focusing on “net” rather than “total” carbs, you won't be denying your body the essential fiber it needs for proper function.

Is cheesecake factory low carb cheesecake keto-friendly? ›

cheesecake. Cheesecake Factory keto options are limited to breakfast, salads, side dishes and dinners, but all kinds of desserts are off the chart. Cheesecake Factory's menu has over 250 items to choose from, but most are high in carbs and sugars.

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.

Why wrap springform pan in foil? ›

Wrapping the two-part springform pan in foil is insurance to keep water from getting in. Even if the cheesecake isn't baked in water, the pans have been known to get warped or slightly bent, which can let them leak.

What happens when you overbeat cheesecake batter? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

How long do you water bath a cheesecake? ›

Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.

Why do people bake cheesecake in water? ›

A water bath, also known as a bain marie, is our secret to the perfect cheesecake. It produces steam that wafts throughout the oven, helping to ensure that the cheesecake cooks evenly and stays nice and creamy. It also moderates the heat on the sides of the pan so that they edges don't cook much faster than the center.

What causes cheesecake to sink in the middle? ›

Oven temperature: A fluctuation in the oven temperature can cause the cheesecake to rise too quickly and then fall in the center as it cools. Overcooking: Cooking the cheesecake for too long can cause it to become dry and crack, leading to a sunken center.

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Name: Melvina Ondricka

Birthday: 2000-12-23

Address: Suite 382 139 Shaniqua Locks, Paulaborough, UT 90498

Phone: +636383657021

Job: Dynamic Government Specialist

Hobby: Kite flying, Watching movies, Knitting, Model building, Reading, Wood carving, Paintball

Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.