Low-Carb Cheesecake

low-carb cheesecake
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  • Prep Time
    45 min
  • Cook Time
    75 min
  • Total Time
    120 min
  • Yield
    16 servings

This is a basic low-carb cheesecake recipe, which is sugar-free and gluten-free. It is fairly dense (and becomes more so when completely cold). We like it with a strawberry topping, especially when strawberries are in season. I haven't tried very much variation as far as fat levels in the cream cheese, but I think you can substitute, at least to an extent. When I tried just substituting low-fat for one of the bricks, the batter seemed slightly looser, but I only detected a slight difference in the final product.


  • 3 packages (1 and 1/2 lbs) cream cheese (room temperature)
  • 4 eggs (preferably room temperature)
  • 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
  • 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
  • 1 and 1/3 cups sugar equivalent of artificial sweetener (I like zero-carb liquid sweeteners for this recipe)
  • 1/4 cup sour cream
  • Crust:
  • 1 cup almond meal
  • 2 Tablespoons melted butter
  • 2 Tablespoons sugar equivalent in artificial sweetener


Heat oven to 375 F.

Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)

Make the Crust: Combine the ingredients for the crust, and press into the bottom of a springform pan.

Bake for 8 to 10 minutes, until fragrant and just beginning to brown.

Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).

Make the Cheesecake: Put the cream cheese in a mixing bowl, and beat until fluffy. Add the other ingredients, scraping the bowl and beaters each time (this is very important), and fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan, on top of the crust.

Instructions for using a water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from the oven.

Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops.

If you have a pizza stone, bricks, or unglazed tile in the oven (these retain heat), the temperature will drop at a slower rate.  I feel I get better results with this method. Put the cheesecake on a baking sheet in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F.

Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.

Chill the cheesecake completely in the refrigerator before cutting - this will take at least two hours. Top with fruit, if desired.  Here is a recipe for Sugar-Free Strawberry Topping, which works well.

Makes 16 servings.

Nutritional Information: Each serving has 2 grams of effective carbohydrate plus 1 gram of fiber, 6 grams of protein, and 221 calories.

* Alton Brown of the "Good Eats" TV show says of pizza stones: "You could march down to Gourmets 'R Us and plop down 30 or 40 bucks for a pizza stone. But a well-placed, unglazed quarry tile for 99 cents from a building supply will do the job just fine."

Also, try my Low-Carb Pumpkin Cheesecake, Low-Carb Lemon Cheesecake, and No-Bake Low-Carb Cheesecake.

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