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Free Printable: Low Carb & Keto Food List
Get It NowMy keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
Here I explain the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter. I also have a variation using Greek yogurt — see my healthy cheesecake recipe.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first. The texture is best within 1 month, but up to 3 months is okay.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust:
Keto Cheesecake Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Almond Flour Cheesecake Crust:
-
Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Keto Cheesecake Filling:
-
Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
-
Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
-
Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
-
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips & substitutions: See the details in the post above! I’ve got ways to make this keto cheesecake with different crusts (or crustless), the impact of different sweeteners, and tips to avoid cracking, a gritty texture, or a runny or crumbly filling.
- Carb count differences: Many online calculators get the nutrition info wrong for this recipe. See the details on why in the post above.
- Topping ideas: You can use raspberry sauce (from my Easy Keto Cookbook), one of my recipes for sugar-free chocolate syrup, sugar-free whipped cream, and/or sugar-free caramel sauce, or simply fresh berries.
- Store: 3-5 days in the fridge.
- Freeze: Up to 1 month for the best texture, but up to 3 months is okay. To get good results when freezing, see my instructions in the post above.
- Thaw: In the fridge overnight, or on the counter for 2-4 hours.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
2,230 Comments
Wholesome Yum A
0Hi. I have enough powdered sugar to use in the crust but have monk fruit blend granulated as well. Do you recommend taste wise using the powdered sugar in both the crust and cheesecake filling? Also did you use a water bath? Thank you.
Wholesome Yum M
0Hi Amanda, What works best is to use granulated in the crust and powdered sweetener in the cheesecake filling. You do not need to use a water bath unless you are at high altitude.
Wholesome Yum A
0Hi. How many tablespoons of butter did you use to get 1/3 cup and does it matter if you use salted or unsalted? Thanks.
Wholesome Yum M
0Hi Amanda, There are 5.333 tablespoons (or 5 tablespoons + 1 teaspoon) of butter in 1/3 cup. Generally, when baking it’s best to use unsalted butter, but whatever you have on hand should work fine for this application.
Sherrie
0This recipe is great. I have made this cheesecake multiple times. It had never failed. I tweaked it and use a finely ground nut crust. There is never a piece left. The non gf/sf guests enjoy it as much as those with special diet requirements.
Jay
0My first keto cheesecake and it was perfect when I got it out of the oven. But while it was cooling it cracked in the middle…broke my heart It doesn’t matter though. It was my first cake and I remembered how perfect it was for at least 10 mins. Have not tasted yet still happy and smiling just looking at it. Thank you for sharing your experiences and recipes. Be safe and be well.
Wholesome Yum M
0Hi Jay, Don’t let that crack bother you. It’s very common for cheesecakes to crack, and it definitely won’t affect how delicious it’s going to be! Enjoy!
Johana
0Would this be okay to freeze? Hubs is doing keto and wants some sort of dessert so I was hoping to freeze individual servings for him.
Wholesome Yum M
0Hi Johana, Cheesecake is very sensitive to freezer burn, so it needs to be wrapped well. I suggest par freezing your slices and then wrap them tightly in plastic wrap then aluminum foil. They should keep for up to 2 months in the freezer.
Julia
0Hi there, can I add berries etc. in the cheesecake filling and then cook?
Wholesome Yum M
0Hi Julia, Yes, that sounds like a fun addition!
Tina
0Why does this recipe use lemon juice? Will it taste like lemon?
Wholesome Yum M
0Hi Tina, It will not taste like lemon. The lemon juice gives the recipe a slightly more neutral flavor profile, cutting some of the harsh cream cheese flavors. If you wanted a lemon cheesecake, you would either need to add a lot more lemon juice or use a lemon extract to give it that flavor profile.
Jen
0Cheesecake is my ultimate favorite dessert and I absolutely LOVED this recipe! Plus! It’s even teenager approved! Any chance you’ve got a pumpkin chocolate chip cheesecake recipe?
Wholesome Yum M
0Hi Jen, I don’t have that exact flavor combination worked out yet, but I do have a Keto Pumpkin Cheesecake here and a (No Bake!) Keto Chocolate Cheesecake here! Enjoy!
Lisa R
0Great recipe! My husband and kids did not even know it was sugar free. I served it with sliced strawberries and sugar free whipped cream.
I do not have have a springform pan. I used 2 regular round cake pans and lined them with Reynolds non stick foil. Put half of crust and filling in each. It baked in half the time. The beauty of the non stick foil is you can pull the whole cake out of the pan easily. No need for a springform pan.
Annabel
0Great!
Patrick
0I made this yesterday and it is awesome. I froze half and am eating the other half all by myself!!! Thanks for a great recipe.
Tom
0Most beautiful cheesecake I have ever made! When I put blueberry sauce on it, it did crack a bit, I guess it wasn’t as cool as I thought. But I wasn’t taking it anywhere, so no prob, it was totally delicious!! This is also a very easy recipe. I will be using this one as my go-to for cheescake.
Tom
0This is the most beautiful cheesecake I’ve ever made. When I poured blueberry sauce on top, it did crack, so it must not have been as cool as I thought. But I wasn’t taking it anywhere, so it didn’t matter, and the taste is terrific! It’s a really large cheesecake, so I can see why it’s 16 servings. This is my new go-to for cheesecakes!
Gay Smith
0Love love love this receipe !! Had some fun with last one.. I took about a cup of mixture out and added sugar free rasp jello.. not much. Just enough for a little flavor and color.. and a couple drops of rasp flavoring.. then swirled it in.. made for nice picture and a little fun..
Lisa
0I haven’t made this yet but I’m planning on it. I’d like to make a peanut butter cheesecake for my husband as those are his two favorite flavors. How can I add peanut butter to this recipe? Or do you have a peanut butter cheesecake recipe? Can’t wait to make this! I’ve never made a cheesecake before so this should be interesting.
Wholesome Yum M
0Hi Lisa, You can add a couple tablespoons of peanut butter to the cheesecake filling without needing to alter the rest of the recipe. Anything more than 2 tablespoons and you may need to add a liquid to keep the correct consistency of the cheesecake. Best of luck!
Tina
0Wow!!! Love this recipe – comes out perfect every time! Once it’s cooled. I cut it into pieces and wrap in plastic wrap then bag it in freezer bags and freeze. The last cheesecake I made lasted 2 months. I topped it with sugar free Carmel sauce, Lilly’s sugar free chocolate chips and pecans. Amazing!!!!
Laura
0So good!! I think you could probably pass this off as the real thing!!!
Michelle
0Delicious but I reduced sweetener by 1/4 cup in cheesecake & crust. Used monk fruit, delicious
Lee
0Way too sweet on the crust. What a waste of almond flour. Yes, I read the recipe correctly.
Wholesome Yum M
0Hi Lee, I’m sorry this didn’t turn out as you had hoped. It’s common for traditional graham cracker cheesecake crusts to call for sugar in them. That lightly sweet element compliments the filling. Perhaps next time you’d rather leave the sweetner out completely?
Ellen Whittle
0is there a method for calculating the amount of sugars and carbs in the crust
and filling separately?
Wholesome Yum M
0Hi Ellen, You can search for an online recipe calculator. That’s probably the most accurate way to get carb counts for the ingredients you are using.
Stephanie Adams
0If I wanted to use your allulose sweetener instead of erythritol, would it be 1:1 sub?
Wholesome Yum M
0Hi Stephanie, Yes, allulose and erythritol are a 1:1 substitution.
Mandy
0I wonder could I substitute powdered allulose for the erythritol in this recipe? I’ve read it’s similar sweetness.
Maya | Wholesome Yum
0Hi Mandy, Yes, absolutely! I’ve done that before and it’s delicious, possibly even more creamy. You can get powdered allulose here, or if you like it sweeter, try powdered monk fruit allulose blend.
Uzi
0Hi,
Can we add sour cream to the mixture?
Wholesome Yum M
0Hi Uzi, Yes, I think that would work fine. I think 1/4 cup of sour cream would suit this recipe fine.
Velvet Siprian
0Great recipe. I used Swerve sweetener and doubled the lemon juice. Soo good.
jordan
0Way too sweet. I’ll definitely cut back by half.
Christy
0When I put the cheesecake in the fridge does it need to be covered?
Wholesome Yum M
0Hi Christy, Yes, it needs plastic wrap over the top to keep it protected from the other foods in your fridge.
Joanna
0I haven’t made this yet but have utilized this site for other recipes.
I have an almond allergy and will use coconut flour instead. Any suggestions I should keep in mind with the substitution?
Wholesome Yum M
0Hi Joanna, Coconut flour is very absorbent. I recommend reducing the amount of coconut flour by 1/2 c, and be prepared to increase the amount of melted butter by 2-3 Tbs. I wouldn’t pour all the melted butter in at once, but work in the amount you need. You’ll want an overall moist, mealy texture that you can press into the bottom of your springform pan.
Joanna
0Thanks for the tip
Miriam
0This recipe is easy and delicious! Yum! Thanks for sharing!
Bharat
0Can we use coconut cream/coconut butter instead of cream cheese?
Wholesome Yum M
0Hi Bharat, That swap will not work in this recipe. I suggest looking for a dairy-free version of cream cheese instead.
Adrianne Marskell
0This is truly the best cheesecake recipe. Not the best no added sugar recipe – just the best recipe. Thank you so much!
Camelia Negrau
0Heya, I’m trying the recipe tonight, but how many grams is 32 oz? It’s saying 907 if I convert it, but then if I do it to cups, it’s saying 4=544g. So how many grams total for this, please?
Wholesome Yum M
0Hi Camelia, It’s 907 grams or 4 8oz packages of cream cheese.
Amanda Webb
0I’m in love thank you!!! *swoons* ♥️
Absolutely the best!
Kelly Cohen
0Would I change the cooking time for smaller pans
Maya | Wholesome Yum
0Hi Kelly, Yes, the cook time would be reduced with smaller pans. How much really depends on the pan.
Morgs
0I followed the recipe exactly and the first time it turned out amazing! Like we couldn’t stop eating it! Then I just made it again and for some reason it turned out kind of grainy. Why do you think it would turn out grainy and gritty? because I would love to keep this on my regular menu!
Wholesome Yum M
0Hi Morgs, Did you let the cream cheese come to room temperature? The texture and consistency is best when you allow the cream cheese to soften before whipping up into the cheesecake filling.
Teresa
0As per a similar recipe on another site…
Cook and cool:
1. Add 1 cup of water to the bottom of the pressure cooker. Place the trivet over the water, with its handles resting on the sides of the pot. Place the cheesecake pan on top of the trivet.
2. Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 15 minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position.
3. Carefully lift the lid to avoid dripping condensation on the cheesecake. The top of the cheesecake should be jiggly but not liquid. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface. Turn off the pressure cooker.
4. Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.
5. After it has cooled, loosely drape a paper towel over the cheesecake pan and refrigerate for at least 24 hours. Do not seal tightly because the cheesecake needs to dehydrate.
6. Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and Serve
Joan
0Hi, I made this cheesecake the other day and it is SOOOOO yummy! I made one change to the crust and that is I used 1 cup almond flour and 1 cup ground pecans. I toasted both in a skillet then assembled the crust per the recipe. Amazingly good! By the way this was my first time baking a cheesecake, your recipe and instructions were so simple and easy to follow it was a breeze!
Joan
0Hi! I made this the other day and this cheesecake is SOOOOOO yummy! I only made one change to the crust and that is I used 1 cup almond flour and 1 cup ground pecans. I toasted both in a skillet and then assembled the crust per the recipe. Amazingly good! By the way this was my first time baking a cheesecake, your directions were so simple and easy to follow it was a breeze!
Judy
0Can this be made into a chocolate cheesecake?
Thank you very much!
Btw, you double chocolate protein muffins Are OUTSTANDING!!!
Wholesome Yum M
0Hi Judy, You may be interested in my Chocolate Cheesecake recipe!
Teresa
0Can this recipe made in an instant pot?
Wholesome Yum M
0Hi Teresa, I have seen Instant Pot cheesecake recipes, but have not tried one. I’m not sure if it can be done with this recipe. Please let us know how it turns out if you decide to try it!
Gary
0Can I use this recipe and cook in pressure cooker? If so, what do you recommend?
Wholesome Yum M
0Hi Gary, I have seen Pressure cooker or Instant Pot cheesecake recipes, but have not tried one. I’m not sure if it can be done with this recipe. Please let us know how it turns out if you decide to try it!
Jeff Crozier
0No issues just a couple of changes. Hope you are not offended. Ha ha
I added an egg for some more stability.
I reduced the sweetener to 3/4 as I like it less sweet
Biggest change was I dropped the temp to 325. Covered the bottom of the springform in foil and placed in a hot water bath.
This cooks the cheesecake more evenly and has no cracks.
Love love love the recipe!
Ann
0Why don’t you have the raspberry sauce recipe on here. The picture makes it look so good… but it’s not even on your site.
Wholesome Yum M
0Hi Ann, The recipe for the raspberry sauce is so simple, it doesn’t need it’s own post! The instructions are the first bullet point listed in the recipe card notes.
Claudine
0Hi quick question: I’ve made this twice and both times the crust separates from the cheesecake. I followed the instructions on cooling overnight. Not sure what I’m doing wrong?
Wholesome Yum M
0Hi Claudine, It sounds like maybe your filling is a little dry. Try adding 1-2 Tbsps of heavy cream to the filling mixture and see if it helps with the separation issue.
Jessica
0Hi Maya!
Is it possible to sub out 1/2 of the cream cheese with full fat greek yogurt?
Jessica
Wholesome Yum M
0Hi Jessica, I think that should work. If you were nervous about the cheesecake setting, you could add 1 Tbsp of gelatin to the filling as insurance.
Polya
0Hi, Maya. Would it be OK to do this with homemade Ricotta? Thanks
Wholesome Yum M
0Hi Polya, I’m sorry, I don’t think this would work.
Ag
0This recipe is wonderful. Perfect consistency when baked properly. I added 1/2c sour cream near the end and this makes the cheesecake even more gentle and creamy. Simply unbelievable! Thanks so much.
Cindy
0Hi, If I wanted to bake this in a water bath can you tell me how long to bake time would be? Thank you so much.
Wholesome Yum M
0Hi Cindy, A water bath is a great way to ensure even baking, especially for those baking at a higher altitude. Please remember to cover the bottom of the springform pan with tin foil to prevent water seeping into the seams of the springform pan. Put the springform in a larger pan with high sides for the water. Fill the larger pan (be careful not to splash into your cheesecake batter!) about halfway up the springform pan with hot water. Bake time will increase by about half (roughly 65 – 80 minutes), but be sure to keep an eye on it and ready to pull it when it is set around the edges and slightly jiggly in the center. Please let us know how your cheesecake turned out and what time you ended up pulling it from the oven. Enjoy!
Judith Adams
0What size springform pan?
Wholesome Yum M
0Hi Judith, Use a 9″ springform pan.
Stella
0I’m not a very skilled baker, but this cheesecake was easy and came out great. The flavour is wonderful – even the crust is perfect. My keto-dieting husband is obsessed – he says “this is so good” after almost every bite!
Nicole
0I’m not a huge cheesecake fan, but I need to provide a dessert for a small (4 people) dinner party. Since I just started Keto I don’t want to sabotage myself just out of the gate by making a “regular” dessert. Your recipe for cheesecake was recommended by many and I would love to try it but is there any way to scale it down to say 1/2 the size (serving 8 instead of 16)?
Wholesome Yum M
0Hi Nicole, You can absolutely half this recipe! It will make a much smaller cheesecake in a regular spring form pan, so start checking for doneness about 20- 30 minutes in.