Classic Keto Cheesecake
ChefKetogenic.comDifficultyBeginnerCheesecake is a staple dessert on the ketogenic diet! This simple, yet delicious, keto cheesecake recipe is the only dessert recipe you'll need! Looking to switch it up? Try topping with your favorite berries (like strawberries, blueberries, or raspberries), keto chocolate chips, or unsweetened cocoa powder!
Serving Size 1 slice
Servings 16
Net Carbs
- Amount Per Serving
- Calories 258
- % Daily Value *
- Total Fat 22.1g34%
- Total Carbohydrate 4g2%
- Dietary Fiber 1.2g5%
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F and coat a 12-inch springform pan with cooking spray
Using a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, blend the filling ingredients until smooth.
Place the ingredients for the crust in another mixing bowl and mix together with a fork until a rough dough forms.
Press the crust into the bottom of the greased sprinform pan and par-bake for 4 to 5 minutes. Option to bring the crust up the sides or just leave it on the bottom layer.
Place a sheet pan in the oven and fill it 1/3 full of water to make a water bath for the springform pan. Pour the filling over the par-baked crust and place the springform pan in the water bath. Bake for 32 to 35 minutes, until the keto cheesecake is firm but not browned.
Remove the keto cheesecake from the oven and allow to cool to room temperature in the pan, then remove the outer ring from the pan and place the cake in the refrigerator to chill.
To serve, cut the keto cheesecake into 16 equal slices and garnish with berries if desired. Store in an airtight container in the refrigerator for up to 1 week.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350°F and coat a 12-inch springform pan with cooking spray
Using a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, blend the filling ingredients until smooth.
Place the ingredients for the crust in another mixing bowl and mix together with a fork until a rough dough forms.
Press the crust into the bottom of the greased sprinform pan and par-bake for 4 to 5 minutes. Option to bring the crust up the sides or just leave it on the bottom layer.
Place a sheet pan in the oven and fill it 1/3 full of water to make a water bath for the springform pan. Pour the filling over the par-baked crust and place the springform pan in the water bath. Bake for 32 to 35 minutes, until the keto cheesecake is firm but not browned.
Remove the keto cheesecake from the oven and allow to cool to room temperature in the pan, then remove the outer ring from the pan and place the cake in the refrigerator to chill.
To serve, cut the keto cheesecake into 16 equal slices and garnish with berries if desired. Store in an airtight container in the refrigerator for up to 1 week.
