Keto New York Cheesecake with Almond Flour Crust

Keto New York Cheesecake with Almond Flour Crust

Ever wondered if you could recreate that perfect New York cheesecake slice without derailing your keto goals?

I spent countless weekends trying to nail the perfect keto cheesecake recipe after my doctor told me to cut carbs.
The good news? This keto New York cheesecake with almond flour crust delivers all that creamy, tangy perfection you’re craving.

No more staring longingly at regular cheesecake while everyone else indulges.

KEY INFO

Prep time: 25 minutes
Cook time: 50 minutes
Total time: 5 hours (including chilling)
Servings: 10 generous slices
Difficulty level: Moderate
Dietary tags: Keto, Low-carb, Gluten-free

EQUIPMENT NEEDED

Essential tools:

• 9-inch springform pan
• Stand mixer or hand mixer
• 2 large mixing bowls
• Measuring cups and spoons
• Rubber spatula

Simple alternatives:

• Use a regular 9-inch cake pan lined with parchment (harder to remove but works)
• Hand whisk instead of mixer (expect a serious arm workout)

INGREDIENTS

For the Almond Flour Crust:

• 2 cups almond flour (200g)
• 5 tablespoons melted butter (70g)
• 3 tablespoons granulated sweetener like Swerve (36g)
• 1 teaspoon vanilla extract
• Pinch of salt

For the Keto Cheesecake Filling:

• 24 oz cream cheese, room temperature (680g)
• ¾ cup granulated keto sweetener (144g) [Allulose works beautifully]
• 4 large eggs, room temperature
• ½ cup sour cream (120ml)
• 1 tablespoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest [optional but amazing]

METHOD

1. Preheat your oven to 350°F (175°C).
   Grease your springform pan with butter.
2. Make the almond flour crust.
   Mix almond flour, melted butter, sweetener, vanilla, and salt until it looks like wet sand.
3. Press the crust mixture firmly into the bottom of your pan.
   I use the bottom of a measuring cup to get it really compact and even.
4. Bake the crust for 10-12 minutes until lightly golden.
   Don’t let it get too brown or it’ll taste bitter.



5. Beat the cream cheese and sweetener until completely smooth.
   This takes about 3-4 minutes with a stand mixer.
   No lumps allowed here.
6. Add eggs one at a time, beating well after each addition.
   Scrape down the bowl sides between each egg.
7. Mix in sour cream, vanilla, lemon juice, and zest until just combined.
   Don’t overmix or you’ll get cracks.



8. Pour the filling over the baked crust.
   Give the pan a gentle tap to release air bubbles.
9. Bake for 45-50 minutes until the center is almost set.
   It should still jiggle slightly when you shake the pan.
   The center will look slightly underdone – that’s perfect.
10. Turn off the oven and crack the door open.
    Let the cheesecake cool in the oven for 1 hour.
11. Remove and cool completely at room temperature.
    Then refrigerate for at least 4 hours or overnight.

CRUCIAL TIPS

• Room temperature ingredients are non-negotiable – cold cream cheese creates lumps no amount of beating will fix
• Don’t overbake – the center should still wobble when done
• Gradual cooling prevents cracks – sudden temperature changes are the enemy
• Chill overnight for best texture – I know it’s torture to wait, but trust me

Storage & Scaling

Storage:

• Refrigerate covered for up to 5 days
• Freeze whole or in slices for up to 3 months
• Thaw frozen slices in the fridge overnight

Scaling tips:

• Half the recipe works perfectly in a 6-inch pan
• Double it for a crowd using two 9-inch pans

Common mistakes to avoid:

• Overmixing the filling (hello, cracks!)
• Not letting ingredients come to room temperature
• Opening the oven door during baking
• Cutting before fully chilled

Delicious variations:

• Chocolate keto cheesecake: Add ¼ cup cocoa powder to the filling
• Berry swirl: Swirl in sugar-free berry puree before baking
• Pecan crust: Replace half the almond flour with chopped pecans

This keto New York cheesecake has saved my sanity more times than I can count.
Last month, I brought it to a dinner party and three people asked for the recipe before dessert was finished.

The almond flour crust gives you that perfect buttery base without the carb overload.
And that filling? Pure silky heaven that rivals any traditional cheesecake.

Your keto diet just got a whole lot more exciting.