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Back to Basics!

It dawned on us one day that even though we have tons of low carb dessert recipes, a few of which are cheesecake related, we didn’t actually have our faithful, original cheesecake recipe published. I’m not sure what came over us or why we didn’t realize it sooner! A friend asked us if we have a low carb cheesecake recipe on Tasteaholics and we quickly nodded our heads without realizing just how much we’ve been holding out on everyone. We’re sorry!

So with just a bit of ado, we present to you our Ultimate Low Carb Cheesecake, original, classic and NY style! We don’t want to over-excite you… but each slice is only 3 net carbs! Eat all the slices!

Low Carb Cheesecake - Sugar Free, Gluten Free Classic NY Style Cheesecake

What makes a low carb cheesecake NY style? The texture is much denser and firmer than a Philadelphia style cheesecake and all others as well. The addition of sour cream either on top of the baked cake or into the batter itself also plays a part in how moist the end result is. The slightly acidic addition of sour cream can be played up even more with a bit of lemon juice, which adds freshness to the cheesecake.

Many of the NY style cheesecakes are very tall and are baked with a crust. Crustless cheesecakes are great and all, but something’s missing! Our low carb, gluten-free crust will give all other cake and pie crusts a run for their money! We use a combination of pecans and almonds, both toasted to bring out their deep, nutty flavors. It’s reminiscent of a graham cracker crust thanks to the simple addition of cinnamon. This crust is baked prior to adding the cheesecake batter to help it crisp up a bit, so don’t skip that step.

Low Carb Cheesecake - Sugar Free, Gluten Free Classic NY Style CheesecakeLet us know what toppings you like on your cheesecake. Berries? Chocolate? Caramel?

Low Carb Cheesecake - Sugar Free, Gluten Free Classic NY Style Cheesecake
Low Carb Cheesecake
Votes: 94
Rating: 4.65
Rate this recipe!
Print Recipe
Macros per serving:
• 415 Calories
• 38g of Fat
• 11g of Protein
• 3g of Net Carbs
Servings Prep Time Cook Time
12 slices 20 minutes 1.5 hours
Servings Prep Time Cook Time
12 slices 20 minutes 1.5 hours
Low Carb Cheesecake - Sugar Free, Gluten Free Classic NY Style Cheesecake
Low Carb Cheesecake
Votes: 94
Rating: 4.65
Rate this recipe!
Print Recipe
Macros per serving:
• 415 Calories
• 38g of Fat
• 11g of Protein
• 3g of Net Carbs
Servings Prep Time Cook Time
12 slices 20 minutes 1.5 hours
Servings Prep Time Cook Time
12 slices 20 minutes 1.5 hours
Servings: slices
  1. To make the crust, toast the almonds and pecans on a clean baking sheet for about 10 minutes in a 325°F oven. Toss halfway in between to make sure they are evenly toasted. Leave the oven on to be ready to cook the crust once it's ready.
  2. Once toasted, throw them into a food processor with the rest of the crust ingredients and blend until no large chunks of the nuts remain.
  3. Press the crust with your fingers or a silicone spatula into a 9 inch spring form pan to make an even, thin layer. Bake for about 10 minutes or until it has turned a golden brown and is set. After the crust has cooked, let it and the spring form pan cool before adding the cheesecake batter.
  4. While the crust is cooking, prepare the cheesecake batter by beating together the cream cheese, erythritol and stevia. Use an electric hand mixer to make this process much easier. All the chunks of the the cream cheese should be gone and the mixture should be soft and smooth.
  5. Add in 1 egg at a time, beating until each is incorporated. Then add the vanilla extract, lemon juice and salt.
  6. Lastly, add in the sour cream and stir until it's combined.
  7. By now, the crust should be baked and the spring form pan should be cool. Place the spring form pan on top of a large sheet of heavy duty aluminum foil and wrap the foil up onto the sides of the spring form pan making sure there are no openings or holes on the bottom. Place the spring form pan into a roasting tray to prepare it for the water bath.
  8. Pour in the cheesecake batter and smooth out the top with a silicone spatula. Pour hot water, carefully, around the sides of the spring form pan until it's halfway up.
  9. Carefully transfer the roasting tray with the spring form pan into the oven and bake for an hour and a half at 325°F. The top of the cake should be set but jiggly and it will continue cooking even as it is cooling.
  10. To cool the cake, turn the oven off and crack the door open. We like to leave a wooden spoon wedged in the door, leaving about a 1-2 inch gap in the door. This will let the heat escape but prevent the cake from cooling too quickly, cracking in the process.
  11. Leave the cake in the cooling oven for an hour before covering it with foil and refrigerating for at least 4 hours or preferably overnight.
  12. Top with your favorite toppings and enjoy!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!

You’ll love our Keto in Five cookbooks!

We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five and Dinner in Five.

Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!

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About the Author:

Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.


  1. Trace March 13, 2017 at 8:28 pm - Reply

    If I 1/2 this and cook it in a metal 6 muffin pan, how long do I cook it? 🙂

    • Vicky March 14, 2017 at 2:42 pm - Reply

      It’s hard to say! I would start at around 25-30 minutes and check on them. If they look set and dry on top but jiggly, that’s a good sign. If they still look wet, bake for another 10 minutes at a time until they look ready. Then follow the same directions to cool them down.

      • Trace March 15, 2017 at 8:23 pm - Reply

        Thank you! I cooked them and it was so good I brought them to 3 coworkers that are new to the diet. Now I have to print 3 copies of the recipe! 😍

        • Vicky March 16, 2017 at 1:06 pm

          Thanks for sharing! Wish your coworkers good luck with keto from us 🙂

  2. Linda January 1, 2017 at 11:48 pm - Reply

    Can you use almond flour in place of the protein powder?

    • Vicky January 2, 2017 at 7:34 am - Reply

      The protein powder gives the crust some extra stability and hold after baking. You can omit it if you don’t want to use it but the crust may be a bit more crumbly.

      • Linda January 2, 2017 at 2:34 pm - Reply

        Thanks but can I use almond flour instead of protein powder?

        • Vicky January 2, 2017 at 9:25 pm

          I don’t think you would need it. The almonds are ground with pecans to create an almond-pecan flour that you then mix with butter. If you add more almond flour, it might dry it out and make it extra crumbly.

  3. Alex November 8, 2016 at 4:38 am - Reply

    Can I use powdered sweetener in the crust instead of liquid stevia or does it have to be liquid?

    • Rami November 8, 2016 at 6:55 am - Reply

      Powdered will work in this one 🙂

      • Alex November 26, 2016 at 11:04 am - Reply

        Hi I got liquid stevia, but have found no problem with the erythritol do I still need to add it?

        • Vicky November 26, 2016 at 3:07 pm

          You use just erythritol if you like. Just add it to taste 🙂

  4. Petra November 5, 2016 at 4:56 pm - Reply

    is there any substitute for pecans? or can i use only almonds instead of pecans as i cannot find pecans in my country?

    • Vicky November 7, 2016 at 5:56 am - Reply

      You can use almonds or walnuts!

  5. michelle October 18, 2016 at 2:50 pm - Reply

    Hi, how can I replace the stevia as we cannot tolerate the metallic taste of this sweetener?

    ty, michelle

    • Vicky October 19, 2016 at 7:49 am - Reply

      Hi Michelle, we use a combination of erythritol and stevia because they both compliment each other nicely. The small amount of stevia is to help sweeten the cheesecake more without adding too much of the cooling effects of the erythritol. If you totally cannot stand stevia (and you really can’t tell in this cheesecake that it’s there) I would recommend just using a bit more erythritol or omitting it completely. You can always add a bit more sweetness by adding some berries or sugar free jam to the cheesecake when eating it.

      Hope this helped!

  6. Maya | Wholesome Yum October 7, 2016 at 12:00 pm - Reply

    I love cheesecake! Thanks for this low-carb version!

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