Description
Your Ingredient List for a Perfect Low-Carb Cheesecake. Full‑fat cream cheese, sour cream, and keto‑friendly sweetener create an ultra‑creamy, tangy cheesecake with a smooth, crack‑free top thanks to a gentle water‑bath bake and slow cooling.
Ingredients
Units
Scale
For the Creamy Cheesecake Filling
- 24 oz full‑fat cream cheese, softened (room temperature for lump‑free batter)
- 5 Tbsp unsalted butter, softened (adds richness and silky mouthfeel)
- 1 cup powdered Swerve sweetener (erythritol; zero net carbs)
- 3/4 cup full‑fat sour cream, room temp (NY‑style tang and extra creaminess)
- 2 tsp lemon zest, grated (brightens and balances richness)
- 1 1/2 tsp vanilla extract
- 3 large eggs, room temperature (add one at a time on low speed)
Instructions
- Prep oven & pan: Heat oven to 300°F (150°C). Grease a 9-inch springform pan, line bottom with parchment, and grease parchment. Wrap the outside of the pan in a double layer of heavy-duty foil to waterproof it for a water bath.
- Make smooth base: In a large bowl, beat softened cream cheese and butter on medium 1–2 minutes until completely smooth. Scrape bowl. Beat in powdered Swerve until combined and silky.
- Add flavor & creaminess: Mix in sour cream, lemon zest, and vanilla until the batter is glossy and uniform, scraping bowl and beaters as needed.
- Incorporate eggs gently: On low speed, add eggs one at a time, mixing just until each disappears. Do not overbeat; excess air can cause cracking.
- Bake in a water bath: Pour batter into prepared pan and smooth top. Set pan in a large roasting pan, place in oven, then carefully pour boiling water into the roasting pan to halfway up the springform. Bake 70–90 minutes, until edges are set and the center (2–3 inches) still jiggles slightly.
- Slow cool & chill: Turn off oven and crack door; cool cheesecake inside for 1 hour. Remove to a wire rack, unwrap foil, and cool to room temp. Run a knife around the edge, release the ring, and refrigerate at least 4 hours (preferably overnight) before slicing.
Notes
No-crack insurance: Keep ingredients at room temperature, avoid overbeating the eggs, bake low and slow in a water bath, and cool gradually. These steps minimize air bubbles and temperature shock for a flawlessly smooth top.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Cuisine: American, Keto
Nutrition
- Calories: 365
- Fat: 35
- Carbohydrates: 5
- Protein: 7
