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Keto Cheesecake

This creamy, low carb cheesecake is rich and delicious, perfect for satisfying dessert cravings without guilt. Easy to make and no crust involved!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cheesecake Ingredients
  • 16 oz cream cheese, softened Let it soften at room temperature for smooth mixing.
  • 1 tsp vanilla extract
  • 3/4 cup keto-friendly sweetener (e.g., erythritol or monk fruit) Sweetener should be to taste.
  • 1/2 cup sour cream Adds tanginess.
  • 2 large eggs Bring to room temperature for better mixing.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Grease a springform pan or pie plate.
  3. In a mixing bowl, combine softened cream cheese, vanilla extract, sweetener, sour cream, and eggs.
  4. Blend until smooth and creamy without lumps.
  5. Pour the mixture into the prepared pan and level the surface.
Baking
  1. Bake for about 45-60 minutes, checking at 45 minutes. The cheesecake should jiggle slightly in the center.
  2. Allow the cheesecake to cool on the counter.
  3. Chill in the refrigerator for at least a few hours, preferably overnight.

Notes

If the cheesecake cracks, cover it with toppings. This cheesecake can be stored in the fridge for up to 5 days. For longer storage, freeze in slices and thaw as needed.