The Best Keto Cheesecake Recipe - No Water Bath! (2024)

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4.91 from 317 votes

This really is the best low carb and keto cheesecake recipe. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"

Prep Time20 minutes mins

Cook Time50 minutes mins

Equipment

Springform Pan 10 inches (24cm) by 3 inches (8cm)

Ingredients

For the crust

1 ½ Cups almond flour (see my favorite on Amazon)
¼ Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
1 teaspoon Cinnamon
6 Tablespoons Butter, melted

For the filling

48 ounces full fat cream cheese, room temperature
2 Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)
5 Large Eggs room temperature
8 Ounces Sour Cream room temperature
1 Tablespoon Vanilla extract

US Customary - Metric

Instructions

Pre-heat the oven to 325F (160C). Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.
Add in the room temperature eggs one at a time and beat until well incorporated.
Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.
Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

Notes

Make a smaller keto cheesecake - You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs. During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
Nut freeversion:If you are intolerant to almonds, you can do a 1 for 1 swap withsunflower seed flour!
Pan size: This keto cheesecake recipe requires a large springform pan. I have linked to one in the recipe carb above. If you use one that is too small, you will have leftover filling.
Crustless low carb cheesecake:To make this without a crust, line the inside of the springform pan with parchment paper. You can also butter the sides and bottom really well. Then continue with the cheesecake as normal.
Keto pumpkin cheesecake: Simply replace the sour cream with pumpkin puree and add in 1 teaspoon of pumpkin pie spice.
Very important: The most important thing you should know when it comes to making a traditional cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese. Submerging your eggs in warm water will help speed up the process of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.
Freezing: This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
- This is a good reference for freezing a whole cheesecake
- To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.

Nutrition

The Best Keto Cheesecake Recipe - No Water Bath! (2024)

FAQs

Can you skip the water bath for cheesecake? ›

You can absolutely make a cheesecake without a traditional water bath. The traditional water bath provides two elements: a steamy, humid oven environment that prevents your cheesecake from drying out on top and insulation for protecting the cheesecake from drastic temperature changes.

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Why do some cheesecakes require a water bath? ›

A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling. Otherwise, the dessert may get a rubbery texture. It also prevents cracking along the surface and browning on the top.

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How do you keep a cheesecake from cracking without a water bath? ›

Don't overbake your cake.

It may crack if it's too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator. Tap the pan on the sides and if the center has firmed up like jello, remove the cake from the oven.

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Can I use a steam oven instead of a water bath? ›

Steam baking, which adds steam into a hot oven, helps breads of all kinds rise completely as they bake. Steam capability is also great for baking more delicate items like custards. It can offer the same protection as a water bath without actually needing to use a water bath.

Learn More Now ›

Which baking method is best for cheesecake? ›

Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

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What happens to a cheesecake if the water bath leaks? ›

However, sometimes the water can leak into even the tightest spring form pan, and the crust can get mushy. It's a lot of work to end up with soggy graham crackers, so this extra step of water-proofing the cake pans, if you will, is well worth it.

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Can I bake cheesecake in an aluminum pan? ›

Two deep-dish pie plates, 9-inch cake pans or 8×4-inch loaf pans would all work well. If you would like to remove the cheesecake from the pan, be sure to line the base and sides with parchment paper first. You could also bake the cheesecake in an aluminum foil pan and cut it away to reveal the cake.

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Why is my cheesecake still wet in the middle? ›

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

How do you make cheesecake less watery? ›

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

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What not to do when making cheesecake? ›

Don't Overbake. An overbaked cheesecake will cause unattractive cracks and a dry, crumbly texture. Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle.

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How to stop cheesecake base from going soggy? ›

Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it. The egg wash will form a layer between the cheesecake base and filling, and this will help to reduce the amount of moisture penetrating the biscuit base.

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What are the alternatives to water baths in the laboratory? ›

One alternative is an oil bath, where instead of using water, a heat-resistant oil is used as the medium. Oil baths are suitable for higher temperature applications and provide better temperature uniformity and stability. They are commonly used in industrial and research laboratories.