Low Carb New York Cheesecake
Low carb • Sugar-free New York cheesecake — 35 minutes bake, ten slices
This is a low-carb New York cheesecake, not a no-bake cup. Cream cheese, sour cream, allulose, and an almond-flour crust bake into a tall pale slice with a golden rim, like the photo. Thirty-five minutes in the oven. No sugar, no graham crackers.
Ten slices. Chill before you cut so the crumb stays clean.
Bake: 35
Slices: 10
Why you’ll love this cheesecake
- 7g protein per slice — cream cheese and eggs
- 5g net carbs — allulose, not sugar
- About 35 minutes bake, one springform
- Tall pale crumb, golden crust, clean wedge, like the photo
- No boxed mix, no sugar
- It stays dense if you mix on low and do not overbake
Health notes
- Protein: Cream cheese and eggs carry the slice.
- Lower carb than bakery New York cheesecake: Almond crust, no graham. Close to keto at 5g net.
- Ten slices: Macros are per slice, not the pan.
- Graham crumbs or sugar will jump the carbs. Keep the crust almond-based.
Key element — mix low, bake until the center still jiggles
A cracked cake was overmixed or overbaked. Beat on low, bake until the edges are set and the middle still moves, then chill so the slice looks like the photo.
Diabetic-Friendly
Low Carb New York Cheesecake
- Prep12 min
- Total12 min
- Calories280 kcal
Ingredients
Instructions
- Heat. Heat oven to 325 F (165 C). Line the base of an 8-inch springform.
- Crust. Mix almond flour, allulose, salt, and melted butter. Press into the base and 1 inch up the sides. Bake 8 minutes.
- Batter. Beat cream cheese on low until smooth. Add sour cream, allulose, vanilla, lemon, and salt. Beat in eggs one at a time.
- Bake. Pour into the crust. Bake 30 to 35 minutes until the edges are set and the center still jiggles.
- Chill. Cool 1 hour, then fridge at least 4 hours. Slice into 10, like the photo. One wedge is one serving.
Notes & Tips
- Soft cream cheese mixes without lumps.
- Low speed keeps air out so the cake stays dense.
- Stop when the center still jiggles. Extra time dries it.
- Chill overnight for the cleanest slice.
- A hot knife wiped between cuts keeps the crumb neat.
Variations & serving ideas
- Greek yogurt: Use 1/2 cup instead of sour cream.
- Monk fruit blend: Use a 1:1 allulose mix.
- Graham crumbs or sugar: Skip them. That is how carbs jump.
- Berry: Top each slice with 2 Tbsp raspberries.
- Lemon: Add 1 tsp extra lemon zest to the batter.
- Chocolate swirl: Marble 2 Tbsp melted sugar-free chocolate on top before baking.
- Mini: Bake in 10 muffin cups for 18 to 20 minutes.
Storage
- Refrigerator: Up to 5 days (Covered)
- Freezer: Up to 1 month (Wrap slices. Thaw in the fridge)
- Room temp: 1 hour (For serving)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 26 g |
| Sodium | 210 mg |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Protein | 7 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this cheesecake keto-friendly?
Yes. About 5g net per slice with an almond crust and allulose.
Why did it crack?
It was overmixed or overbaked. Mix on low and pull it when the center still jiggles.
Can I use graham crumbs?
Graham adds carbs. Stay with almond flour so each slice stays at about 5g net.
Why chill before slicing?
Warm cake smears. A long chill gives the tall clean wedge in the photo.
Do I need a water bath?
No. Low oven heat and a jiggle test are enough for this smaller pan.
How do I store leftovers?
Fridge up to 5 days, or freeze slices 1 month. Thaw in the fridge.
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