This super simple New York style cheesecake tastes just like the real thing!
Looking for a simple low-carb or keto cheesecake recipe that works every time? This is it! This recipe is incredibly easy to make and uses only a handful of ingredients to deliver a cheesecake that is out of this world. Plus, it’s gluten-free too!
The method for this cheesecake is similar to any baked cheesecake, which is what allows it to taste like the real thing. But whereas regular cheesecake is pretty high in carbs due to all the sugar, this low-carb cheesecake serves up 12 delicious slices with only 2g of carbs and 2g of sugar per serving! And for those of you who like a little protein kick, each slice gives you 8g of this vital macronutrient.
The lemon zest and juice give this creamy smooth cheesecake a mouth-watering tang, whilst the pecans deliver a luxurious buttery crust. Once baked you can serve it as is or top it with your favourite low-carb toppings, such as a sugar-free mixed berry sauce.
Prep: 10 mins
Cook: 55 min (+ 4 hours min chilling time)
Makes: 12 Servings
For the pecan crust
60 g salted butter, melted
1/2 tsp vanilla extract (optional)
1 tsp mixed spice (optional)
Salted butter, for greasing
For the filling
600 g cream cheese, room temperature
1 tsp honey (optional)
125 ml crème fraîche
3 eggs, room temperature
2 tsp lemon, zest
1 tsp lemon, juice
1 tsp vanilla extract
Preheat the oven to 165°C (gas mark 3) and grease a 23cm (9 inch) springform pan with butter.
Using a food processor, pulse the pecans until finely ground. Then add the ground pecans, melted butter, vanilla extract and mixed spice and pulse together until well combined. The dough will be slightly crumbly
Press the mixture into the bottom of the prepared springform pan, forming an even crust.
Bake for about 10-12 minutes. When done, set aside to cool for about 10 minutes and leave the oven on the same temperature setting.
Meanwhile, blitz the cream cheese and honey together in the clean food processor until fluffy. Keep the food processor at low to medium the whole time to prevent too many air bubbles.
Add in the crème fraîche and pulse to combine. Then add the eggs, one at a time, pulsing the food processor between each addition. Finally, add in the lemon zest, juice and vanilla extract.
Pour the filling into the springform pan over the crust and smooth into an even layer using a spatula or spoon.
Bake for about 45-55 minutes or until the centre jiggles and the outer portion is set. Then turn off the oven and leave cheesecake to cool in oven.
Remove the cheesecake from the oven. Once cool, slide a thin spatula in between the pan edge and the cheesecake, to loosen the cheesecake from the pan. Do not remove it from the pan yet.
If still slightly warm, cool to room temperature, then cover and refrigerate for a minimum of 4 hours (ideally overnight), until completely set.
Remove cake from pan and serve with toppings of your choice or serve it as it is.
We used 225g mixed berries in a pan with 4tbsp of water and ½ tsp almond extract (optional). Heat all the ingredients and let it simmer until the berries are soft and the liquid has reduced. Allow it to cool and spoon over cheesecake before serving.
Instead of a food processor, you can use a hand mixer to combine the ingredients for the filling.
If you can’t get hold of crème fraiche or simply fancy a change, you can substitute for equal amounts of double cream.
To prevent the cheesecake cracking, make sure the cheesecake cools first in the oven and then on the counter before refrigerating.
If you want to be doubly safe with cracking prevention, you can always bake the cheesecake in a water bath. To do this, line the outside of the springform pan with foil to stop moisture getting in, pour a little water into a bigger pan, and place the foil lined cheesecake pan inside. Then bake.
If you want a sweeter cheesecake, you can add a little more honey or sweetener of your choice to the filling.
You can try different nuts for the crust such as ground almonds, macadamia, hazelnut or why not try a nutty combo!
Once cooled fully, this can be stored in airtight container for up to 5 days. You can also make it ahead and freeze it. Either freeze the entire cheesecake uncut or carefully wrap and freeze individual slices. Let it thaw in the refrigerator overnight or at room temperature before devouring.
Nutrition per serving:
Total carbs: 2g
Net carbs: 1g