This Basic New York Cheesecake is rich, smooth, and perfectly creamy with a lightly spiced almond flour crust. It delivers that classic bakery-style texture without the sugar overload, making it ideal for anyone following a low-carb or keto lifestyle. Simple ingredients and a gentle water bath help create a cheesecake that bakes evenly and slices beautifully every time.
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This cheesecake is perfect for holidays, birthdays, or anytime you want a dependable dessert that feels special without being complicated. It’s lightly sweetened, balanced with vanilla and cinnamon, and firm enough to hold its shape while staying luxuriously creamy inside.
Ingredients
Crust
- Almond flour – I use finely ground almond flour so the crust holds together; coarse flour can feel sandy.
- Butter – Butter gives the crust structure and flavor; coconut oil works, but it won’t taste as rich.
- Cinnamon – A small amount adds warmth without overpowering the cheesecake.
- Stevia powder – Use a concentrated powder, not liquid, so the crust doesn’t turn soggy.
Cheesecake Filling
- Cream cheese – Full-fat, block-style cream cheese works best; spreadable tubs won’t set properly.
- Powdered erythritol – Powdered sweetener dissolves smoothly; granulated can leave a gritty texture.
- Stevia powder – Don’t add more, or the cheesecake will taste bitter.
- Vanilla essence – Pure vanilla gives better flavor than artificial, especially in simple desserts.
- Large eggs – Add one at a time to prevent overmixing, which causes cracks.
- Sour cream – Full-fat sour cream only. Low-fat or non-fat will make the texture thin and watery.
How To Make Basic New York Cheesecake
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 180°C (350°F). Place a shallow baking pan filled with about 1 inch of water on the bottom rack. This simple steam bath helps keep your cheesecake from cracking and drying out. While the oven heats, line a 7-inch springform pan with parchment on the bottom and along the sides so the cheesecake releases easily later.
In a medium mixing bowl, whisk together the almond flour, cinnamon, and stevia powder. Pour in the melted butter and stir with a silicone spatula until the mixture looks like damp crumbs.
Press the crust evenly into the bottom of the prepared pan using your palms or the back of a spoon. Bake the crust on the middle rack for 10 minutes, then remove it and lower the oven temperature to 150°C (300°F).
While the crust cools slightly, make the filling. Add the softened cream cheese to a large mixing bowl and beat it with a hand mixer or stand mixer fitted with the paddle attachment until completely smooth. Take your time here. Any lumps now will show up in the finished cheesecake.
Add the powdered erythritol and stevia, then mix again until fully blended. Scrape down the sides of the bowl with a rubber spatula so everything stays evenly mixed. Pour in the vanilla and blend just until combined.
Add the eggs one at a time, mixing on low speed after each addition. Once the eggs are mixed in, add the sour cream and mix briefly, about 20 seconds, just until the batter is smooth and silky.
Pour the cheesecake batter over the baked crust and gently smooth the top, lightly tap the pan on the counter once or twice to release any trapped air bubbles. Place the pan on the middle rack and bake for about 60 minutes. The edges should look set, while the center still has a slight jiggle when you gently shake the pan.
Turn off the oven and crack the door open slightly. Let the cheesecake rest inside for about 30 minutes. This slow cooling helps prevent sinking and cracking.
Remove the cheesecake and let it cool at room temperature for 1 to 2 hours on a wire rack. Once completely cooled, cover loosely and refrigerate overnight so it fully sets. When ready to serve, release the springform pan, slice with a sharp knife wiped clean between cuts, and enjoy. Add a spoonful of low-carb jam on top if you’d like a little extra flair.
Chef Jenn’s Tips
- Make sure the cream cheese is fully softened to avoid lumps.
- Mix on low speed after adding eggs to prevent cracking.
- Do not skip the water tray, as it helps prevent drying and splitting.
- Chill overnight for the best texture and clean slices.
Serving Suggestions
Serve this cheesecake plain, with sugar-free berry sauce, whipped cream, or low-carb jam. It pairs well with coffee or tea for a simple, elegant dessert after a meal of creamy keto Chicken Marsala or in keeping with the Italian theme, Baked Pesto Salmon.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months and thaw overnight in the fridge before serving.
Add Preferred SourceBasic New York Cheesecake
Ingredients
Crust
- 1 cup almond flour
- 6 tablespoons butter melted
- 1 teaspoon cinnamon
- ¼ teaspoon stevia powder
Cheesecake Filling
- 16 ounces cream cheese softened
- ¼ cup powdered erythritol
- ½ teaspoon stevia powder
- 1 teaspoon vanilla essence
- 2 large eggs
- 90 ml sour cream
Instructions
- Preheat oven to 180°C (350°F). Place a shallow pan with 1 inch of water on the bottom rack. Line a 7-inch springform pan with parchment.
- In a bowl, whisk almond flour, cinnamon, and stevia. Stir in melted butter until crumbly.
- Press mixture firmly into the bottom of the pan. Bake for 10 minutes. Remove and reduce oven temperature to 150°C (300°F).
- Beat cream cheese until smooth. Add erythritol and stevia and mix well. Add vanilla and blend.
- Add eggs one at a time, mixing on low speed until combined. Add sour cream and mix briefly until smooth.
- Pour batter over the crust and smooth the top. Bake for 60 minutes until edges are set and center jiggles slightly.
- Turn off the oven, crack the door, and cool the cheesecake inside for 30 minutes.
- Cool at room temperature for 1 to 2 hours, then refrigerate overnight before slicing.
- Serve chilled, optionally topped with low-carb jam.
Notes
Chef Jenn’s Tips
- Make sure the cream cheese is fully softened to avoid lumps.
- Mix on low speed after adding eggs to prevent cracking.
- Do not skip the water tray, as it helps prevent drying and splitting.
- Chill overnight for the best texture and clean slices.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
