Cheesecake is one of my favorite desserts, and thankfully it’s a fairly simple dessert to turn low-carb and gluten-free. While I needed to completely change the crust (graham crackers just wouldn’t do), the only thing I needed to do to change the filling was alter the sweeteners in my favorite go-to New York Style Cheesecake recipe!
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
Cheesecakes come in all varieties and I don’t think I’ve ever met one I didn’t like. Really, how can you go wrong with creamy smooth deliciousness?
I have a dream to one day make a whole book full of low-carb, gluten-free cheesecake recipes. How awesome would that be?
But before I get that far ahead of myself, starting with a basic New York style cheesecake seemed to be the way to go. While this is what I’d call a “basic” cheesecake, there is nothing boring about it.
You can dress this cheesecake up or eat it as is. I personally enjoy dressing it up with fresh sliced strawberries and a small dollop of homemade whipped cream on each slice.
But since the cake is a fairly blank slate, you can decorate it for any occasion! Drizzle with a low-carb chocolate sauce, a berry sauce (berries are a low-sugar fruit), sprinkle on chopped nuts, or pipe whipped cream around the edges.
All the flavor of New York style cheesecake with less carbs!
This cheesecake is not only gluten-free, it’s Keto-friendly! Most cheesecakes are loaded with sugar, but this recipe uses stevia and xylitol instead. You can substitute your favorite low-carb sweeteners if you prefer. Just adjust the amount to your taste. Since it’s considerably better for you than typical cheesecake, you could enjoy this recipe for breakfast as well as dessert– I won’t tell! It is rich, so a small slice is usually plenty, and quite satisfying. This would be considered a THM heavy S, due to the amount of dairy.
New York Style Cheesecake – Low-Carb & Gluten-Free
- Mixer (stand or handheld)
- Springform pan
- Cut cream cheese into 1 inch chunks and let stand at room temp for 45 minutes.
- Mix together all ingredients for the crust and press into the bottom of a 10 inch springform pan.
- Preheat oven to 500 degrees.
For each of the steps below (4-11) beat the ingredients in a large bowl on medium speed for 1 minute then scrape the sides of the bowl with a rubber spatula.
- Start with cream cheese
- Add salt and half of xylitol
- Add remainder of xylitol and stevia
- Add sour cream, lemon juice, and vanilla
- Add egg yolks
- Add 2 eggs
- Add 2 more eggs
- Add last 2 eggs
- Pour into springform pan and bake for 10 minutes
- Reduce oven temperature to 200 degrees and bake for 1 1/2 hours.
- Do not open the oven door to check on cheesecake!
- After you remove the cheesecake from the oven, run a knife between the cake and pan.
- Cool on the countertop for 3 hours.
- Wrap tightly with Saran wrap and refrigerate overnight.
More delicious cheesecake recipes
Looking for more delicious cheesecake recipes? Check out a few of my favorites…
- Egg Nog Cheesecake with Cranberry Glaze —this is a Christmas favorite in this house!
- Peanut Butter & Chocolate Cheesecake — peanut butter cheesecake with a brownie crust and chocolate ganache. Yum!
- Turtle Cheesecake Bars — one of my favorite combos. Cheesecake with caramel, fudge, and pecans.
- No-Bake Refrigerator Blueberry Cheesecake — a super refreshing summer dessert!
- Pumpkin Spice Dairy-Free Cheesecake — you can have your cheesecake without the dairy!
- Strawberry Coconut No-Bake Cheesecake Trifles — an easy recipe combining fresh summery flavors.