Keto New York Cheesecake


  • 24 oz. softened cream cheese
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 1 1/2 cup keto-friendly diet sweetener (I use 50/50 erythritol and Splenda)
  • 1/3 cup heavy whipping cream
  • 1 T vanilla
  • 1 T lemon juice
  • 2 eggs
  • 3 egg yolks
  • 1 cup walnuts, ground
  • 1 T erythritol
  • 1 T butter, melted


Preheat oven to 400 degrees. Spray a Springform pan with cooking spray. Pulse walnuts in food processor until they are finely chopped but not completely ground. Stir in erythritol and melted butter. Once combined, press into the bottom of the Springform pan. Fill a shallow pan, large enough to hold the Springform pan, with about 1 inch of water. Process ricotta in a food processor until smooth. Mix cream cheese, ricotta, sour cream and sweetener on low speed for 1 minute. In a separate bowl, whisk heavy cream, juice and yolks. Slowly pour egg mixture into the cheese mixture. Beat on medium speed just until blended. Pour into the pan and place in the heated water. Bake 14 minutes and then lower the temperature to 275 and bake for 1.5 hours or until the top is a very light brown and cheesecake is pulling away from the sides of the pan. Turn the oven off when finished and leave inside to cool for 3 hours. Remove and chill. Top with Torani syrup or chopped berries.

Nutrition Facts
Servings: 8
Calories 243
Total Fat 21.3g
Net Carbohydrates 4g
Protein 8.8g

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