This New York style Keto Raspberry Cheesecake is a low carb take on a classic dessert. And each slice has just 4g net carbs.
Greetings low carb cheesecake lovers.
Today we’re making just such a cheesecake, so naturally, I’ve had the Golden Girls on my mind. There was nothing those irascible seniors liked more than a midnight cheesecake session. My sister and niece are also Golden Girls fanatics, so imagine my excitement when I found the perfect Christmas gift for them. Turns out you can buy chia pets in the shape of Sophia Petrillo. Christmas shopping, done.
But let’s talk about Keto Raspberry Cheesecake, which is unlike anything the Golden Girls ever ate.
I am going to share my recipe for low carb New York style raspberry cheesecake. You may be wondering what makes New York style cheesecake different than regular cheesecake. Well, I’ll tell you. It’s a firm, tall cheesecake that is perfectly flat on top, unlike regular cheesecakes that sink down in the middle as they cool.
What makes this particular version of New York style cheesecake special is its low carb count.
When you swap out sugar-free sweetener for sugar, each slice of this raspberry cheesecake has just 4g net carbs. Compare that to a slice of regular sugary cheesecake that has 70g net carbs, and this low carb version comes out the winner every time. And you really can't tell the difference between the two.
The only thing I need to warn you about, is that this recipe takes a very long time to make.
It’s 9 hours from start to finish because you need to allow the cheesecake to gradually cool to room temperature. This takes 5 hours. Then you've got to chill it in the fridge for another 4 hours. So you are looking at a 9-hour slog. But think of it this way: that’s enough time to watch 18 episodes of the Golden Girls.
Sweet.
📋 Recipe
New York Style Keto Raspberry Cheesecake
This New York style Keto Raspberry Cheesecake is a low carb take on a classic dessert. And each slice has just 4g net carbs.
- Prep Time: 15
- Cook Time: 4:45
- Total Time: 5 hours
- Yield: 16 slices 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
cheesecake:
- 40 oz (5 packages) cream cheese, softened
- 1 ½ cup Swerve Granular
- 5 large eggs
- 2 tablespoons vanilla extract
- ⅛ teaspoon salt
- ½ cup sour cream
raspberry sauce:
- 12 oz (2 packages) fresh raspberries
- ½ cup water
- ½ to ¾ cup Swerve Granular, as desired
- ¼ teaspoon Xanthan Gum
Instructions
Step 1. Preheat the oven to 400 degrees F. Find a roasting pan that is large enough to hold a 9-inch springform pan. Fill the roasting pan with 1 inch of water and preheat it along with the oven. Grease the 9-inch springform pan and wrap the bottom edge with duct tape to make it water-proof.
Step 2. Add all cheesecake ingredients to a food processor and blend until smooth and combined. Run a fork through the mixture to make sure that there aren't any chunks of cream cheese left.
Step 3. Pour the cheesecake batter into the springform pan.
Step 4. Put the pan into the water-filled roasting pan.
Step 5. Bake for 15 minutes at 400 degrees F.
Step 6. Lower the heat to 275 degrees F and bake for another 1 ½ hours until the top is firm and the cheesecake is pulling away from the sides of the pan.
Step 7. Turn off the heat and leave the cheesecake in the oven for 3 more hours to slowly come to room temperature.
Step 8. Put the cheesecake in the refrigerator and chill for 4 hours.
Step 9. Once it has chilled, carefully remove the duct tape and unlatch the sides of the springform pan Lift the sides up to release the cheesecake. You can leave the bottom section under the cheesecake.
Step 10. To make the raspberry sauce, add raspberries, water, and ½ cup sweetener to a medium-sized saucepan.
Step 11. Bring to a boil and then simmer at low heat until the raspberries have broken down 5-6 minutes.
Step 12. While whisking, sprinkle xanthan gum into the saucepan and mix well to dissolve. Cook for another 2 minutes until thickened. Check for sweetness and add more sweetener if desired.
Step 13. Allow the raspberry sauce to cool to room temperature before serving it on the cheesecake.
Step 14. Store the cheesecake and sauce separately in the refrigerator.
Notes
You should store the raspberry sauce separately from the cheesecake, and then pour it on right as you serve each piece.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Fat: 27
- Carbohydrates: 5
- Fiber: 1
- Protein: 6
Keywords: Low Carb New York Cheesecake, Keto New York Cheesecake, Sugar-Free New York Cheesecake
Barbara says
Is there a way to reduce this recipe to serve 2 or 4?
★★★★★
Emily Krill says
It’s not designed for that many. But you could divide the ingredients by four to get 4 servings. You’d need to reduce the cook time though. It would take some tinkering.
Beth says
Can I wrap the spring pan with foil in stead of duck tape!
Emily Krill says
Sure!
Tisha says
My cheesecakes never turn out this well! Perfection!
★★★★★
EmilyKrill says
Thanks! I takes a long time to make, but it is actually very easy. You throw all the ingredients in a food processor, blend it and then bake it.
Jillian says
I love this post! I mean who doesn't love, chia heads, golden girls and low carb CHEESECAKE!!
★★★★★
EmilyKrill says
Right? It's a match made in heaven!
Dianna says
I love cheesecake. I would love to try this keto classic New York style cheesecake. Thanks for sharing.
EmilyKrill says
Sure thing! I hope you like it.
Jenna says
Ok now I think I've mustard up enough courage to make cheesecake for the first time!
★★★★★
EmilyKrill says
Do it! And let me know how it goes.
Sherri says
I'm cracking up over that Chia Sophia! That is hysterical! Your cheesecake looks fabulous, and I cannot believe how many carbs are in the traditional version. That's crazy! Totally worth the time commitment! You know what they say...good (and tasty) things come to those who wait. 😉
★★★★★
EmilyKrill says
Ha, yes. The chia Sophia is a thing of beauty. And I agree that this dessert is worth waiting for.