A New York style low carb baked cheesecake with an easy chocolate ganache. It looks impressive and difficult, but is so easy you can let your children make it (and then you eat it of course!).
Low Carb Baked Cheesecake
This may be the most adaptable cheesecake you will find. Add your favourite flavouring to the cheesecake filling – Why not add cocoa powder and turn it into a baked chocolate cheesecake?
Or add a strawberry topping? Add lemon zest? Or how about adding cocoa or coconut to the base? Let me know how you get on and what flavours you are going to try.
I can't believe how good this low carb baked NY cheesecake looks.Click To TweetOr how about adding cocoa or coconut to the base? Let me know how you get on and what flavours you are going to try.
TOP TIP :: The majority of the carbs come from the chocolate ganache. To reduce the carbs, you can use less ganache (this recipe makes a LOT) and/or use higher cacao chocolate.
My calculations were using 85% cacao chocolate. The low carb baked cheesecake can easily be cut into smaller pieces or even baked in a square dish and cut into bite sized pieces.
Low Carb Baked Cheesecake with Chocolate Ganache
Ingredients
Base
- 3 tbsp granulated sweetener of choice or more, to your taste
- 110 g butter softened
- 1 tsp vanilla
- 1 egg
- 100 g almond meal/flour
- 50 g coconut flour
- 1 tsp salt
- 1 tsp ground cinnamon
Cheesecake filling
- 400 g cream cheese not spreadable or low fat
- 2 tsp cinnamon
- 2 tsp vanilla
- 4 eggs - medium
- 4 tbsp granulated sweetener of choice or more, to your taste
Chocolate Ganache
- 250 ml double/heavy cream
- 300 g dark 85% chocolate
Instructions
Base
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Prepare a large pie/flan/quiche dish by rubbing butter on the bottom and sides, then lining the base with baking paper.
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Mix the sweetener, softened butter and vanilla until smooth.
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Add the egg, almonds, coconut flour, salt and cinnamon and mix until it is the consistency of smooth peanut butter.
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Smooth the mixture into the prepared baking dish.
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Bake at 180C / 350 F for 10 minutes until just starting to go golden.
Cheesecake Filling.
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While the base is cooking, place the cream cheese, eggs, vanilla, sweetener and cinnamon into a bowl and blend until smooth and lump free.
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Pour onto the baked base, then return to the oven and bake at 180C/350F for another 20 minutes.
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Allow to cool completely before refrigerating.
Chocolate Ganache
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Place the cream into a saucepan and gently heat until hot but NOT boiling.
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Add the chocolate (broken into pieces) and mix. The warm cream will be hot enough to melt the chocolate. Continue to stir until thick and glossy.
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Pour over the cold cheesecake and refrigerate until the ganache is set.
Recipe Notes
TOP TIP :: The majority of the carbs come from the chocolate ganache. To reduce the carbs, you can use less ganache (this recipe makes a LOT) and/or use higher cacao chocolate. My calculations were using 85% cacao chocolate.
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Swanna Hughes says
I’ve been hanging out for some cheesecake for ages so made this one today – well actually I tweaked it really. I made it without the ganache & left the cinnamon out of the filling. I made it into 4 small spring form tins so I could freeze a couple. It was the same amount of cooking time & I also used 3 desert spoon instead of tablespoon of Xylitol for my sweetener.
Just like a true baked cheesecake that is my favourite of all time.
Thank you for your great recipes.
Magda says
Hi,
I was wondering, when you say cream cheese that is not spreadable, which one is that exactly? Because I don’t have the one in the redirected link in my country so I’m thinking of an appropriate substitute for it.
Regular cream cheese will not do?
Thank you,
Magda
Megan says
Horrible cheesecake and horrible directions. Doesn’t even give a pan size. They just say “large”. Well I used my large springform pan and guess what? Too large. Second, you are not supposed to add in all eggs and cream cheese at once, you are supposed to blend one at a time. Otherwise, you get lumps you can’t blend out. Thirdly, way too many eggs. Cheesecake came out with a cake/eggy texture instead of a smooth creamy texture. And lastly, horrible directions with the ganache. It says to heat cream before it boils. Well what it should of said was, heat cream until about 90 degrees. The oil separated from the chocolate because it was way too hot. Plus the ganache tasted horrible and was WAY too bitter. This who recipe was just nasty.
Libby www.ditchthecarbs.com says
Hi Megan, thanks for your detailed recipe review. It will help others avoid your mistakes. Maybe next time, buy a chocolate which you actually like for the ganache (it is only diluted by the heavy cream) and taste before baking to avoid eggy cheesecake disasters. With all recipes, add sweetener to your taste BEFORE baking. Maybe my raspberry swirl cheesecake would be more successful.
Swe says
Libby ,can I just say that you are ABSOLUTELY,HANDS DOWN, THE BEST KETO CHEF !!! I have tried a number of desserts and recipes from your website and they have always turned out beautiful and delicious. I tried the cheesecake with chocolate ganache and OH MY GOD it was DELICIOUS. .. I couldn’t even wait for the ganache to set in .. it is so decadent,creamy and easy !!! THANKYOU SO MUCH FOR MAKING MY KETO JOURNEY SO DELICIOUS !!!
Libby www.ditchthecarbs.com says
Wowwwww, Swe, you have no idea how much this means to me, especially today. Seriously, this is exactly why I keep putting my heart and soul into my website and baking. Thank you so much for taking the time to leave me such a wonderful recipe review today 🙂 Big keto love to you 🙂
Deb says
How many carbs without the ganache?
Sarah says
This cheesecake is amazing!! Loved the flavor of the crust, the texture of the filling, and the yummy ganache. Definitely did not taste sugar free! (I used xylitol for the sweetener and used chocolate sweetened with stevia for the ganache)
I’m going to try this recipe again with different flavor variations.
Libby www.ditchthecarbs.com says
I made this a few weeks ago with added lemon zest and lemon juice from 2 lemons. Then I drizzled a little extra lemon juice over the top whilst it was still warm, just to be sure it was tart enough -yummmmm.
djnikkik says
Damn this cheesecake was good! I accidentally split my ganache when melting in the chocolate, so had to whisk in some extra heated cream to bring it back together. Ended up with a double thick ganache layer! I used 90% chocolate because I like the highest cacao % I can get, but I was worried the non lchfers at the party might find it too bitter as my sweet tooth is almost gone. Makes it hard to gauge sweetness for others because everything tastes sweet to me now. So added 2 tsp of Natvia baking mix sweetener just in case. Everyone loved it! My mum begged me for a slice before I left the house with it, but I didn’t want to show up to a lunch with a cake that had a piece missing, promised to try and bring some back for her. Managed to salvage two pieces and she practically leapt on them when I gave them to her! I unpacked my containers I’d brought back from the lunch, turned around and it was all gone! Needless to say she loved it 🙂 Will be trying the chocolate swirl baked cheesecake this week, baked cheesecakes are our favourite!
Gina says
What is the carb count without the Grenache? If you know. Tia
aabellauthor says
I love cheesecake with no base at all – because the way it caramelizes and thickens near the edges to replicate a base makes me wonder why anybody every thought of making a biscuit base in the first place. It’s just soooo yummy without a biscuit base to get in the way.
SC says
Did you actually make this recipe without the base? I’ve been looking for a crustless keto lemon cheesecake recipe so if this one worked for you I’d be very happy to hear it!
Jackie says
Is there really no sweetener in the cheesecake filling?? Seems odd! Straight cream cheese isn’t very yummy lol
Libby www.ditchthecarbs.com says
Thanks for the comment. I have amended the cheesecake filling to include sweetener as an option. A baked cheesecake with the cinnamon is actually really lovely, but that all depends on how long you have been sugar free for and how much of a sweet tooth you still may have. The base is sweet, and so is the ganache. With all low carb recipes, you have to add sweetener to your preference.
Lucy says
I don’t understand where I’m going wrong followed recipie came out looking like it does in the photo and again tastes awful. Not even a little bit closer to tasting like a cheesecake, have seen in other recipes cream is added to the cheesecake filling but not on the ones I have baked maybe this is why I don’t know just has an odd taste. Have been low carbing for a while now and still can’t get a lchf cheesecake that tastes right
Kay says
I am so pleased that your recipes state gms, cups, ozs etc. makes it so much more simple for your wide audience, wherever in the world they live.
roneydapony1 says
Hmm, what can I sub for almond flour? I’m allergic to tree nuts. Maybe peanut flour?
Libby www.ditchthecarbs.com says
You could use other nut/seed flours if you are safe to eat those such as macadamia, pumpkin, sunflower, chestnut etc.
roneydapony1 says
Ah, I could do pumpkin or sunflower. Thanks!
Ana says
Hello!
I know this might seem a stupid question, but the calories for your dessert recipes are per serving, right?
Thank you!
Libby www.ditchthecarbs.com says
No problem. Yes it is per serving, and I usually give the serving size, or how many the recipe serves (e.g.:serves 12).
Couscous & Consciousness says
My goodness. I love a New York style cheesecake, but I rarely make it. This looks so quick, simple and delicious and I’m loving that you’ve managed to create a low-carb version.
Libby www.ditchthecarbs.com says
I’m all for easy recipes. I’m going to try this again soon and add cocoa to the base and filling to be decadent.
neil@neilshealthymeals.com says
Hi Libby, I am a huge fan of a New York Baked Cheesecake! I recently did one with Chocolate Chips and Peanut Butter. I’m printing this one off for future though. Thanks!
Libby www.ditchthecarbs.com says
Thanks Neil. Let me know what variety you made.