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KetoNo added sugarTooGut original

Classic Baked Keto Cheesecake

Name: Classic Baked Keto Cheesecake
Prep time: 25 min
Cook time: 6 h
Yield: 12 servings
Cuisine: Modern Australian
Ingredients: 180 g fine almond meal; 70 g unsalted butter, melted; 35 g powdered allulose or erythritol; 900 g full-fat cream cheese, room temperature; 170 g powdered allulose or erythritol; 200 g full-fat sour cream; 4 large eggs, room temperature; 2 tsp pure vanilla extract; 1 tsp lemon zest

A dense, creamy vanilla cheesecake with a buttery almond crust, a slight honest crack and none of the chalky sweetener overload.

Prep25 mins

Cook1 hr

Serves12

DifficultyEasy

Start cooking ↓

Creamy baked keto cheesecake with a gently cracked top and one naturally cut slice — **TooGut pick**Flexible, practical, genuinely delicious.

Good keto cheesecake should taste like cheesecake first. Room-temperature ingredients prevent lumps, gentle heat prevents rubber and a restrained amount of powdered sweetener keeps the dairy flavour in charge.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves12

Almond crust

180 gfine almond meal
70 gunsalted butter, melted
35 gpowdered allulose or erythritol

Vanilla filling

900 gfull-fat cream cheese, room temperature
170 gpowdered allulose or erythritol
200 gfull-fat sour cream
4 large eggs, room temperature
2 tsppure vanilla extract
1 tsplemon zest

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Bake the crust first

Heat the oven to 160°C. Line the base of a 23 cm springform tin. Mix crust ingredients, press in unevenly and bake for 10 minutes. Cool.

Mix without whipping

Beat cream cheese and sweetener on low until smooth. Mix in sour cream, vanilla and lemon zest, then add eggs one at a time. Avoid beating in excess air.

Bake for the wobble

Pour over the crust and bake for 50 to 60 minutes. The outer 5 cm should be set while the centre still moves as one soft piece.

Cool it slowly

Turn off the oven, prop the door open and leave the cheesecake inside for 45 minutes. Cool to room temperature.

Chill before slicing

Refrigerate for at least 4 hours. Cut with a warm knife, accepting a few crumbs and a slight surface crack as proof it was baked, not rendered.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,820 kJ

Protein10 g

Fat41 g

Carbohydrate7 g

Fibre2 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ 23 cm springform tin
✓ Electric mixer
✓ Mixing bowls
✓ Fine grater