Last Updated on January 20, 2023 by Share My Kitchen
This no-crust NY cheesecake recipe is top-notch! It is rich and creamy, and you will love it from the first bite. People will find it delicious even if they aren’t on a keto or low-carb diet.
Let’s get this out of the way: low-carb cheesecake may be the closest thing to heaven you’ll find on earth. Or, it is at least as close to heaven as you can get while being on a keto or low-carb diet.
If you have a passion for making cheesecake, then you are lucky since this no-crust NY cheesecake recipe is easy to make. This is one of the low-carb desserts you can try for those who are about to start on a low-carb diet. And it will be just as good as any other version.
This could help keep you stick with your low-carb diet. Consider this: if there is a crustless NY cheesecake in the world, you can handle anything.
For all those who think this lifestyle is not sustainable for them, this recipe is enough to reply for you. This is hard to argue with!
But why No-Crust NY Cheesecake?
You might be curious about this No-crust NY cheesecake and how it is different from a normal cheesecake.
There’s only one word: texture. No-Crust NY cheesecakes are denser and creamier than regular cheesecakes. It is so rich and smooth that it feels like velvet on the tongue. Also, it has a simple flavor profile without anything fancy added.
To give it that one-of-a-kind velvety texture, it often contains sour cream, heavy cream, and sometimes a bit of butter.
New York cheesecake doesn’t need a crust because it is so rich and delicious! There is no crust for this keto or low-carb version, so it is simpler and lower in carbs.
How to Make No-Crust NY Cheesecake Recipe
There are plenty of excellent and delicious cheesecake recipes worldwide and plenty of various flavors you can choose from. However, the New York-style cheesecake is a classic, so it is a must-make low-carb cheesecake recipe.
These are the best tips to help you get it right.
- This low-carb NY cheesecake is without a crust, so it’s easy to make and saves you time. To make it easier to serve, it is recommended to line your pan with parchment paper.
- Now, bake the cheesecake in a water bath to keep this dense dessert from cracking. Wrap the bottom of the springform pan with several layers of foil to prevent any additional moisture from seeping into the pan.
- Sour cream gives the filling a creamy texture. It is guaranteed that you won’t taste any sour cream.
- It is essential to use room-temperature ingredients! The cream cheese will clump if you add cold liquids or eggs. Then, it will be challenging to smoothen again.
- Do not overbeat the mixture. Mixing whips of air too vigorously into the cheesecake batter can cause cheesecake batter to rise and crack when it cools. So, beat each egg until just well combined, then stop.
- You can gently jiggle the pan a bit. The cheesecake is mostly set, but the center still jiggles slightly when the pan is shaken.
- It should be appropriately chilled. Although it is tempting to rush the chilling process, if you want crustless NY cheesecake that tastes great, wait at least 4 hours.
No-Crust NY Cheesecake Recipe
|Prep Time||Cook Time||Chill Time||Total Time||Servings|
|15 mins||1 hr 30 mins||4 hrs||1 hr 45 mins||12|
- 24 ounces cream cheese softened
- 5 tablespoon unsalted butter softened
- 1 cup powdered Swerve Sweetener
- 3 large eggs at room temperature
- ¾ cup sour cream at room temperature
- 2 teaspoon grated lemon zest
- 1 ½ teaspoon vanilla extract
- Preheat the oven to 300°F and grease a 9-inch springform pan generously. Then, cut a circle of parchment paper big enough to cover the bottom of the pan and grease the paper. To cover the bottom and most of the way up the sides, wrap two pieces of aluminum foil around the outside of the pan.
- Beat the butter and cream cheese together in a large bowl until smooth. Then, add the sweetener to the mixture until it is well combined. Add in the eggs one at a time. Clean the beaters and scrape the bowl’s sides as much as possible.
- Mix in the sour cream, lemon zest, and vanilla extract, then beat until you have a smooth and well-combined batter. Pour the batter into your prepared springform pan, and smooth the top.
- Place the pan in a roasting pan big enough, so the sides don’t touch. Then, put the roasting pan in the oven and cautiously pour the boiling water into the pan until the water reaches the halfway mark of the springform pan.
- Bake for 70 to 90 minutes, or until cheesecake is mostly set, but it still jiggles a bit in the center when shaken. Take out the roasting pan, then carefully remove the springform pan from the hot water bath. Allow cooling to room temperature.
- To loosen the edges of your cake, run a knife around them. Then, remove the sides of the pan. Leave the cake to cool in the refrigerator for at least four hours.
To create a quick berry sauce, combine 1 cup of your choice of berries and 1/4 cup of water in a medium saucepan. Bring the mixture to simmer for 5 minutes until the berries are soft enough to mash. Then, add 1/4 cup powdered Swerve Sweetener. Allow the cake to cool to room temperature before you pour it over.
Frequently Asked Questions (FAQs)
What if I want to add a crust?
It’s possible, and it’s not a problem! There are tons of low-carb cheesecake recipes with crusts. You can easily use the search box and find the one you like. For instance, you can try the Lemon Cheesecake Bars or a chocolate crust from Death By Chocolate Cheesecake.
Can I use a different sweetener?
Although the results are not guaranteed, you can do it. This recipe was made for a friend using allulose-based sweetener, and it took nearly 24 hours to set correctly in the fridge. Therefore, be aware that changes to the original recipe could affect the final result.
Is it necessary to add the zest of lemon?
No. It adds flavor but is not necessary for texture. You can leave it out or substitute it with lime zest or orange zest.
What did I do wrong to make my cheesecake crack?
There are many possibilities. You could have over-beaten the mixture, so be careful. You may also have not allowed it to cool down properly before chilling. To loosen the cheesecake before releasing the sides of the pan, allow it to cool to room temperature. Otherwise, the sides could pull the cheesecake apart, causing cracks.
How do I store low-carb or keto cheesecake?
You must keep cheesecake refrigerated at all times. Then, wrap it tightly with plastic to prevent it from drying.
Can I freeze this crustless NY cheesecake?
Definitely! This cheesecake freezes beautifully. You have the option to freeze the whole cake, or you can cut it into slices and freeze them. To avoid freezer burn, wrap it up tightly.
What to Serve with Crustless NY Cheesecake?
This delicious cheesecake can be made with any toppings you like. Or, it can be eaten as is. There is a simple sugar-free berry sauce in the notes, but here are some ideas:
- Sugar-Free Chocolate Syrup
- Low carb or Keto Pecan Praline Sauce
- Homemade Sugar-Free Nutella
- Low-carb or Keto Caramel Sauce
- Fresh berries