Low fat cream cheese has a higher water content and therefore changes the texture and consistency of baked cheesecakes. Using full fat cream cheese will help keep your low carb cheesecake creamy and smooth, but help it firm up properly and slice cleanly for serving. Choose your favourite low-carb or carb-free sweetener.
A gluten-free, low-carb, keto cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs! Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
One of the so-called no carb cheesecake recipes that I found contained five *bricks* of cream cheese – and at 8oz each, the whole cheesecake already contains 64g net carbohydrates before you add anything else! Anyway, moving on!
Reduce the mixer speed to low and stir in the sour cream. Pour the filling into the prepared pan, and place on a cookie sheet in the preheated oven. Bake the cheesecake for 20 minutes, then turn off the heat. Prop the oven door open with a wooden spoon for 10 minutes. After 10 minutes, turn the oven on to 250 F and bake for about 30-35 minutes.