The Best Keto Cheesecake Recipe - No Water Bath! (2024)

FAQs

Is a water bath necessary for cheesecake? ›

Cheesecakes are very temperature sensitive. Cheesecakes are a form of custard and it's so easy to over bake one. Water baths will go some distance to prevent over baking, which can be very handy as they'll prevent the batter from getting so hot it might curdle.

Using a water bath when baking cheesecake in a springform pan can help to prevent the cheesecake from cracking and create a smoother texture. The moisture from the water bath helps to create a more gentle and even heat distribution around the cheesecake, which can prevent overbaking and drying out of the edges.

This keto cheesecake recipe has only 2.9g total carbs per serving. This does not include the easy berry sauce or any other toppings or additions.

Wrap the Pan: Tear or cut two large pieces of aluminum foil, and lay one on top of the other. Set the springform pan (be careful if it's hot from the oven!) on top of the foil, and tightly wrap the foil around the outside of the pan. This will prevent any water from leaking into the cheesecake.

You can absolutely make a cheesecake without a traditional water bath. The traditional water bath provides two elements: a steamy, humid oven environment that prevents your cheesecake from drying out on top and insulation for protecting the cheesecake from drastic temperature changes.

The key to a water bath is preventing water from touching your cheesecake. You are going to do this by creating several layers of a tinfoil barrier around the bottom of your springform pan. Our chef wraps the bottom of her pan 3 to 4 times to prevent water from reaching her cheesecake.

We don't suggest using cake batter in a springform pan. Since the bottom and sides of the pan do not have a strong seal, there's a chance your batter can leak out and all over your oven.

You shouldn't use a springform pan when you're baking a cheesecake or custard, such as flan, in a water bath. "The batter will inevitably leak, even when the pan is wrapped in aluminum foil, ruining your prized efforts. This could happen with a thin cake batter as well," says Oría.

Yes, you can eat cheesecake on a ketogenic diet as long as it fits within your daily carb limit. It's important to choose a recipe with low-carb ingredients and to track your macros to stay within your daily carb, fat, and protein goals.

Philadelphia is one of the best brands of keto-friendly cream cheese. A 2-tablespoon serving of Philadelphia cream cheese contains 102 calories, 10 grams of fat, 1.8 grams of protein, and only 1.6 grams of carbohydrates. It's recommended to opt for plain or full-fat Philadelphia cream cheese for the keto diet.

What cheeses are keto-friendly? ›

The best keto cheeses include cheddar, Gouda, goat cheese, and blue cheese, while the worst are cottage cheese and low fat and processed varieties. If you're following the keto diet or know someone who is, be sure to keep these cheeses in mind to promote ketosis and meet dietary goals.

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.

Cool the cheesecake slowly.

The dramatic shift in temperature can cause cracks to form. Place an inverted plate or cookie sheet over the cheesecake as it cools to protect the surface. After the cheesecake drops to room temperature, refrigerate it for another six hours or until it fully solidifies.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

When baking a cheesecake in a water bath, the directions are generally to bake at 325°F for 1 hour to 1 hour and 15 minutes. The cheesecake is done when the top looks dry but the center still wobbles and jiggles like jello.

Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

A contemporary alternative to the traditional, liquid-filled bain-marie is the electric "dry-heat" bain-marie, heated by elements below both pots. The dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions.