Easy 6" Keto Cheesecake Recipe

This small, 4-6 serving keto cheesecake recipe is everything you want in a classic cheesecake:  A tall, rich, flavourful, and creamy traditional cheesecake ... just without the sugar. Super easy to make, too!

YOU WILL NEED: Cream Cheese Sugar Substitute Pecan Meal Sour Cream Unsalted Butter Large Eggs Vanilla Extract Lemon Juice

Carefully wrap the outside of a 6" Springform pan with aluminum foil, making sure it’s completely sealed.

In a small bowl, mix crust ingredients. Press into the bottom and up the sides of the prepared pan, bake.

Cream the cream cheese and sugar substitute together. Add remaining batter ingredients, beat just until smooth. DO NOT overbeat!

Pour cheesecake batter into the prepared crust. Place in a larger pan - 8x8 or 9x13. Pour hot water into the pan, aiming for it to come halfway up the height of the springform pan.     Bake until the center is mostly set.

Run a butter knife along the inside of the pan to loosen the crust from the pan.  Allow to cool, then chill 6 hours.

Once your keto cheesecake has chilled, slice and serve with your favourite low carb toppings.   Enjoy!