Real Recipes From Real Home Cooks ®

roxie's keto cheesecake

Recipe by
Roxie Lytle
Lawrence, KS

The nutritional content varies depending on the sweetener you use. This is just an estimate based on Truvia as your sweetener. Calories: 200 Fat: 18 grams Carbs: 2 grams Protein: 9 grams

yield 10 slices
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For roxie's keto cheesecake

  • 16 oz
    cream cheese, softened
  • 1/2 c
    zero calorie sweetener, powdered
  • 2 pkg
    chobani greek yogurt (plain)
  • 4 lg
  • 1 Tbsp
    vanilla extract

How To Make roxie's keto cheesecake

  • 1
    Pre-heat oven to 300° Grease 9 inch spring-form pan. Cover the bottom of the pan with aluminum foil to keep water out. Place in larger pan, such as a roasting pan. (This will be the hot-water bath)
  • 2
    In a large bowl, beat cream cheese and sweetener until soft and creamy, about two minutes with a hand mixer. This will depend on how soft your cream cheese is to begin with.
  • 3
    Add the two single-serving yogurts. (If not using single serving (5.3 oz) yogurts, measure out 1 1/2 cups. ) Stir until well combined.
  • 4
    Add vanilla, stir well
  • 5
    Mix in one egg at a time. Stir in until just combined. Over stirring will result in a cracked top on your cheesecake.
  • 6
    Pour custard into prepared spring-form pan. Fill larger pan with hot (100° or higher) water. Place in pre-heated oven. Cook for 40 minutes. Cake will be jiggly when done.
  • 7
    Remove from oven and let cool at room temperature for 30 minutes. Place in refrigerator for at least 4 hours, preferably over night.

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