new york cheesecake

Adapted from:


Yield: 5 servings

Serving size: 1/2 cup (125ml)


  • 1.5 cups (340g) cream cheese, softened

  • 3/4 cup  powdered erythritol or xylitol

  • 2 large eggs, separated (~55g each)

  • 1 tsp (5ml) lemon juice

  • 1 tsp (5ml) vanilla




(Optional: prepare a low-carb crust ahead of time)



Preheat oven to 325 degrees F.

Filling: In the bowl of an electric mixer, mix together cream cheese, sweetener, egg yolks, lemon juice and vanilla.

In another bowl, beat egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into prepared pan.

Bake for 20 minutes or until the edges are set and the middle is still jiggly/wobbly. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.



Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

Full-sugar Cheesecake (serving):             kcal 416 / net Carbs 39g / Sugars 38g / Fat 28g / Protein 9g   



TPH Low-Carb Cheesecake (1 serving):     kcal 272 / net Carbs 1g / Sugars 0g / Fat 28g / Protein 9g








When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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