Sunday, June 3, 2012

This one comes from I have made this cheesecake a couple of times and Cindylou loves it. I have been promising to post it.

It is a dessert and so as such should only be eaten on occasion, but enjoy it when you do!

Lemon Cheesecake


1 ¼ cup almond meal
2 Tablespoons butter, melted
3 Tablespoons sugar equivalent in artificial sweetener
1 ½ lbs (3 packages) cream cheese, room temperature
1 ¼ cups sugar equivalent in artificial sweetener (preferably liquid, see below)
1 ½ teaspoons vanilla extract
¼ teaspoon salt
4 eggs, room temperature
¼ cup lemon juice (fresh is best)
1 Tablespoon lemon zest
¼ cup heavy cream
1 cup sour cream
Juice and zest from 1 medium lemon (about 2 Tablespoons juice and 1 Tablespoon zest)
¼ cup sugar equivalent in artificial sweetener (powdered erythritol or liquid sweetener preferred)
½ teaspoon vanilla extract


Heat oven to 375 F.
Prepare a springform pan. I like to put a piece of parchment paper over the bottom of the pan; no need to cut it to size, just snap it into place when you tighten the sides of the pan. Butter the sides and bottom of the pan, including parchment. Wrap the outside of the pan in heavy-duty foil to protect it from leaks.
Combine ingredients for crust. Press the mixture into the bottom of your springform pan. Bake for 8 to 10 minutes until fragrant and beginning to brown. Remove from oven.
Lower oven temperature to 350 F.
Gather ingredients for the filling. Beat cream cheese until fluffy. Scrape sides of bowl and beaters. (The mixture will gradually become lighter as you add in the rest of the ingredients, and the denser stuff will cling to the bowl. If you don't scrape, you won't be able to incorporate the remaining ingredients as well.)
Add sweetener, vanilla, salt, and 2 of the eggs. Beat well, scrape.
Add the other 2 eggs. Beat well, scrape.
Add lemon juice, lemon zest, and cream. Beat well, scrape, and pour filling mixture into the pan over the crust.
In another bowl, mix together ingredients for topping and set aside.
Place a baking pan large enough to hold your springform pan into the oven and fill it halfway with boiling water. Place the springform pan into the baking pan and bake for about 60 minutes (give or take 10 to 15 minutes), until the cheesecake is mostly set but is still wobbly in the middle.
Remove cheesecake from oven, spread the topping over the cheesecake, then bake for an additional 10 minutes.
Cool to room temperature (1 to 2 hours), then chill completely for several hours before serving.
Nutritional Information: Each of 16 servings has 3 grams effective carbohydrate plus 1 gram fiber, 7 grams protein, and 295 calories

1 comment:

  1. oh one thing- I put about a 1/2 cup of coconut flour in the crust. It might take a bit more butter or coconut oil to moisten it but I like the texture of the crust