Keto Baked Lemon Cheesecake
This baked keto lemon cheesecake is super creamy and loaded with citrusy lemon flavor. It has all the texture of a New York baked cheesecake and is easy to make.
Equipment
- 23cm springform cake pan
Ingredients
Cheesecake Crust
- 1½ cups almond flour
- 85 g butter (melted)
- 4 tbsp sweetener (of choice)
- ¼ tsp cinnamon
- pinch salt
Filling
- 500g g cream cheese (softened at room temperature)
- 300 ml sour cream
- 1 cup powdered sweetener
- 1 tbsp lemon rind (finely grated)
- 2 tbsp lemon juice (fresh)
- 3 eggs (room temperature)
Lemon Curd
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sweetener
- ⅓ cup butter (unsalted)
- 2 lemons (juiced)
Instructions
Cheesecake Crust
- Preheat the oven to 180 ℃ (350 ℉) and grease and line a 23cm (9 inch) springform pan.
- Combine the almond flour, melted butter, cinnamon, salt and sweetener in a bowl and mix until combined.
- Spoon into the prepared pan and press firmly until the base reaches half way up the sides. Bake for 10 to 12 minutes. Set aside to cool while you make the filling.
Filling
- Reduce oven to 160 ℃ (320 ℉). In a medium bowl, beat the cream cheese, sour cream, powdered sweetener, lemon zest, and lemon juice until smooth.
- Beat in the eggs, one at a time.
- Finally, add in the vanilla extract.
- Pour the filling over the crust and bake for 50 minutes. The top should be slightly hardened but the centre should still be jiggly. Turn the oven off. Leave the cheesecake in the oven, with the door slightly open, for 2 hours or until cooled completely (this will prevent the cake from cracking).
- Place in the fridge for 4 hours to chill.
Lemon Curd
- Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter and juice. Whisk continuously until thickened. See notes above for microwave option. Strain through a sieve into a shallow tray or bowl and allow to cool slightly.
- Strain through a sieve into a shallow tray or bowl and allow to cool slightly.
- Pour curd over set cheesecake. Chill in the fridge until serving. Serve cheesecake with whipped cream and extra lemon zest.
Notes
NUTRITION
Nutrition value is for all three components (crust, filling, and curd)
Per Serve (99 grams)
Protein: 6.1 g | Fat: 26 g | Sodium: 119 mg
NET CARBS: 6 grams
STORAGE
- Baked cheesecake can be stored safely in the fridge for up to 5 days. It needs to be covered with cling wrap or stored in a sealed container to stop it drying out.
- When serving the completed cheesecake, try not to leave out for any longer than 3 - hours.
- Lemon curd can be stored in a glass jar in the fridge for up to 4 weeks. It can also be stored in the freezer for up to one year.