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+ servings

Lemon Cheesecake

This delicious Lemon Cheesecake recipe uses an easy to make almond and pecan based crust and natural sweeteners to keep this dessert lighter on calories and keto-friendly.
Cook Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 1 Cheesecake

Ingredients
  

Crust:

  • ¾ cup pecans chopped or whole
  • 2 tsp xylitol
  • ¾ cup almonds chopped or whole
  • 4 tbsp butter melted

Filling:

  • 1 ½ lb cream cheese at room temp (organic)
  • 3 large organic eggs at room temp
  • 1 cup sour cream organic
  • 2 tsp fresh lemon zest
  • 2 cup xylitol
  • 2 tbsp fresh lemon juice

Instructions
 

Crust:

  • Preheat oven to 350° F.
  • Chop pecans and almonds in a blender until a fine chop, near powder is achieved.
  • Mix the nut powder and xylitol in a bowl. Add melted butter & stir until well mixed.
  • Pour mixture into spring form pan, shake, spread around, and pat down firmly.
  • Bake for 10 minutes or until starting to brown.
  • Cool crust, then wrap pan in foil to prepare for baking the filling.

Filling:

  • Lower oven to 325° F.
  • In large bowl beat cream cheese until smooth then add sour cream and beat until fluffy.
  • Gradually add xylitol.
  • Beat in eggs one at a time until fully incorporated.
  • Mix in lemon zest and lemon juice.
  • Pour mixture over cooled crust, then place the spring form pan in a shallow baking pan, and fill baking pan halfway with boiling water.
  • Place in 325° F oven, and bake for 60–75 minutes, or until center is almost set but still slightly jiggly.
  • Allow to cool, and enjoy with fresh-whipped organic cream, or a lemon zest twist garnish.