Easy Lemon Cheesecake - Low Carb & Keto
This easy lemon cheesecake is made in just minutes in your blender Buttery crust, lemony cheesecake, fluffy whipped cream - it's keto dessert perfection Low Carb, Gluten Free, Atkins
This easy lemon cheesecake is made in just minutes in your blender Buttery crust, lemony cheesecake, fluffy whipped cream - it's keto dessert perfection Low Carb, Gluten Free, Atkins
- Carbohydrate 0.528778125074569 g
- Cholesterol 145.566666666667 mg
- Fat 4.54837666666971 g
- Fiber 0.055541668715351 g
- Protein 4.27179125001135 g
- Saturated Fat 1.80096333333373 g
- Serving Size 1 1 serving (38g)
- Sodium 48.0011875000507 mg
- Sugar 0.473236456359218 g
- Trans Fat 0.6201976666683 g
- Calories 61 calories
Step-by-step
- Preheat the oven to 350 degrees (F)
- Make the lemon almond shortbread dough and press firmly into a 10 inch springform pan - going about 1 inch up the sides.
- Bake the crust for 10 minutes, then remove from the oven and reduce heat to 325 degrees (F).
- Combine the softened cream cheese, sweetener, eggs, heavy whipping cream, vanilla, lemon juice and lemon zest in a blender and blend on high for 2 minutes or until very smooth.
- Pour the cheesecake filling into the pre-baked crust.
- Bake at 325 degrees (F) for 80 minutes (1 hour and 20 minutes.)
- Turn off the heat and leave in the oven with the door open about 10 inches for another hour.
- Remove and chill before serving.
- Serve garnished with whipped cream (optional but recommended)
Cream cheese performs the heavy lifting in this dessert, providing both the structural integrity and the rich mouthfeel without relying on starches or flour. Buying full-fat cream cheese in bulk four-pack packages reduces per-ounce costs significantly compared to single blocks. Soften those blocks completely to room temperature before blending. Cold cheese creates lumps that persist through baking.
Process the filling ingredients in a blender on high speed for exactly two minutes. Incorporating too much air into the batter causes the surface to puff excessively in the oven and then sink or crack as it cools. Bake the crust initially at 350 degrees Fahrenheit for 10 minutes, then drop the oven temperature to 325 degrees Fahrenheit for the long 80-minute bake. Turn off the heat entirely after that time and prop the oven door open by 10 inches for one hour to let the center drop gently in temperature without thermal shock.
Portion control and preservation are straightforward with this style of cake. Wrap individual slices tightly in plastic wrap, then place them inside a heavy-duty freezer bag. They maintain proper texture for up to three months. Thaw frozen slices overnight in the refrigerator rather than on the counter to prevent moisture separation in the cream cheese matrix.
