Easy Lemon Cheesecake – Low Carb & Keto

Easy Lemon Cheesecake – Low Carb & Keto

Ingredients

• 1 batch dough ((lemon almond shortbread))
• 32 oz full fat cream cheese ((lemon almond shortbread))
• 1 1/4 cup sweetener ((lemon almond shortbread))
• 4 large eggs
• 1/3 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice
• 1 tbsp lemon zest

Instructions

1. Preheat the oven to 325°F (160°C). Press the lemon almond shortbread dough into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly golden, then let cool.
2. In a large bowl, beat the cream cheese and sweetener with an electric mixer until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the heavy whipping cream, vanilla extract, lemon juice, and lemon zest until fully combined.
5. Pour the filling over the cooled crust.
6. Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle.
7. Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour.
8. Refrigerate for at least 4 hours or overnight before slicing and serving.