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 and bake for 10-12 minutes. Let cool.
2. Beat the cream cheese and sweetener together using an electric mixer until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the heavy cream, vanilla extract, lemon juice, and lemon zest.
5. Pour the cheesecake filling over the pre-baked crust.
6. Bake for 50-60 minutes until set around the edges with a slight wobble in the center.
7. Cool slowly in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours before serving.