Lemon Cheesecake

Lemon Cheesecake

1 hour
Calories 400kcal


  • 2 tablespoons butter ,
  • 1/2 cup almond flour ,
  • 1 teaspoon vanilla ,
  • 1 teaspoon xanthan gum ,
  • 1 tablespoon erythritol ,
  • 8 ounces cream cheese ,
  • 2 eggs ,
  • 1/3 cup sour cream ,
  • 1 teaspoon xanthan gum ,
  • 1 teaspoon vanilla ,
  • 1 tablespoon lemon zest ,
  • 2 tablespoons lemon juice ,
  • 2 tablespoons erythritol (depends on your liking)


  • Making The Crust for Cake #1To make the crust for the first cake, melt butter and combine it with almond flour, vanilla, xanthan gum and sweetener. Mix well. Cover your form with parchment paper and distribute crust mix on the bottom of your form. Poke it with a fork. Bake 10-15 min in a preheated 300F oven then remove and set aside. Making The Filling for Both CakesFor the filling: In a bowl combine softened cream cheese, sour cream, sweetener, vanilla and lemon juice. Mix it well with a mixer. Add eggs one at a time and blend till fully incorporated. Add lemon zest and xanthan gum, mix well. Pour 1/3 of the filling on top of the crust to make the first cakePour 2/3 of the filling in the second form to make the second crustless cake. Baking Both CakesTo bake a cheesecake, you would need a pan/form bigger than the one you are using for the cake, Ex: roast pan. Cover bottom of your cake form with foil and put it inside a bigger form filled with boiled water till it reached the middle of the cake form. This way the sides will not get burned, and cake is evenly cooked and comes out creamy. If this method is too complicated for you, just simply bake the cake the way you would normally do it.Put it in a preheated 300F oven. Bake it till edges are set, the middle might be a bit jiggly.Take it out and let it cool then refrigerate for at least 4 hours. It’s better to keep it in a fridge overnight to let it fully set. Decorate to your liking.


Calories: 400kcal

Originally posted 2019-02-20 17:57:12.

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