Lemon Cheesecake

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3.50 from 159 votes

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
  • 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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