Yields:
8 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 20 Mins
It was my son’s birthday and he loves tart lemon AND cheesecake. My son and I have been KETO since the end of 2018 and we stay KETO 99% of the time, so KETO Lemon Cheesecake with Lemon Curd it is.
KETO baking FAIL? I’m a little disappointed that my cheesecake base came out a little on the wet side. I added too much lemon juice and or woulda, shoulda, coulda, added more cream cheese to make a better consistency, (or much less lemon juice) but my son loved it! He loved how tart it was, but still sweet enough for his liking. My 9 inch cheesecake pan completely fell apart and so I had to use my 7.5″ cheesecake pan. In fact its a Instant Pot cheesecake pan that I used, and I modified the recipe to fit that size. But this is how we learn and improve in our KETO baking.
Hubbie, NO LIKE lemon. WHAT? I know, I love lemon, but I guess some people don’t. So, this recipe unfortunately is not “Hubby Approved!”
![[KETO Baking FAIL?!! - KETO 🍋 Lemon Cheesecake] Extreme Tartness!](https://i0.wp.com/i.ytimg.com/vi/v2H1Tj0jBks/0.jpg?resize=640%2C340&ssl=1)
Ingredients
Adjust Servings
-
KETO Macadamia Nut Crust
- KETO 🍋 Lemon Cheesecake Base
- KETO 🍋 Lemon Curd Top Layer
Instructions
-
KETO Macadamia Nut Flour Crust
- Preheat oven to 350°F (175°C). Line the bottom of the 7.5" cheesecake pan with parchment paper and trim off the excess. In a small bowl, whisk together the macadamia nut flour, monk fruit erythritol sweetener and whey protein powder. In another small bowl, whisk together the melted butter and sweet buttery dough emulsion. Add the dry mixture to the butter and flavoring mixture and combine until crumbly. Pour into lined cheesecake pan and press down. Bake @ 350°F (175°C) for 7-8 minutes. Turn down the oven temperature to 325°F (163°C). KETO Lemon Cheesecake
- In a medium to large glass or metal bowl, add in the softened cream cheese, powdered monk fruit erythritol sweetener, pure vanilla extract, lemon juice and eggs. Use a whisk on a hand mixer start at low speed, then move to high speed to blend until smooth. Use a spatula to wipe down sides now and then. Pour cheesecake batter over cooled crust in the cheesecake pan. Use a spatula to smooth the top. Bake @ 325°F (163°C) for 55 - 60 minutes. KETO Lemon Curd
- In a sauce pan on low heat, blend together the lemon juice, the lemon rind, heavy cream, egg yolks and powdered monk fruit erythritol sweetener. Use a wire whisk to constantly stir until it starts to thicken. (around 8-10 minutes) Then add the butter a pad at a time, until butter is melted and combined. Remove from heat and bowl into a small bowl, cover and refrigerate. Cheesecake Cooling
- The middle of the cheesecake will give a little jiggle but firm, turn off the oven and prop the oven door open. Do not remove the cheesecake from the oven until completely cooled. I left mine in for a couple of hours. After the cheesecake is cool, pour the lemon curd over the top of the cheesecake while still in the pan. Do not remove the cheesecake from the pan until you've refrigerated it overnight or for several hours. Cover your cheesecake in the pan with a plate or plastic wrap.
Notes
Adapted from: I Breathe, I'm Hungry and All Day I Dream About Food
