If I ask you what your favorite dessert is and you don’t say cheesecake, you’re wrong. Oh, so wrong.
There is nothing better than the creamy, rich, delectable flavor that cheesecakes offer the palette. I’m talking baked cheesecake here, people. Get out of my face with that no-bake cheesecake impostor. It shouldn’t even be able to have the name cheesecake unless it came out of an oven. Just sayin’.
Anyway, I had the idea for this master piece after making these mini spice cakes for the husband. I didn’t have any lemons on hand for the lemon zest for the cream cheese frosting so I just used some lemon juice and the result was divine. The lemon flavor got buried when melded with the cake, so I ended up eating the frosting first and then the cake.
But that was not enough for me! No. I had to have more.
And so the cheesecake was born.
I’ve never seen a more delicious cheesecake.
As soon as the last muffin was devoured I began scouring the internet for the perfect lemon cheesecake recipe. Much to my disappointment, all the low-carb variations were no-bake. Gross. As much as it pains me to say it, though, I was so close to desperation that I was tempted to cross over to the Lazy Side.
And that’s when I saw my favorite before-keto cook book. I hadn’t had much luck adapting recipes in the past (as evidenced here) but I decided to try again with the Make-It-Mine Cheesecake recipe found in my Better Homes and Gardens Cookbook. I also just REALLY needed to have some cheesecake.
Here’s what you need:
- 1/4 cup butter, melted
- 1 1/2 cups almond flour
- 1 tbsp erythritol
- 1/4 tsp almond extract
- (3) 8oz. packages cream cheese (full fat), softened
- 1/4 cup erythritol
- (1) packet Stevia in the Raw
- 2 tsp lemon extract
- 1/4 cup heavy whipping cream
- 3 tbsp lemon juice
- Zest of (1) lemon
- (3) eggs, lightly beat
- 1 cup raspberries (optional) – I opted out, but nothing goes better with lemon than raspberries
- Preheat oven to 350 degrees
- Combine melted butter, almond extract, erythritol, and almond flour in a small bowl
- Once thoroughly mixed, press crust into a 9-inch spring form pan and place in oven for 5 minutes to firm up
- In a large mixing bowl, cream together cream cheese, erythritol, stevia, and lemon extract
- Once combined, carefully add heavy whipping cream, lemon juice, eggs, and raspberries, if using
- Lightly beat until smooth
- Pour filling into the crust-lined pan and bake for 40 minutes
- Let cool on wire rack and chill for at least 4 hours
Tip: I recommend placing the spring form pan on a cookie sheet to bake. Somehow something always manages to leak from the pan and on to the bottom of my oven.