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Keto Lemon Cheesecake

This keto lemon cheesecake combines a tender lemon-almond shortbread base with a smooth, full-fat cream cheese filling. Fresh lemon juice and zest provide bright citrus flavor, while granulated erythritol keeps the dessert low in carbohydrates. Slow cooling and thorough chilling help create a rich, creamy texture with a neatly set center.
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Course: Dessert
Cuisine: American
Keyword: Keto Lemon Cheesecake
Cook Time: 1 hour 20 minutes
Oven Cooling: 1 hour
Total Time: 2 hours 20 minutes

Ingredients

For the Crust

  • 1 prepared batch lemon-almond shortbread dough

For the Cheesecake Filling

  • 4 large eggs
  • 1 tablespoon freshly grated lemon zest
  • ⅓ cup heavy whipping cream
  • 1¼ cups granulated erythritol sweetener such as Swerve
  • 1 teaspoon pure vanilla extract
  • 4 packages full-fat cream cheese 32 ounces total, softened to approximately 70°F
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  • Preheat the oven to 350°F (175°C).
  • Press the lemon-almond shortbread dough firmly and evenly across the base of a 10-inch springform pan. Extend the dough approximately 1 inch up the inner sides of the pan to create a shallow crust edge.
  • Bake the crust for 10 minutes, or until it begins to set. Remove the pan from the oven.
  • Lower the oven temperature to 325°F (163°C).
  • Place the softened cream cheese, erythritol sweetener, eggs, heavy cream, vanilla extract, lemon juice, and grated lemon zest in a blender.
  • Blend on high speed for approximately 2 minutes, stopping once to scrape down the sides as needed. Continue blending until the filling is completely smooth and free of lumps.
  • Pour the prepared filling over the pre-baked crust. Use a spatula to level the surface.
  • Gently tap the springform pan to release any visible air bubbles trapped in the filling.
  • Position the cheesecake in the center of the oven and bake at 325°F (163°C) for 80 minutes. The outer portion should appear set, while the center should retain a slight wobble.
  • When the baking time has finished, turn off the oven and leave the cheesecake inside.
  • Open the oven door approximately 10 inches and allow the cheesecake to cool in the oven for 1 hour. This gradual decrease in temperature helps reduce the likelihood of surface cracks.
  • Remove the cheesecake from the oven and allow it to continue cooling at room temperature.
  • Transfer the cooled cheesecake to the refrigerator and chill thoroughly, preferably overnight.
  • Release the cheesecake from the springform pan, cut it into slices, and serve cold.
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Notes

For the smoothest filling, ensure the cream cheese has softened to approximately 70°F before blending.
An optional spoonful of whipped cream may be added to each serving for a richer presentation and flavor.