Step 1

Preheat the oven to 350 degrees (F)

Step 2

Make the lemon almond shortbread dough and press firmly into a 10 inch springform pan – going about 1 inch up the sides.

Step 3

Bake the crust for 10 minutes, then remove from the oven and reduce heat to 325 degrees (F).

Step 4

Combine the softened cream cheese, sweetener, eggs, heavy whipping cream, vanilla, lemon juice and lemon zest in a blender and blend on high for 2 minutes or until very smooth.

Step 5

Pour the cheesecake filling into the pre-baked crust.

Step 6

Bake at 325 degrees (F) for 80 minutes (1 hour and 20 minutes.)

Step 7

Turn off the heat and leave in the oven with the door open about 10 inches for another hour.

Step 8

Remove and chill before serving.

Step 9

Serve garnished with whipped cream (optional but recommended)