Low Carb Sugar Free Lemon Cheesecake

Step 1

To make the crust, preheat your oven to 325 and double prep a springform pan.

Step 2

In a mixing bowl, blend the ingredients together until you get a course textured mixture. Then transfer the mixture to the prepped springform pan and press it evenly in the pan.

Step 3

Bake the crust for 12 to 15 minutes or until begins to turn golden around the edges. Remove the crust from the oven and allow it to completely cool.

Step 4

For the cheesecake layer, in a large mixing bowl, beat together the cream cheese and sugar alternative until creamy. Then add one egg at a time, gently mixing between additions.

Step 5

Once you have added all of the eggs you can fold in the sour cream, lemon juice, lemon zest, and vanilla extract.

Step 6

Transfer the mixture the cooled crust, distributing it evenly. Gently tap the pan on your counter a few times to help distribute the ingredients.

Step 7

Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center). The edges will appear to be slightly puffed. Note: Do not open the oven door during the baking time, as opening the door can cause your cheesecake to crack.

Step 8

Turn the oven off, prop the door open, and leave the cheesecake in the oven until cool (about 45 minutes to an hour). Then cover the cooled cheesecake loosely and transfer it to the refrigerator until set (four to six hours).