Lemon Cheesecake
I used to call this my “low carb” lemon cheesecake— I originally made it when my in-laws were restricting carbs. I wanted them to have a simple dessert that didn’t make them feel guilty when trying to abide by their new lifestyle. I used “Swerve” sugar substitute when making it then, but it’s not something I buy regularly. Thus, this cheesecake really isn’t super low-carb anymore except for the fact that it has almond flour instead of a traditional graham cracker crust. Note that you can absolutely substitute graham cracker crumbs for the almond flour and just make this the way you would a regular cheesecake. I like the way the almond flour works here, and it’s something I typically have on hand!
With that said, while not low carb, this is a delicious and simple dessert that will please any crowd. It’s the perfect bright touch to your table in the springtime— I’m thinking it might even make an appearance on my Easter menu this year. You can’t really go wrong with the simple ingredients— lemons, cream cheese, cream, and sugar.
My best advice— invest in a microplane for easy zesting of citrus fruits. I used to groan anytime I tried to zest a lemon or lime because I was using my box grater. My mother in law put one in my Christmas stocking this year, and this bad boy is such a game changer. Funnily enough— my mom also gave one to my grandmother for Christmas this year. Team Microplane!
Enjoy and happy baking!
Lemon Cheesecake
2 cups almond flour
3 tablespoons butter, melted
16 oz cream cheese, softened
¾ cup heavy whipping cream
2 lemons, zested and juiced
3 cups powdered sugar
1. Preheat oven to 350 degrees.
2. Mix almond flour and melted butter in the bowl of a stand mixer until well combined.
3. Using the back of a measuring cup, press the flour mixture into a pie pan until packed tightly and layered evenly.
4. Bake crust for 15-20 minutes until firm. Set aside to let cool.
5. Place cream cheese, heavy cream, and most of the lemon zest into the bowl of an electric mixer until well combined. Add the lemon juice and powdered sugar, mixing on low until combined.
6. Pour cream cheese mixture into the cooled pie crust. Top with the remaining lemon zest as garnish. Let chill for at least 5 hours (or overnight) before serving.