Ingredients
Scale
16 oz cream cheese softened
1 cup erythritol or your choice of sweetener
4 large eggs
1 teaspoon vanilla extract
Juice of 1 lemon
1 tablespoon lemon zest
Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually mix in your sweetener until well combined.
- Add the eggs one at a time, blending thoroughly after each addition for the ideal texture.
- Incorporate the vanilla extract, lemon juice, lemon zest, and a pinch of salt to enhance the flavors.
- Pour the mixture into a greased cheesecake pan, smoothing the top evenly.
- Bake for 50-60 minutes, aiming for set edges and a slightly jiggly center to maintain that creamy consistency.
- Allow the cheesecake to cool in the oven for about an hour with the door slightly ajar to minimize cracks!
- Chill in the refrigerator for at least 4 hours, or overnight for the best flavor fusion and firmness.
Notes
For best results, chill overnight. This cheesecake is best served cold. Consider topping with fresh berries for added flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g
Keywords: gluten free cheesecake, keto cheesecake, flourless cheesecake, dessert recipes, healthy cheesecake