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Lemon Cheesecake




Source of Recipe


Rhiannon


Recipe Introduction


(For the step by step directions, see the recipe at https://www.verywell.com/lemon-cheesecake-2241741)




Recipe Link: http://www.diabetic.pub/forum//index.php?topic=408.0

List of Ingredients




Crust:
1� cup almond meal
2 Tbspn butter, melted
2 Tbspn sugar equivalent in artificial sweetener

Filling:
1� lbs (3 packages) cream cheese, room temperature
1� cups sugar equivalent in artificial sweetener (preferably powdered erythritol or liquid sweetener) (I used a little less than 1 Cup of erythritol)
1� teaspoons vanilla extract
� teaspoon salt
4 eggs, room temperature
� cup lemon juice (fresh is best)
1 Tablespoon lemon zest
� cup heavy cream

Topping:
1 cup sour cream
Juice and zest from 1 medium lemon (about 2 Tablespoons juice and 1 Tablespoon zest)
� cup sugar equivalent in artificial sweetener
� teaspoon vanilla extract


Recipe



I don't have a springform pan, so I used a round cake tin and baked mine in the oven without the use of a water bath. I also wasn't able to get a full tablespoon of lemon zest for the filling, but it turned out nicely lemony just the same.

Nutritional Information (each serving is 1/16th of the cheesecake): 3 grams effective carbohydrate plus 1 gram fiber, 7 grams protein, and 295 calories.