This firm, yet creamy, New York-style cheesecake bursts with fresh lemon flavor.  I made this cheesecake for our company and felt happy to serve it.  It was well received too, which always makes me a happy camper!  I have so many lemons ripening on the trees in our garden at the moment, that you'll have to bear with me....more lemony desserts coming in the near future to this blog.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

2/3  cup Gluten-Free Bake Mix 2 (150 mL), OR almond flour  (CLICK highlighted text for recipe!)
2/3  cup ground almonds, OR almond flour (150 mL)
1/3 cup butter, melted (75 mL)
Sweetener to equal 4 tsp sugar (20 mL)
24 oz regular cream cheese, softened (750 g)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/3  cup powdered sweetener (75 mL)
3 tbsp freshly-squeezed lemon juice (45 mL)
2 tsp vanilla extract (10 mL)
1 tsp grated lemon rind (5 mL)
11/2  cups sour cream (375 mL)
Liquid sweetener (sucralose or stevia) to equal 1/4 cup sugar (60 mL)
Lemon Glaze:
1/2  cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2  cup sugar (125 mL)
3 tbsp freshly-squeezed lemon juice (45 mL)
1/4 tsp xanthan gum (1 mL)
1/4 tsp cornstarch (1 mL)
4 drops yellow food coloring

Crust:  In medium bowl, combine Gluten-Free Bake Mix, ground almonds, melted butter and sweetener. Press into bottom of 8-inch springform pan. Bake at 350°F (180°C) 10 minutes.

Filling:  In food processor, process cream cheese.  Add eggs, liquid sweetener, lemon juice, vanilla extract and lemon rind.  Process just until smooth, scraping the sides occasionally.  Pour over crust and bake approximately 40 to 45 minutes. 

Topping:  In food processor, process sour cream and liquid sweetener. Pour over set cheesecake and return to oven 12 minutes.

Lemon Glaze:  In blender, combine water, liquid sweetener, lemon juice, xanthan gum, cornstarch and coloring; blend. Pour into small saucepan and bring to boil.  Cool and spread over cheesecake.  Chill.

Yield:  12/16 servings
1 serving
359.4/269.5 calories
10.3/7.7 g protein
32.8/24.6 g fat
0.7/0.5 g fiber
5.8/4.4 g net carbs 

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