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Gluten FreeLow CarbVegetarian
This baked keto lemon cheesecake is light and creamy with a spicy nut crust. The crust is flavoured with ginger and compliments the creamy lemon cheesecake.
I don't often make cheesecakes that you bake as I normally don't find them creamy enough for my tastes and they normally crack. However, all this is about to change with this recipe! It is one of the creamiest cheesecakes I have made and cooked perfectly. The zesty taste of the lemon combined with the creamy texture hit all of my buttons. The Chief Taster was beside himself and declared this one the best one yet. The downside is that this needs to be baked a day ahead before eating it...but it's worth the wait!
I used a mixture of ground almonds and hazelnut for the crust of this low carb lemon cheesecake and spiced it up a bit. You could use other nuts if you wish. So far, this is my favourite low carb base for a cheesecake, as well as my favourite cheesecake recipe. I will have to have a play round with this recipe with other flavours too, although the citrus of this keto lemon cheesecake is just perfect for a summer's day!
How to Bake a Cheesecake
I used the water bath method to bake this keto lemon cheesecake and now swear by it. It is as simple as baking a cheesecake in a deep roasting tin of water. The cheesecake tin must be wrapped in foil to ensure no leakage, but other than that, this is a simple method to bake a cheesecake. The end result was so creamy and delicious. Once you start making low carb cheesecake's with this method you will not want to change it!
Baked Cheesecake Steps
Other Cheesecake Recipes To Enjoy
Lemon Cheesecake Cake
Coconut Cheesecake Bars
Key Lime Cheesecake
No Bake Blueberry Cheesecake
Baked Lemon Cheesecake
Angela Coleby
A creamy low carb baked lemon cheesecake with a nut crust
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Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Chilling time 6 hours hrs
Total Time 1 hour hr 35 minutes mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 406 kcal
Ingredients
BASE
- ¼ cup hazelnuts ground
- 1 ¼ cup almond flour
- 5 tablespoons butter, unsalted unsoftened
- 3 tablespoons erythritol low carb sweetener
- 1 tablespoon ginger, ground
FILLING
- 24 oz cream cheese softened
- 1 cup erythritol low carb sweetener
- 3 medium eggs
- ¼ cup lemon juice
- 1 lemon zest
Instructions
Preheat the oven to 180C/350F degrees.
MAKE THE BASE
Cover the bottom of a 7 inch cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it! Line it with parchment paper too.
Mix the hazelnut nuts, almond flour, ginger, erythritol and butter together and blend well.
Press down into the cake tin and place in the fridge to firm.
MAKE THE FILLING
Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.
Add the erythritol and beat until smooth.
Add the eggs, one at a time, making sure the mixture is smooth.
Add the lemon peel and juice and blend well.
Pour the filling into the cake tin on top of the chilled base.
Place the cake tin into a large baking pan and fill with water so it comes up to about ⅔rds of the side of the cake tin.
Bake for an hour and 15 minutes until the cheesecake is firm to the touch.
Cool and chill overnight Or a minimum of 4 hours (will power IS required here!)
Remove from the tin, garnish, eat and enjoy!
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1SLICECalories: 406kcalCarbohydrates: 7.8gProtein: 11gFat: 37gFiber: 2.2g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Angela Coleby
I'll need to check this as it's an old recipe.
Reply
Lisa
What size pan did you use for the Cheesecake? This looks fabulous and I can't wait to try it.
Reply
Angela Coleby
I think it was an 8 inch springform tin. Hope you enjoy it!
Reply
Breanna
What's your spice mix for the crust?
Reply
Divalicious
I use ground ginger and a ground mixed spice (which has nutmeg and allspice in it)
Reply
ediblethings
Thanks for this recipe, Diva. What a beautiful looking cheesecake, and the crust sounds excellent. The only problem that I will have is waiting the day to try it
Reply
Divalicious
I know! It takes a lot of will power!! Hope you enjoy it!
Reply
