Bright, creamy lemon cheesecake filling baked on a tender shortbread crust. Sugar-free and gluten-free.
I have Cheesecake on the Brain. Fortunately, it’s not a serious affliction as there are far worse things to have on the brain than cheesecake. But there is only one known cure and that is to make, and then to eat, copious amounts of low carb, gluten-free cheesecake. Cheesecake-like things, such as cheesecake popsicles, cheesecake ice cream and cheesecake bars are also acceptable forms of medication. This is still an experimental treatment, however, and the results are not guaranteed. There is a real danger that the cure will not assuage the symptoms, but instead exacerbate them, until one’s brain is so consumed with cheesecake, it’s all one can think or talk about. And this is when the real problem starts. Because who wants to spend time with someone who can talk about nothing but cheesecake? Well, I might. But I am strange like that.
- 12 oz cream cheese softened
- 1/2 cup powdered Swerve Sweetener
- 1 large egg
- 2 tbsp heavy cream
- zest of one lemon
- juice of half a lemon about 2 tbsp
For the crust, preheat the oven to 350F. Combine almond flour, butter, erythritol, sweetener, and salt in a food processer. Pulse until mixture resembles fine crumbs.
Press mixture evenly into the bottom of an 8-inch square pan and bake 10 minutes (it won't look cooked through). Set aside and let cool.
Reduce oven temperature to 275F.
For the filling, beat the cream cheese in a large bowl until smooth.
Beat in the sweetener, egg, cream, lemon zest, and lemon juice until well combined.
Spread filling over cooled crust and bake 30 minutes, or until filling is just set and barely jiggles when shaken.
Let cool 30 minutes, then chill for at least 2 hours.
Serves 16. Each serving has 3.5 g of carbs and 1 g of fiber. Total NET CARBS = 2.5 g.