Reminder to myself: THIS IS THE ONE
I just polished off a second piece of this amazing cheesecake (for breakfast... with coffee... and I don't even like to eat breakfast). The texture of this cheesecake is so incredibly creamy it's hard to only eat one slice at a time; which is why all three times I've had this since it was made, I've had 2 helpings each time.
I don't waste food so the idea behind this cheesecake was using up the remnants of the keto lemon cake I made about 2 months ago and popped into the deep freezer. We aren't big 'dessert' people. We rarely (never) finish off desserts so typically after the first day or so, I wrap them and freeze them for a month or two and then pull them out when we are in the mood for that item again.
I knew this lemon cake wasn't going to be finished as a 'cake' (we hardly ever actually eat 'cake') so I decided to make a cheesecake base to use it up. And that is how this recipe was born.
Keto Lemon Cheesecake
with a keto cake crust
(6 inch - 3" tall Fat Daddio spring form size)
1 crust from either typical almond flour/sweetener/butter or leftover keto cake of choice
2 1/2 pkg. cream cheese (8 oz size) - softened a bit
3/4 c natural sweeteners - confectioner's style
2 eggs
1/4 c sour cream
1/4 c whipping cream
2 t lemon juice
1 t Watkins vanilla
1/4 t dried lemon
Grease the pan and line the bottom with either a regular nut crust (and pre-bake for 12 minutes at 375 and let cool completely) OR line the bottom of the pan with leftover keto cake of choice, pressing lightly to fill.
With hand mixer, beat the soft cream cheese and sweeteners smooth. Add the eggs, sour cream and whipping cream along with the extracts. Either add the dried lemon peel to it or sprinkle across the top after the pan is filled. Pour into the pan and smooth the top a bit. In the 6 inch, FatDaddio pan, this filled to 1/2" from the top with a little left over in the mixing bowl.
Bake at 325 until the center is 'set' and not jiggly. Turn off the oven, open it for a bit to release some of the heat, and then close the oven and let it set and cool slowly for about 45 minutes or until you remember it again.
Remove and let cool more, then cover with plastic wrap and refrigerate overnight at least for the texture to turn creamy. Serve as is, with whipped cream, strawberries, blueberries, etc. Almost anything. Perfection.
*For a regular size 9" or 10" spring form pan - double the recipe.
For a regular cheesecake NOT sugar free or keto - use regular powdered sugar of choice.
