Sugar Free Baked Lemon Cheesecake

creamy lemon cheesecake bars stacked on baking paper

Loaded with lemon flavor, and a creamy, silky filling this sugar free cheesecake is perfect to make ahead for gatherings and keeps in the fridge for days.

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 50

Chill Time 4

Total Time 5 10

Servings slices

Calories 240kcal

Author Kim

Equipment

Food Processor

Ingredients

Crust:

2 cups almond flour
¼ cup butter
1 tablespoon monkfruit sweetener granulated

Cheesecake Filling:

500 grams full-fat cream cheese softened
½ cup Monkfruit sweetener granulated
¼ cup Sour Cream
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon rind
2 large eggs

Lemon Curd Top:

½ cup lemon juice
½ cup monkfruit sweetener granulated
2 large eggs
2 tablespoons butter

Instructions

Prepare the Crust

Preheat fan oven to 140°C. Line the bottom and sides of an 8x8-inch square pan with parchment paper. Line the bottom and sides leaving some overhang on the sides for easy removal after baking.
In a medium bowl, combine 2 cups almond flour, ¼ cup butter (melted), and 1 tablespoon monkfruit sweetener. Mix until it forms a crumbly dough.
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes until golden. Remove from the oven and let it cool.

Make the Cheesecake Filling

In a large mixing bowl, beat 500 grams full-fat cream cheese (softened), ¼ cup Sour Cream and ½ cup Monkfruit sweetener until smooth. Add 1 tsp vanilla extract, 2 tablespoons lemon juice, 1 tablespoon lemon rind, and mix until combined.
Add 2 large eggs one at a time, beating until just combined.
Pour the cheesecake filling over the cooled crust in the square pan and smooth the top. Bake for 40 minutes at 140°C. While the cheesecake is baking, prepare the lemon curd topping.

Prepare the Lemon Curd Topping

In a small saucepan, whisk together ½ cup lemon juice, ½ cup monkfruit sweetener, 2 large eggs, 2 tablespoons butter for the lemon curd.
Cook over medium-low heat, whisking continuously for 6-8 minutes, or until thickened.
Strain the lemon curd through a fine metal strainer into a clean bowl to remove any lumpy egg residue.

Add the Lemon Curd and Final Bake

After the cheesecake has baked for 40 minutes, remove it from the oven and let it sit for 10 minutes to “deflate” and go flat.
After 10 minutes, pour the strained lemon curd over the top, spreading it evenly.
Return the cheesecake to the oven for an additional 5 minutes to set the lemon curd.
Turn off the oven, crack the door, and let the cheesecake cool slowly inside for two hours to prevent cracking.
Remove from the oven and let it cool at room temperature for about an hour.

Chill, Slice, and Serve

Cover with Clingfilm and refrigerate the cheesecake for at least 4 hours or overnight.
Once fully chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Slice into squares and serve.

Notes

Pan Size: I used a square pan 20cm x 20cm or 8 x 8 inches.
Overmixing the Filling – Be careful not to overmix the cream cheese and eggs. This can incorporate too much air, which leads to cracks during baking or a dense texture.
Skipping Cooling Gradually – If you don’t cool the cheesecake gradually in the oven (with the door cracked open), the sudden temperature change can cause cracks in the surface.
Not Cooling the Crust Completely – Make sure the crust is completely cool before adding the cheesecake filling. A warm crust can melt the filling slightly, affecting texture.
Lemon Curd Thickness – If the lemon curd is too thin, it may run off the cheesecake when you add it. Cook it long enough to thicken but don’t let it boil or overcook, and become too lumpy (it should be a bit lumpy, that is OK as it can be strained to remove the lumps)

Nutrition