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    Home » Desserts

    Keto Baked Lemon Cheesecake

    Published: Aug 7, 2013 · Updated: Jul 22, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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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!

    Easy baked lemon cheesecake with a nut crust

    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!

    Lemon cheesecake baked in a water bath

    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

    • Silver foil outside cake tin
    • Mix base and chills
    • Softened cream cheese
    • Mix with sweetener
    • Add eggs
    • Whip ingredients
    • Spoon onto base
    • Bake in water bath

    Other Cheesecake Recipes To Enjoy

    Baked in a water bath lemon cheesecake

    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
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 15 mins
    Chilling time 6 hrs
    Total Time 1 hr 35 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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. Angela Coleby

      March 27, 2018 at 9:23 am

      I'll need to check this as it's an old recipe.

      Reply
    2. Lisa

      May 13, 2016 at 8:01 pm

      What size pan did you use for the Cheesecake? This looks fabulous and I can't wait to try it.

      Reply
      • Angela Coleby

        May 13, 2016 at 8:06 pm

        I think it was an 8 inch springform tin. Hope you enjoy it!

        Reply
    3. Breanna

      June 05, 2014 at 10:35 pm

      What's your spice mix for the crust?

      Reply
      • Divalicious

        June 07, 2014 at 6:17 pm

        I use ground ginger and a ground mixed spice (which has nutmeg and allspice in it)

        Reply
    4. ediblethings

      August 11, 2013 at 1:10 pm

      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

        August 11, 2013 at 5:19 pm

        I know! It takes a lot of will power!! Hope you enjoy it!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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