Ingredients
- 1 batch lemon almond shortbread dough
- 4 pkg (32 oz) full fat cream cheese, softened
- 1/3 cup erythritol sweetener
- 4 large eggs
- 1/3 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1 Tbsp lemon zest
Directions
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Preheat the oven to 350 degrees (F)
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Make the lemon almond shortbread dough and press firmly into a 10 inch springform pan – going about 1 inch up the sides.
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Bake the crust for 10 minutes, then remove from the oven and reduce heat to 325 degrees (F).
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Combine the softened cream cheese, sweetener, eggs, heavy whipping cream, vanilla, lemon juice and lemon zest in a blender and blend on high for 2 minutes or until very smooth.
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Pour the cheesecake filling into the pre-baked crust.
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Bake at 325 degrees (F) for 80 minutes (1 hour and 20 minutes.)
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Turn off the heat and leave in the oven with the door open about 10 inches for another hour.
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Remove and chill before serving.
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Serve garnished with whipped cream (optional but recommended)