| Level: | Easy |
| Total: | 6 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 6 tablespoons unsalted butter, melted and cooled, plus more for the pan
- 1 1/4 cups almond flour
- 1/2 cup pecans
- 1/4 cup confectioners’ erythritol sweetener, such as Swerve
- Five 8-ounce packages cream cheese, at room temperature
- 1 3/4 cups confectioners’ erythritol sweetener, such as Swerve
- 1 tablespoon lemon juice
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
Instructions
- For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
- Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
- For the filling: Reduce the oven temperature to 325 degrees F.
- Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
- Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
- Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 737 |
| Total Fat | 72 g |
| Saturated Fat | 34 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 249 mg |
| Sodium | 547 mg |
Reviews
This recipe worked as described. Wonderful light and delicious. The second time I made it, (by popular demand!) I increased the lemon to 3 Tablespoons, it was a huge hit with my friends. Thank you
I increased vanilla to two teaspoons, increased lemon juice to three tablespoons, and add 1/2 teaspoon of Fiori de Sicilia. The cheesecake was wonderful. Had a perfect citrus taste. I may use walnuts instead of pecans next time.
I had high hopes for this cheesecake, but the flavor was off-putting. It tasted stale and nothing like a good cheesecake. It was expensive to make, and the lemon juice added no flavor. I think the Swerve ruined the taste. I threw away the cheesecake, as I knew I would never eat it. Waste of time and money.
This recipe is delicious! It’s become a favorite on my family and friends. They can’t believe it’s a no sugar cheesecake. For the crust, I add cinnamon to the mixture, which gives a nice flavor.
Question: can stevia be used rather than Swerve in this recipe ?
Lucy
Lucy
Like wine and other foods, everyone’s pellets are different which makes it hard for me to process negative reviews that describe the taste. I made this cheesecake (first cheesecake ever I made) mad followed the instructions exactly as written. When mixing the cream cheese, I Googled table mixer setting recommendations and it was suggested to mix it at a low speed (3-4 level kitchenaid mixer) for 5-8 minutes. I added the sugar in small portions and vanilla. Then the last three minutes, added one egg per minute. This ended up being the best cheesecake I ever tasted and trust me, I’m my biggest critic. Even my husband loved who makes me a better cook these days with his feedback. Follow the instructions, use SWERVE sweetener and enjoy. Definitely making this for future gatherings. I added marinated strawberries (Swerve and Gran Marnier) and cool whip when serving cheesecake. Super scrumptious. Cheers!
Delicious and I am impressed with the crust!
The amount of calories in one slice of this cheesecake is ridiculous and not worth making.
Hands down, best cheesecake ever. You must use Swerve powdered sugar in this recipe. That is the secret ingredient and your cheesecake will fail if you use a substitute. It’s worth researching Swerve confectioners (powdered) sugar on line if you can’t find it locally. I bought a different brand for other baking and it was a complete disaster. It’s the Swerve that tastes like regular sugar. Don’t tell people it’s “sugar-free”. They will never be able to tell.
I made this cheesecake for my birthday since I am on keto, and it was so delicious I practically ate half, 🙂