Keto Lemon Cheesecake (Under 3 Net Carbs!)

This is my recipe for keto-friendly lemon cheesecake. Enjoy! :-)
RECIPE:
Equipment:
Parchment Paper
9 inch Spring-form Pan
Stand or Hand Mixer
Rubber Spatula
Oven
Roasting Pan
Wide Heavy-Duty Aluminium Foil
Cooking spray and melted butter
Kettle for bringing water to a boil.
Optional: Blackberry, mint leaves, whipped cream, lemon wedge for garnish.
Ingredients:
Crust:
1 1/2 cup (160 grams) Blanched Almond Flour
1/3 cup Brown Swerve
1/2 Tsp Cinnamon
Pinch of Salt
1/3 cup melted butter
1 Egg
Filling:
1/3 Cup Sour Cream
2 8 oz Blocks of Full Fat Cream Cheese
1 8 oz Container Mascarpone Cheese (Can substitute for with another block of cream cheese)
3/4 Cup Powdered Swerve
1 Tsp Vanilla Extract
1/4 tsp xanthan gum (optional)
1/3 Cup Heavy Cream
1 Tablespoon Lemon Juice (optional)
Zest of 1 Lemon (optional)
2 Eggs
2 Egg Yolks
Recipe
1. Two hours before starting, get all your ingredients to room temperature. Alternatively, if short on time, microwave cream cheese for 30 seconds on low power and soak eggs in hot tap water for 3 minutes.
2. Preheat oven to 350.
3. Prepare spring-form pan by brushing it's base and sides with melted butter and laying a round of parchment paper on top (see video for how to easily round parchment paper).
4. Combine dry ingredients and wet ingredients in separate bowls. Mix them together.
5. Spread crust mix into prepared spring-form pan using a rubber spatula and tamp down with a glass spritzed with cooking spray to even out crust.
6. Bake for 15 minutes or until golden, then transfer to freezer for two minutes to cool down before adding cheesecake batter.
7. Add Sour Cream to large bowl and beat to lubricate beaters and bowl.
8. Add in Cream Cheeses and Sweetener. Beat until just mixed.
9. Add in Vanilla, Xanthan Gum, Heavy Cream, Lemon Juice, Lemon Zest and beat just until mixed. Taste for sweetness before adding eggs and adjust accordingly.
10. Whisk eggs and yolks separately, then gradually add them 1/4 at a time into the batter as you whisk.
11. Wrap now cool spring-form pan in two layers of heavy duty, wide aluminium foil. (optionally line first with a crock-pot liner or cling film to ensure no leaks)
12. Pour batter into crust and smooth with rubber spatula.
13. Put spring-form pan into roasting pan and fill with ~2 quarts 200 degree water until it comes half way up the sides of the protected spring-form pan.
14. Bake for 40 minutes to 1 hour and 20 minutes, until the edges of the cheesecake seem set but the center is still jiggly.
15. When the cheesecake seems ready, turn off oven and prop open door with a wooden spoon, waiting 1 hour before removing cheesecake.
16. Cover the top of the spring-form pan with foil and refrigerate for at least 4 hours but preferably overnight before serving.
17. To cut the cheesecake, wet a knife in hot water and wipe clean between cuts.
18. Garnish with whipped cream, a blackberry and a slice of lemon.
19. Enjoy!
All content copyright Christopher Miller 2020

[@KetoCookbooksCorner]

*The combination of lemon and cheesecake sounds heavenly. Can't wait to make it for my next special occasion.*

[@QueenAmethyst55]

I love how eccentric you are! And your apartment is lovely. Great video 😊

[@karensemail1242]

Great video! I love the way you explain WHY you do things the way you do. It helps me a lot to understand how things work, and not make mistakes.

[@MMMMONSTERKILLkill]

The production quality of this video is outSTANDING! A very easy to follow and understand combination of live action and animation makes this video super effective. First rate!

[@inmyopinion6836]

0k! ...... You , don't suk . Pleasant voice. Only about 17% whiny . But not completely annoying. Content .... "I like it"..... I want more please. I hope you have , ZING !

[@assouma82]

This is the best well explained recipe, I really appreciated the advices and the explanation of all the steps, well done for all the efforts

[@amandamethvin8233]

This video is great!! Love it, thank you!

[@ninalopes7507]

Thank you for the ricepe excellent BRAVO from paris ❤

[@margotaylor6157]

I love the detail you give. Thk u. Can’t wait to make!!!

[@jayc140]

The editing is amazing!

[@jclick300]

Christopher, thanks a lot for your video, I liked it very much!

[@SomewhereInIndiana1816]

looks delicious! thank you.

[@Mandy-vk7sm]

Great very detailed makes a seemingly hard item to make very easy with step by step

[@kimberlytillson2457]

New sub here!! Applause for this video and your style! I cant wait to have time to watch more of your videos!!

[@susanobrien4380]

Christopher, I feel like I just watched Three Days of the Condor, or All the President's Men! Your presentation, attention to detail, clear explanation and that wonderful accent of yours, made me subscribed immediately. I shall be making this cheesecake tomorrow afternoon. Thank you from England. Best wishes, Susan :)

[@Goingwithafakehandlehere]

Just got all the ingredients, trying this today! I chose this recipe because the video did such a good job of explaining every step so I feel confident that the end result will be good

[@followme8238]

How’d it turn out?

[@helenageorgiades548]

Today I hope to pass all the tests for this Cheese Cake. Thank you Christopher for your time and effort and amazing recipes. We send you a pic.

[@TraveisaBlue]

Very classy

[@Bottledogg]

Great video. I can’t wait to make this. Production opinion for you: don’t look right into the camera. Look a little below it. It’s pretty intense when you look right into the lens. Thanks again for the video.

[@tarakasey1335]

Great job! I also loved the explanations. Made me think twice about cutting corners. ;)

[@christophermiller4982]

Editing definitely reminded me of the old "make your own movies" days back in youth group. Hope you guys are well!

[@tarakasey1335]

@@christophermiller4982 I miss MYOM! It reminded me of the tutorials you made me so I could try and learn Flash (I think that was what it was).

[@scratchgonzo]

Very well put together video, never made a cheesecake in my life but the attention to detail you have shown here should help me considerably. I don't have any brown swerve but I've got a low carb maple syrup that I'm thinking to add in with the wet incredients, I feel like it'll add a bit of the right kinda flavour, or will the extra moisture all be it only a tablespoon effect my crust?

[@infoflooring1]

Just watched this video and copied exactly, must say came out really good.....

[@hildachacon001]

K-I-T-T-Y!!!!

[@susanedmondson1623]

Can you cook this in the instant pot?

[@Futoy]

Thanks for this :) how long does it stay good for in the fridge also can we freeze it?

[@christophermiller4982]

Keeps 5 days In fridge. 2 months in freezer.

[@Futoy]

@@christophermiller4982 Thanks

[@andrevandenheever6740]

Saw him put vinilla extract in the crust too...

[@nickolsonhardware4250]

Can you make it simple ingredients?

[@NancyJVacca]

Can we use ricotta cheese instead of mascarpone cheese?

[@christophermiller4982]

Interesting. Mascarpone when compared to Ricotta has by volume 4x fat, half the carbohydrates, and double the protein. Because of this it has about 1/3 the calories by volume, as a much larger percentage of it is water and protein. I feel like subbing this would make for a much lighter, fluffier cheesecake, closer to a cannoli or mousse. (Think those prepackaged whipped cheesecake things you get in the yogurt aisle) It would probably be delightful! If you try it, please let me know how it turns out!

[@tghoran0369]

What are all the macros for this recipe?

[@CLO668]

Or the measurements

[@ScoobieDoobie197474]

Great audio, great video, great production. Only thing I’d suggest is not have your face so close to the camera

[@andrevandenheever6740]

Oven dial and animation seem to indicate that the cake should be baked at 300 degrees? Would have been nice also to have an approximate time of baking.

[@andrevandenheever6740]

Aaah, he set it for 40 minutes 😁

[@louisebrandt5333]

Thank you for showing the jiggle test. A picture is worth a thousand words.

[@theresesouthworth227]

Erythritol has been found to cause cardia problems recently

[@helenageorgiades548]

Are you in Instagram 🤣 I would like to share my beautiful picture of my cheesecake with you

[@chrish1695]

It doesn’t have a “poney” sound lol

[@shaque46]

Can you give us a list of ingredients? Can it be made with cuisinart bread maker CBI-200? Thank

[@fonamo4111]

Nice that you actually USE your oven, but you may want to clean it.....just sayin"!

[@melissamiante360]

Because he is cross-eyed it kept making my eyes water and I couldn’t concentrate on the actual recipe.

[@TheTeaisDelicious]

Keto?! 😂😂😂 what’s the point when you pump chemicals and garbage into your system? I just have a slice of cheese from cheese cake factory once a year to now never. I tried this recipe and it’s not good at all because it smells like ass and tastes like sour fermented milk. Better just avoid