Categories: dessert, low carb

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

1. Preheat the oven to 350 degrees (F)

2. Make the lemon almond shortbread dough and press firmly into a 10 inch springform pan – going about 1 inch up the sides.

3. Bake the crust for 10 minutes, then remove from the oven and reduce heat to 325 degrees (F).

4. 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.

5. Pour the cheesecake filling into the pre-baked crust.

6. Bake at 325 degrees (F) for 80 minutes (1 hour and 20 minutes.)

7. Turn off the heat and leave in the oven with the door open about 10 inches for another hour.

8. Remove and chill before serving.

9. Serve garnished with whipped cream (optional but recommended)

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