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    Home » Dessert Recipes » Cakes & Cupcakes » Lemon Cheesecake with Sour Cream Topping

    Lemon Cheesecake with Sour Cream Topping

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Mar 4, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto lemon cheesecake with sour cream topping
    pinterest image for keto lemon cheesecake with sour cream topping
    pinterest image for keto lemon cheesecake with sour cream topping

    Whip up this easy keto lemon cheesecake with a sour cream topping! Add on some fresh blueberries, and you have one incredible dessert to serve up any time of year. This keto cheesecake is low carb and will give you that creamy and sweet factor with a citrus twist in flavor. I'm sure you will love this lemon cheesecake recipe!

    slice of keto lemon cheesecake topped with raspberries and a sour cream topping on a plate with fork

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    I made cheesecake for Christmas that was amazing. It was the perfect dessert to celebrate with. With the New Year and a few new pounds to my waistline, I knew I had to get back to healthier eating. We had company tonight and I kept debating what I wanted to make for dessert and cheesecake is a classic in this house.

    I took tips from a couple of my favorite cheesecake recipes and used healthier ingredients. Recipe success. When our friend took his first bite, he said “this is gooood!” with a slightly surprised tone (probably because I had revealed it was sugar-free and healthy).

    slice of keto lemon cheesecake topped with raspberries and a sour cream topping next to pie plate of remaining cheesecake and a handful of forks

    Keto Lemon Cheesecake = Easy & Delicious!

    No water bath needed for this cheesecake recipe. Best of all this is a keto-approved cheesecake recipe that will knock your socks off. Don't feel like you can't eat the foods you love; just learn to adapt and cook recipes that use the right ingredients! You don't have to be deprived; you can make amazing tasting food that everyone will love. 

    ingredients for the almond flour crust in a bowl before being combined

    Low Carb Cheesecake Crust 

    For my crust, I skipped the classic graham cracker crust, for obvious reasons. I reached for a local blend baking mix, that is going to give you a similar texture to a graham cracker crust. 

    The flour blend is equal parts of coconut flour, ground golden flaxseeds, and almond flour. You gain some nutrients from the mix, which is a nice bonus. 

    close up on hand mixer showing the batter

    Why Is My Cheesecake Lumpy 

    You want to make sure when you are mixing your batter it is nice and smooth. If you find the batter is lumpy, you will have a lumpy cheesecake. Make sure you are using softened cream cheese so that it can blend well with the other ingredients. Use room temperature ingredients, so it doesn't chill the cream cheese when blending.

    lemon cheesecake batter being spread into pie plate with spatula on top of cheesecake crust

    How Do You Know Cheesecake Is Done 

    What I like to do is gently shake the cheesecake in the oven to see if it is done. You don't want to see the cheesecake jiggle when you shake it back and forth. The center needs to be almost set, with just a small circle in the center that jiggles or none at all. It will set up more as it cools. 

    lemon chesecake batter in pie plate before mixing

    Why Did My Cheesecake Split

    If your cheesecake splits it is okay, you have the sour cream topping to hide it. One reason cheesecakes split is due to overmixing the batter. It will create air bubbles that need to release in the cooking process, resulting in cracks. 

    pie plate of lemon cheesecake with sour cream topping dolloped on top before being spread

    Sour Cream Topping For Cheesecake 

    I guess some people are not familiar with putting a sour cream topping on cheesecake. The sour cream topping offers a sweet tangy flavor but also hides any imperfections you might have developed in the baking process. Maybe there is a crack in the center, well that sour cream topping will hide it, add flavor and give you that award-winning. Top with fresh berries, and you are ready to serve a cheesecake!

    overhead view of lemon cheesecake with sour cream topping in pie plate surrounded by lemon slices and raspberries

    How to Store Keto Lemon Cheesecake 

    Once you have allowed your cheesecake to cool it goes back into the fridge. While some prefer the taste of room temperature cheesecake, it is important to always store cheesecake in the refrigerator. The cream cheese and sour cream can go bad if left out on the counter.

    How to Freeze Cheesecake 

    What I recommend doing for this cheesecake, is allowing the cheesecake to cool, and then freezing it. Leave the sour cream and blueberries off of it, as the sour cream can separate once thawing, and the blueberries will become mushy. Then when you are ready to serve just thaw in the fridge the night before. 

    Then create your sour cream topping and pour over the top, and top with fresh blueberries than serve. 

    slice of keto lemon cheesecake topped with raspberries and a sour cream topping in front of remaining cheesecake in pie plate

    Other Cheesecake Toppings 

    Looking for other fruit to pair with your lemon cheesecake? Here are some tasty pairings. 

    • Raspberries
    • Strawberries
    • Blackberries 
    • Mixed Fruit 
    • Whipped Cream - even with the sour cream topping a little whipped cream is always a treat!

    No matter how you serve up this keto lemon cheesecake, it is sure to be a delightful experience. Enjoy. 

    Love lemon? Try these Keto Lemon Cake Chaffles next!

    slice of keto lemon cheesecake topped with raspberries and a sour cream topping close up

     

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    slice of keto lemon cheesecake topped with raspberries and a sour cream topping

    Keto Lemon Cheesecake

    Whip up this easy lemon cheesecake with a sour cream topping! Add on some fresh blueberries, and you have one incredible dessert to serve up at your summer cookout. This keto cheesecake is low carb and will give you that creamy and sweet factor with a citrus twist in flavor. You will be thanking me later for this lemon cheesecake recipe.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 349
    Author: Taryn

    Ingredients

    • ½ cup almond flour ( or equal parts almond flour, coconut flour, and ground golden flaxseed)
    • 2 tablespoon melted butter

    Filling:

    • 20 oz cream cheese (2 ½ packs)
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon lemon extract
    • pinch salt
    • 3 eggs

    Sour Cream Topping:

    • ⅓ cup sour cream
    • 1 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • berries optional
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    Instructions

    • Preheat oven to 350. Mix almond flour and melted butter. Press into the bottom of a deep dish pie plate. Bake for 10 min or until slightly golden. Let cool for at least 10 min before adding the filling.
    • Make the filling. With an electric mixer mix the cream cheese until fluffy. Add sweetener, lemon extract, and salt. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour over prepared crust.
    • Bake at 350 for 20 minutes. Reduce temp to 200. Bake another 20 min or until set. Cool to room temp.
    • Make sour cream topping. Mix sour cream and gentle sweet. Spread over cooled cheesecake. Refrigerate until cold (at least 2 hours). Sprinkle with berries, if desired.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     

    Nutrition

    Calories: 349 | Carbohydrates: 4g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 151mg | Sodium: 283mg | Potassium: 134mg | Fiber: 0g | Sugar: 2g | Vitamin A: 1190IU | Calcium: 104mg | Iron: 0.8mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published January 16, 2016. Revised and Republished March 4, 2019.

     

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    Comments

    1. Mel says

      April 10, 2022 at 5:59 pm

      I want to try this for Easter. Just want to clarify that I can just use 1/2 cup of almond flour for the crust?

      Reply
      • Taryn says

        April 11, 2022 at 10:27 am

        That's correct. Hope you love it!

        Reply
    2. Jennifer B. says

      January 20, 2022 at 3:18 pm

      I love this recipe!! Its so easy and tastes delicious. I really like when you find a good keto recipe that actually tastes great and this is it. I used Lakanto sweetener, so good! This recipe is creamy with a nice tang.5 stars

      Reply
    3. Donna Hernandez says

      July 24, 2021 at 12:33 pm

      I was wondering about your local flour blend…. Can you give me a brand to search for please.

      Reply
      • Taryn says

        July 25, 2021 at 8:06 am

        I just mix 1/3 each almond flour, coconut flour, and ground golden flax.

        Reply
    4. Ashley says

      June 21, 2020 at 9:46 am

      Made this to share with some friends eating keto and everyone loved it. Love the lemon flavor!5 stars

      Reply
    5. Nellie Tracy says

      June 21, 2020 at 12:18 am

      This recipe is completely delightful!5 stars

      Reply
    6. Karen says

      May 31, 2019 at 7:02 am

      Would like to try making mini cheesecakes in 4 oz mason jars. How long do you think it should bake? I have done others at 350 for 30 minutes but they have been a little dry. Thanks!

      Reply
      • Taryn says

        May 31, 2019 at 8:21 am

        I'd start checking them at 20 minutes. It depends how high you fill the jars.

        Reply
    7. Nancy says

      April 04, 2019 at 1:10 pm

      Instead of sour cream topping used cream cheese. What was left and gentle sweet sugar. Tasted good in the mixer bowl!!! We will see!!

      Reply
    8. Dawn says

      March 07, 2019 at 4:23 pm

      That looks so good! I love lemon cheesecake, so refreshing.

      Reply
    9. Jamie says

      October 14, 2016 at 12:40 pm

      I love this recipe! I've had it at a friend's house twice. I'm made it today and it was so simple. Just delish! I would love to make this for Thanksgiving. I wonder if there's a way to make this with some pumpkin for the holidays?! That would be amazing!5 stars

      Reply
      • Taryn says

        October 14, 2016 at 1:55 pm

        I would try leaving out the lemon, adding cinnamon, and adding 1/2 cup of pumpkin. It would give it a hint of fall flavor 🙂

        Reply
    10. Maria says

      October 08, 2016 at 12:08 pm

      My favorite THM cheesecake recipe. Any idea if this can be done in the instant pot? 🙂 Thanks for sharing your recipes.

      Reply
    11. Betty says

      March 26, 2016 at 12:08 pm

      Good good will try for Easter

      Reply
    12. Shanda says

      January 20, 2016 at 9:20 pm

      Best sugar-free cheesecake recipe I have tried!5 stars

      Reply
    13. Sandra says

      January 11, 2016 at 9:53 am

      Thank you! Can't wait to make some!

      Reply

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