Lemon Cheesecake

Lemon Cheesecake
Lemon Cheesecake

This is an easy cheesecake to whip up since it’s a no-bake cheesecake.  When it comes to sweeteners I would recommend not putting all the sweetener in all at once and TASTING after adding all ingredients adding sweetener to taste. Everyone’s taste on sweeteners is just so highly personal.  I like things much sweeter than my husband.  As always, I recommend only adding sweeteners slowly and tasting, say only ½ c. of the granular (or 20 drops) and then TASTE before adding any more.  Sweeteners vary; taste varies.  Cheesecake is always lovely with a Raspberry Sauce or Blueberry Sauce, as shown in the linked danish recipe.  This cheesecake is not suitable for Induction unless you make it without a crust.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2   8-oz pkgs. cream cheese, softened

38 drops liquid sucralose (or other sweetener to equal 1½ c. sugar)

1 pkt. unflavored gelatin

lemon zest from 2 lemons

lemon juice from 2 lemons)

1 tsp. vanilla

1 c. cream, whipped

1 baked, cooled Pecan Crust 

DIRECTIONS:   Pour gelatin onto the lemon juice in a small saucepan and heat on lowest heat, stirring until dissolved.  Whip cream cheese in a large bowl with sweetener until smooth.  Add lemon juice, zest and vanilla.  Beat until smooth and well blended.  I like to use my food processor to achieve the smoothest mixture possible.   In another bowl, whip the cream with an electric mixer until quite stiff (but not butter!).   Fold whipped cream into cream cheese mixture.  When well incorporated, pour into cooled pie crust.   Chill several hours and serve.

NUTRITIONAL INFO:  Makes 8 servings, each serving (filling AND crust) contains:

370 calories

35.2 g  fat

6.34 g carbs, 1.99g fiber, 4.35 NET CARBS

10 g protein

188 mg sodium

35 thoughts on “Lemon Cheesecake

  1. Jo Lynch

    Have you tried this using no fat or low fat cream cheese? Almost 400 calories for 1/8 of the pie is super high and the 35.2g fat?? Both these numbers are way to high if you are trying to count fat or calories to lose weight. I get that dessert is a treat but wow. I’m trying to stay at 1000 to 1200 calories and 30 fat grams max per day (as per instructed by my doctor to have 1 pound a week weight loss).

    1. The lion’s share of the calories are in the crust, not the filling. You have to do what you need to do for YOUR plan, but low-carbers do no use low-fat or fat-free dairy products. When you cut carbs down to the 20/day range, you HAVE to give you body some type of fuel, and fat is the second major fuel source it uses. It takes fuel to burn fat, so cutting BOTH out just doesn’t work.

      1. Kay-M

        Please keep in mind, that some of us that use these recipes, are doing so, because we are diabetic – NOT because we want to follow an Atkins Diet plan. My husband is diabetic, and, per his Dr, is also not supposed to eat high fat – so I very often (most of the time) will use these recipes as a ‘base’ and then I ‘tweak’ them for his needs, using a lower-fat version of an ingredient. I rarely have any problems doing that!

        1. And yours is a very smart way to make my recipes work for diabetics. I have a lot of diabetic followers that do exactly what you do. But my site was established for straight low-carb plans, which typically do not count calories or fat grams as diabetics do, unless of course, they personally, are having difficulties losing weight unless and until they do so. But as I said in my original reply to Jo, she and all of us must do what we have to to tweak a recipe to meet our personal dietary needs. I do the same for my cooking in my home for my husband, who has health issues. 🙂

    2. Low fat – reduced fat manipulated ingredients are NOT ketogenic friendly foods!! Ketogenic diets (KD) achieve/ maintain nutritional ketosis via consumption of very low carb and high fat ratios, with adequate protein. [Thus sometimes shortened to VLCHF/ KD]. This is NOT a plan that counts fat grams to stay “low,” but that counts fat grams to keep them HIGH enough to meet one’s calorie needs! So if you want a more conventional weight loss plan– yet one generally slower and more prone to increase metabolic syndrome responses and inflammation — that is definitely your choice and your body!! Many conventional sites will give you that low fat, high carb approach.
      Fortunately for me, this site supports the VLCHF/ KD approach instead: These recipes are PERFECT for my eating plan and weight loss health program , And 400 calories is not too high when properly figured into my day. 😀 – Maryjean

      1. Welcome MaryJean. There are no reduced fat, manipulated ingredients in this recipe. I’m very aware of what a ketogenic diet is, as Atkins, which I follow, is a true ketogenic diet……very low carb, very high fat and moderate protein. I’m glad you’re finding most of my recipes fit this nutritional approach and that they are useful for your specific ketogenic plan.

  2. Kiara

    How long do you recommend refrigerating after putting it together? I’m not sure whether several hours is 3 or 10. 😛 thanks!

    1. Until it feels firm to the touch in the center so it can be sliced and not fall apart. I can’t give an exact amount of time but probably around 2 hours.

  3. Joanna

    How much is a pkg of gelatin? Here in Ethiopia, I buy unflavoured gelatin in a tin (powdered form) – would 2-3 Tablespoons be about right?

    1. I just weighed one and it is exactly 10 grams. Then I put the contents into a tablespoon and is wasn’t quite full (shy 1/8″ being full). I hope this helps you.

      1. Joanna

        Wow, thanks for the quick and informative reply. Very kind of you – am trying this wonderful recipe tomorrow!

    1. Sure, however much your brand says to equal that amount of sugar. Brands vary, so I’d add it a bit at a time and taste until your are satisfied. Ya can’t take it away once it goes into the mixture. if the specified amount is too much for you. 🙂

  4. cindy

    I love love love this recipe!!! I have made this about 5 times now its AMAZING!!
    Thank you for what you do… I have now lost over 65 pounds eating this way!

    1. buttoni

      I’m so GLAD you like it, Cindy! 5 times, huh? 🙂 You made me chuckle. Didn’t mean to cause an addiction there. And congratulations to you on losing so much weight low-carbing! You must be so proud! Keep up the good work! I’m glad I could do my part to keep you on the straight and narrow low-carb path! 🙂

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s