Description
A rich and creamy low-carb cheesecake with a caramelized top, perfect for keto enthusiasts.
Ingredients
Scale
- 16 ounces cream cheese
- 1 cup sweetener (erythritol or similar)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, beat the cream cheese and sweetener until smooth.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, heavy cream, and salt until combined.
- Pour the batter into a springform pan lined with parchment paper.
- Bake for 25-30 minutes or until the top is a deep golden brown.
- Remove from the oven and let it cool before refrigerating for at least 4 hours.
- Serve chilled.
Notes
- For a more intense flavor, use a high-quality vanilla extract.
- Make sure the cream cheese is at room temperature for a smoother texture.
- Let the cheesecake cool completely before removing it from the springform pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg