Mouthwatering Australian Keto Lemon Cheesecake with Macadamia Crust

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 cups macadamia nuts, finely ground
• 1/3 cup coconut flour
• 1/4 cup granulated erythritol
• 6 tablespoons unsalted butter, melted
• 24 oz full
• fat cream cheese, softened
• 3 large eggs
• 1 1/4 cups granulated erythritol
• 1 cup freshly squeezed lemon juice (about 4 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt

Instructions

1. Prepare the crust: In a food processor, blend macadamia nuts and coconut flour until finely ground. Add erythritol, melted butter, and mix until well combined. Press the mixture into the bottom of a greased 9 inch springform pan.
2. Preheat oven to 350°F (175°C). Bake the crust for 8 10 minutes or until golden brown. Allow it to cool completely.
3. For the filling, mix cream cheese, eggs, erythritol, lemon juice, lemon zest, vanilla extract, and salt in a large bowl until smooth. Pour the mixture over the cooled crust.
4. Bake for 45 50 minutes or until the center is slightly jiggly but not liquid. Turn off the oven and let it sit for an additional 30 minutes with the door closed.
5. Remove from the oven, cover, and refrigerate for at least 6 hours or overnight before serving.

Chef’s Insight

To enhance the tartness, add an additional tablespoon of lemon juice if desired.

Notes

This recipe is suitable for low-carb, ketogenic, and gluten-free diets.