Stressed about holiday pounds? *Fuhgeddaboutit*….Try this lemony, creamy, guilt-free decadence. Gluten free, sugar free and NOT missing any delicious!

### Crust

12 oz almonds ground up in food processor

4 Tb melted butter

Mix almonds with melted butter and press into a springform pan.

### Filling

Blend in mixer:

Three 8oz blocks of full fat cream cheese

One pint sour cream

Juice from 2 lemons

Zest from one lemon

3 eggs

1/2 cup Truvia

1 Tb vanilla

Mix together until smooth and pour into pan over almond crust. Bake at 350 for one hour. Chill in fridge for several hours before you top with the lemon curd.

### Lemon Curd

5 egg yolks

4 lemons juiced and zested

1/2 cup Truvia

1 stick full fat butter cut into pieces

Whisk together in a bowl over a pot of simmering water (or in a double boiler) until the mixture thickens– about 8 minutes. Whisk constantly during those 8 minutes! Turn heat down and add pieces of butter one at a time and stir until the whole stick has been melted and whisked in. Lay a piece of saran wrap ON the curd and chill for 2 hours.

Top chilled cheesecake with lemon curd just before serving.

I’ve served this many times at parties and people are shocked that it’s sugar free and gluten free!

Can’t wait to try this! The only thing it’s missing is a print button. 😉

Working on that, Rilla!! Still ironing out some kinks, LOL!

I’m with ya there, NO PRINT BUTTON??? Seriously.

I’m going to write it all down, I don’t want a chance to lose it.

Hi Kimm– apologies– I have since implemented a print button on newer recipes for convenience! ( :

copy and paste to word

Can you please advise the size of the springform pan? Thanks!

Hi Jeanne– I think I used a 9″ springform pan! If the pan is bigger, it shouldn’t make much difference. Good luck and let me know how it turns out!

What other fruit could you use beside lemon?

Hi Justine – you could take out the lemon juice and skip the curd and top with any fresh berries, kiwi, pineapple, etc. Pineapple would actually be an amazing addition– put in 1/4 cup pineapple juice to the filling and 1/2 cup of drained, crushed pineapple and it would be a pineapple cheesecake! YUM!

What is the nutritional information?

Ronni:

175 calories

15 grams fat

4 grams carbs

.4 grams sugar

5 g protein

Hello.

I decided to make your cheesecake. I’m confused about the carb count. My calculations come to 180 carbs total for the whole cheesecake. And that’s only using one third of a cup of sweetner instead of a half. 48 carbs for the cream cheese 40 carbs for the almonds 64 carbs for the sweetener and 20 carbs for the sour cream. If you divide addition to 20 pieces it’s nine carbs each. Pretty small pieces. How many pieces did you divide yours into? I’m new to this diet so I appreciate your input to this question.

Hi Nanette,

Sorry for the confusion! I’m in the process of re-doing my entire website with a special app that will correctly calculate the nutrition info. The recipe calculator I used may not be accurate…but it’s certainly lower carb than a sugary regular cheesecake! I’ll keep you posted on when the new site launches so I can be a better resource for you. How did the recipe turn out?

Delicious! Thank you for your response.

Is this the nutritional information per slice or for the entire cheesecake. Assuming per slice, but how many slices per cheesecake?

Do you know the carb count?

Sandy– it’s about 4 grams of carbs per serving!

SOUNDS DELISH! Could you tell me the carb count. Thank you

Hey Pam– it should be about 4 grams of carbs per serving.

What real sugar amount can I use in place of truvia?

Hi Michelle– you would double the amount of truvia for real sugar, so 1 cup real sugar in the filling and 1 cup real sugar in the curd!

Do you have a recipe for a regular gluten-free, sugar free cheese cake?

Hi Lorrie! You could just take out the lemon juice and zest (skip the curd as well) and double the amount of vanilla. Let me know how it turns out!

Do you know the saturated fat and fiber count?

Marilyn,

I’m in the process of revamping my site with a more accurate nutritional calculator. Will keep you posted on exact calculations!

Just a quick comment, it is my assumption that for the Curd (the real reason I want the recipe!) is that you whisk all ingredients in a double boiler for 8 mins EXCEPT the butter. Then you whisk in butter, one pat at a time. Correct? The recipe is not very specific…and I hate making assumptions. Thanks!! Great recipe!

Hi Gemidevi! Yes, exactly. In my experience, the curd thickens in a silkier, smoother way by adding the butter a little at a time. Let me know how it turns out!

Can I use slender instead of truvia? And if yes how much? Thanks

Sorry, that was Splenda instead of truvia.

absolutely! Just check the portion equivalent to sugar to make sure you have the right measurement!

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This is my second time making this,it’s a keeper !

I’ve made this several times, and its always delicious. I only use the juice from one lemon . The crust is usually either pecans or almonds & I omit the lemon curd.