Keto Lemon Cheesecake with Fresh Cherry Compote

a close up slice of keto lemon cheesecake covered in cherry compote with a fork on a plate

Keto Lemon Cheesecake with Fresh Cherry Compote

This Keto Lemon Cheesecake recipe cuts the carbs without sacrificing flavor or texture.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings servings

Calories 301kcal

Author Amee

Ingredients

For the crust:
2 cups almond flour
2 tsp Whole Earth brand sweetener or your favorite granulated sugar substitute
3 tbsp butter melted
For the cheesecake:
24 oz cream cheese softened
2/3 cup Whole Earth sweetener or go with your favorite brand of granulated sugar substitute (I prefer a blend with erythritol, monk fruit and stevia). You can also use a teaspoon of concentrated liquid stevia.
2 tbsp cornstarch
3 whole eggs
1 egg white
1/2 cup sour cream can sub with plain full-fat Greek yogurt
1 1/2 tsp fresh lemon juice you can add lemon zest or a tiny bit of lemon extract to strengthen the sweet, citrusy lemon flavor.
1 tsp good quality vanilla extract
For the compote:
4 cups pitted fresh sweet cherries
1/4 cup Whole Earth granulated sweetener *again, you can sub with your favorite brand here, but Whole Earth is great for taste and texture.
2 tbsp water
2 tsp cornstarch
1/4 tsp almond or vanilla extract

Instructions

Blend all crust ingredients in a large bowl and press into the bottom of a springform pan.
Bake at 350 degrees for 15-20 minutes or until crust is lightly golden.
Set aside to cool.
In a large mixing bowl, add cornstarch and cream cheese.
Blend at low speed until smooth and creamy.
Add eggs, egg white and sour cream (or yogurt) and beat on low for 1 minute.
Stop and scrape bowl, then add the remaining ingredients and blend on medium speed for 1 minute. Pour into prepared crust and bake at 325 degrees for 45-55 minutes until a 2-3 inch center is a little jiggly and edges are set. The cheesecake will continue to cook after it comes out of the oven.
Allow to cool completely and refrigerate several hours or overnight.
For the compote:
Combine all ingredients in a medium saucepan.
Bring to a boil (stirring constantly) and cook for 1 minute until mixture has thickened nicely.
Cool and serve over cheesecake.

Notes

* Most of the carbs in this recipe come from the cherry compote. Nutrition info without the compote is: 278 calories/ 7 grams protein/ 7 grams carbs/ 26 grams fat.

For keto cheesecake, opt for full-fat cream cheese and sour cream.
To set yourself up for success, your ingredients must be at room temperature, so set the eggs, sour cream, and cream cheese on the counter for at least 30 minutes.
I suggest greasing your springform pan, even if it's nonstick, to ensure the almond flour crust doesn't stick.
No peaking! Drafts from opening the oven door can cause the filling to crack. Overbaking will also cause cracking.
After 10 minutes of cooling, run a small spatula around the perimeter of the crust to loosen it from the sides of the pan.
I know this keto lemon cheesecake is hard to resist, but it must be chilled for at least 6 hours before slicing and serving. Ideally, make and bake your cheesecake the day before serving and refrigerate overnight.

Nutrition