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Keto Lemon Soufflé Cheesecake - Light, Bright, and Low-Carb

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups fine almond flour
  • 3 tablespoons powdered erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling: 24 ounces (3 blocks) full-fat cream cheese, room temperature
  • 3/4 cup powdered erythritol or allulose (plus 1 tablespoon, divided)
  • 1/3 cup sour cream, room temperature
  • 1/3 cup heavy cream
  • 3 large eggs, room temperature, separated
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar (optional, helps stabilize egg whites)
  • Pinch of salt
  • Equipment: 9-inch springform pan
  • Electric mixer (hand or stand)
  • Mixing bowls (one very clean and dry for egg whites)
  • Large roasting pan for water bath
  • Parchment paper and foil

Method
 

  1. Prep the pan and oven: Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with a double layer of foil to prevent leaks. Line the bottom with parchment. Set a kettle of water to boil for the water bath.
  2. Make the crust: In a bowl, combine almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand. Press firmly and evenly into the pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat the cream cheese with 3/4 cup sweetener and a pinch of salt until smooth and fluffy, about 2–3 minutes. Scrape down the bowl as needed to avoid lumps.
  4. Add the liquids: Mix in sour cream, heavy cream, lemon zest, lemon juice, and vanilla. Beat on medium until silky. Taste and adjust sweetness or lemon to preference.
  5. Separate and whip the eggs: Separate the 3 eggs, placing whites in a clean, grease-free bowl. Add yolks to the cream cheese mixture and beat until just combined. To the whites, add cream of tartar and 1 tablespoon sweetener. Beat to soft, glossy peaks.
  6. Fold for the soufflé effect: Gently fold one-third of the whipped whites into the batter to lighten it. Fold in the remaining whites in two batches, using a soft, sweeping motion to keep the volume.
  7. Assemble the bath: Pour the batter over the crust and smooth the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform.
  8. Bake: Bake at 325°F for 45–55 minutes, until the edges are set and slightly puffed but the center still wobbles like Jell-O. Avoid opening the oven in the first 35 minutes.
  9. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Remove from the water bath, unwrap the foil, and cool to room temperature on a rack.
  10. Chill: Cover and refrigerate for at least 4 hours, preferably overnight. The texture will set and flavors will mellow.
  11. Serve: Run a knife around the edge before releasing the springform. Slice with a hot, clean knife. Garnish with a thin lemon twist or a dollop of lightly sweetened whipped cream if you like.