Ultra-creamy keto custard cheesecake with vanilla and lemon. Sugar-free, crustless, and luxuriously smooth.

Scale

400 g cream cheese, room temperature

3 large eggs

¾ cup heavy cream

½ cup powdered erythritol

1 tsp vanilla extract

1 tbsp lemon juice

1 tbsp lemon zest

1 tbsp butter for greasing

Optional: powdered keto sweetener, warm cream for topping

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1. Preheat oven to 325°F and grease pan.

2. Beat cream cheese until smooth.

3. Mix in erythritol.

4. Add eggs one at a time on low speed.

5. Add cream, vanilla, lemon juice, and zest.

6. Pour batter into pan.

7. Bake 45–55 minutes until edges set.

8. Cool gradually, then chill at least 4 hours.

Do not overbake.

Custard center should jiggle slightly.

Chill overnight for best texture.