Easy Keto Cheesecake

Ingredients

• [Cheesecake Layer] 20 oz Cream Cheese, room temperature
• [Cheesecake Layer] 4 large Eggs, Room Temperature
• [Cheesecake Layer] 1 cup Swerve
• [Cheesecake Layer] 1/2 medium Lemon Zest
• [Cheesecake Layer] 1/2 medium Lemon Juice
• [Cheesecake Layer] 1 tsp Vanilla Extract
• [Crust] 1 cup Coconut Flour
• [Crust] 9 tbsp Butter
• [Crust] 1/2 cup Swerve
• [Crust] 1 large Egg, Room Temperature
• [Crust] 1 tbsp Water
• [Crust] 1/2 medium Lemon Zest
• [Sour Cream Layer] 1 1/2 cup Sour Cream
• [Sour Cream Layer] 1 cup Mascarpone Cheese
• [Sour Cream Layer] 1/2 cup Swerve
• [Sour Cream Layer] 1/2 tsp Vanilla Extract

Instructions

1. (Crust Layer) Put all the dry ingredients for the crust in a food processor. Mix together.
2. Cut cold butter into pieces and add to the processor. Mix well.
3. Add in the water (make sure water is cold). Add the egg and process until a ball is formed.
4. Press the ball into a 9 inch springform pan. Press evenly along the bottom of the pan.
5. Bake in 350 degree oven for 5 minutes. Crust should be a light brown.
6. (Cheesecake Layer) Mix the cream cheese, sweetener, and eggs together. Add in the lemon zest, juice, and vanilla and mix until well incorporated.
7. Pour into the baked crust and cook in the oven for 15-20 minutes.
8. (Sour Cream Layer) Mix all the sour cream layer ingredients together. When well mixed, add to the top of the cheesecake layer.
9. Turn the oven off but leave the cheesecake in the oven for another 5-10 minutes. Leave the oven slightly cracked. After 10 minutes, remove from oven and place in the fridge for 6 hours.
10. Add some berries if you like but it is nice served just like it is.