Keto Lemon Poppyseed Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
40.0 oz Cream Cheese2.0 cup Sour Cream6.0 large Egg, fresh, whole, raw0.25 tsp Nutmeg, ground1.0 tbsp Poppy seed0.25 tsp Salt0.5 tsp Vanilla Extract0.17 fl oz Lemon Juice64.0 tsp Splenda
Preheat oven to 400F.
Spray a muffin pan with cooking spray. OR use muffin cups.
Fill roasting pan 1/4 full with HOT water.
Add one block of cream cheese to a large mixing bowl, and beat until creamy. Make sure your cream cheese is room temperature.
Add remaining cream cheese bricks one at a time, and beat in between each addition until there are no lumps.
Add eggs one at a time, mixing briefly in between each addition.
Add sugar, salt, lemon extract, vanilla extract, sour cream and nutmeg, mixing briefly between each addition.
Once all ingredients except poppy seeds are added, beat the batter slowly for about 7 minutes. Then add the poppy seeds once it has been thoroughly mixed.
Scoop batter in greased muffin pan and bake for 10 minutes at 400F.
Lower the temperature to 375F and bake for an additional 30 minutes. DO NOT OPEN THE OVEN.
After 30 minutes, turn off the oven and allow the cheesecake to cool a bit with the oven door open. Bringing its temperature down gradually will help reduce cracks in the surface and allow the middle to set properly.
Remove the cheesecake and let it finish cooling on a wire rack. Once cooled, place in refrigerator for 1 hr before serving.
OPTIONAL
Add some lemon zest to the tops for color
Serving Size: Makes 12
Number of Servings: 32.0
Recipe submitted by SparkPeople user RAMB0LING.
Number of Servings: 32.0
Recipe submitted by SparkPeople user RAMB0LING.
Nutritional Info Amount Per Serving
- Calories: 167.3
- Total Fat: 16.3 g
- Cholesterol: 80.0 mg
- Sodium: 144.0 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.0 g
- Protein: 4.3 g
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