Olive Oil Lemon Curd Cheesecake | Keto | Low Carb | Sugar-Free | Gluten-Free

This Olive Oil Lemon Curd Cheesecake will be sure to brighten your day! It’s a creamy rich cheesecake that has a lemon coconut crust, and is topped with a tart lemon curd. A wonderful combination of sweet and tart. The key ingredient in this cheesecake is olive oil - I'm telling you it makes the creamiest cheesecake and the smoothest lemon curd you'll ever have! This cheesecake is chock full of great ingredients and it is keto / low carb / sugar-free / gluten-free and is delicious! If you are lemon lover, this cheesecake is for you. It's the prefect dessert anytime, especially with spring right around the corner.

I used California Ranch 100% California Extra Virgin Olive Oil in all components of this cheesecake. I love their olive oil because it is the richest in flavor, as the fruit is picked the moment it is ripe, then crushed and bottled right in California. You can find California Ranch Olive Oil products in your local grocery store (Walmart, Costco, etc.) as well as online. Head to California Ranch Olive Oil and register for their newsletter to receive latest recipes (there's nearly 1500 recipes), and you will receive 10% off your first online order.

Olive Oil Lemon Curd Cheesecake | Keto | Low Carb | Sugar-Free | Gluten-Free

Olive Oil Lemon Curd Cheesecake | Keto | Low Carb | Sugar-Free | Gluten-Free

Olive Oil Lemon Curd | Keto | Low Carb | Sugar-Free | Gluten-Free

Olive Oil Lemon Curd Cheesecake | Keto | Low Carb | Sugar-Free | Gluten-Free

Olive Oil Lemon Curd Cheesecake | Keto | Low Carb | Sugar-Free | Gluten-Free

Olive Oil Lemon Curd Cheesecake Ingredients: Lemon Curd:

6 Tbsp 100% California Extra Virgin Olive Oil

2 eggs

2/3 cup fresh lemon juice

2/3 cup allulose stevia blend sweetener (Logica)

pinch of salt

Cheesecake Crust:

1 1/2 cup sunflower seed flour (Think.Eat.Live)

1 1/2 cup almond flour

1/2 cup unsweetened coconut flakes

1/2 tsp salt

2 tsp lemon zest

6 Tbsp allulose stevia blend sweetener (Logica)

4 Tbsp 100% California Extra Virgin Olive Oil

Cheesecake Filling:

16 oz cream cheese, room temp

1/2 cup allulose stevia blend sweetener (Logica)

2 eggs, room temp

1/4 cup 100% California Extra Virgin Olive Oil

3 Tbsp fresh lemon juice

2 tsp vanilla

1/4 tsp salt

16 oz sour cream

Cooking Directions:

Make Lemon Curd:

1. In a microwave safe bowl, mix olive oil, eggs, sweetener and lemon juice.

2. Microwave for 1 minute. Stir. Continue to microwave at 30 second intervals until lemon curd starts to

thicken and sticks to a spoon. Curd will thicken more as it cools. Set lemon curd aside to cool.

Make Cheesecake:

1. Preheat oven to 350F. Wrap a 9" springform pan with foil so there are no seams. Set aside.

2. Place all the crust dry ingredients in a bowl and add the olive oil. Mix together with a fork until all the ingredients are well incorporated.

3. Turn the crust mixture into the springform pan, spread out evenly, and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides.

4. Bake crust for 10 minutes until lightly brown and set. Remove and let cool.

5. Using an electric mixer fitted with a paddle, beat the cream cheese and sweetener together until smooth, about 2 minutes. Add eggs one at time, beating after each added until blended. Add the olive oil, lemon juice, vanilla and salt and mix until just combined. Stir in sour cream.

6. Pour into the prepared crust. Create a water bath by placing the spring form pan in a roasting pan, and fill roasting pan with hot water until it reaches about 2 inches up the sides of the pan.

7. Bake for 60 minutes. Cheesecake should still jiggle in the middle. Remove from oven and spoon the lemon curd on top of the cheesecake. Return to the oven and bake another 10 minutes. Turn oven off and let cool for 1 hour. Remove from roasting pan and the cheesecake cool another hour on the counter. Refrigerate for 4 hours or overnight. Nutritional Information: Coming ...