Lemon cheesecake is a fresh dessert, which everyone will like, and above all which is good for everyone because it is sugar-free: here is the special recipe taken from the Very Well website .

Low carb lemon cheesecake, the recipe!

For the base: 
a cup and a quarter of almond flour (300 gr scarce)
2 tablespoons of melted butter
3 tablespoons of erythrol or a teaspoon of stevia

For the filling:
3 packs of cream cheese type philadelphia light (650 gr)
a cup and a quarter of erythritol or 3-4 tablespoons of stevia (taste the dough at the end to adjust)
a few drops of vanilla flavoring or a bag of vanillin
salt a pinch
4 beaten eggs
the fresh juice of two large lemons
a tablespoon of grated lemon zest
60 g unsweetened cream for desserts

To garnish:
a cup of sour cream mixed with a tablespoon of lemon juice plus the zest of one lemon and 60 grams of erythritol or 3 teaspoons of stevia

Procedure:
Cover a cake pan with parchment paper. For the crust: mix the almond flour with the melted butter and the sweetener, put the mixture on the pan and level it well. Then put it in the oven at 200 degrees for 10 minutes, until it darkens slightly.
For the filling: cream the cheese with the sweetener and salt and add the eggs one at a time. Then finish with the lemon juice, flavor, zest and cream. Pour the mixture onto the pan with the cooked crust, then go over the entire oven at 170 ° for about 50-60 minutes.
Remove the lemon cheeesecake from the oven, let it cool well, then pour over the garnish topping. Keep it in the fridge for at least 3 hours before serving. One serving (1/14) equals about 300 calories. To lower the calories to 260, don’t use the garnish but garnish with grated lemon zest.