Introducing our irresistible Keto Raspberry Lemon Cheesecake with Pistachio Walnut Crust—a harmonious fusion of creamy cheesecake infused with tangy lemon zest and fresh raspberries, nestled in a nutty, crunchy crust. Crafted with keto-friendly ingredients and bursting with vibrant flavors, this dessert offers a guilt-free indulgence that’s perfect for those seeking both taste and health-conscious choices. Each slice promises a delightful blend of textures and tastes, showcasing our commitment to delicious desserts that align with your low-carb lifestyle.
Keto Raspberry Lemon Cheesecake with Pistachio Walnut Crust
Crust Ingredients:
1/2 cup shelled pistachios
1/2 cup walnuts
2 tbsp coconut flour
2 tbsp butter, melted
1 tbsp erythritol (or sweetener of choice)
Pinch of salt
Cheesecake Filling Ingredients:
16 oz cream cheese, softened
1/2 cup sour cream
2/3 cup powdered erythritol (or sweetener of choice)
In a food processor, pulse the pistachios, walnuts, coconut flour, erythritol, melted butter, and a pinch of salt until finely ground and well combined.
Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust.
Bake for 10-12 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
Add the sour cream, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Beat in the eggs one at a time, scraping down the sides of the bowl as needed, until the mixture is smooth and creamy.
Gently fold in the fresh raspberries into the cheesecake batter.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
Smooth the top with a spatula.
Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any potential leaks.
Bake at 350°F (175°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack open the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
Chill and Serve:
Remove the cheesecake from the oven and let it cool completely at room temperature.
Chill in the refrigerator for at least 4 hours, preferably overnight, to set completely before slicing and serving.
Garnish and Enjoy:
Optionally, garnish the cheesecake with additional fresh raspberries and a sprinkle of crushed pistachios.
Slice and serve your delicious keto raspberry lemon cheesecake with pistachio walnut crust, savoring each creamy, tangy bite with delight
