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A slice of Lemon Ginger Cheesecake on a white plate with a toasted nut crust.

Lemon Ginger Cheesecake (Low-Carb)

A bright, gut-friendly cheesecake that swaps heavy cream for protein-packed Greek yogurt, flavored with fresh lemon and ginger over a toasted almond-pecan crust.
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Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 5 minutes
Servings: 10 10
Course: Desserts
Cuisine: Asian-Fusion / Healthy Modern
Calories: 290
Ingredients Method Notes

Ingredients
  

Crust:
  • 1 ½ cups almond flour
  • ½ cup finely chopped pecans
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon pure maple syrup
  • Pinch of fine sea salt
Filling:
  • 16 oz full-fat cream cheese room temperature
  • 1 cup plain whole-milk Greek yogurt room temperature
  • 3 large fresh eggs room temperature
  • ½ cup honey or monk fruit sweetener
  • 1 tablespoon freshly grated ginger root
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract

Method
 

  1. Bake Crust: Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper. Mix almond flour, pecans, melted butter, maple syrup, and salt. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
  2. Smooth Cream Cheese: In a large bowl, beat the room-temperature cream cheese until completely smooth and lump-free (about 2 minutes).
  3. Add Flavors: Beat in the Greek yogurt, honey, grated ginger, lemon zest, lemon juice, and vanilla on low speed.
  4. Add Eggs: Add the eggs one at a time, mixing on the lowest speed just until the yellow disappears. Do not over-mix!
  5. Bake: Pour the batter over the crust. Bake for 45–55 minutes until the edges are set but the center still has a slight jiggle.
  6. Cool: Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour to cool slowly. Transfer to the fridge and chill for at least 4 hours before slicing.

Notes

Instead of trying to peel fresh ginger root with a knife (and accidentally cutting off half the actual ginger), use the edge of a regular metal spoon to scrape the skin off. It peels away effortlessly and perfectly follows the bumpy contours of the root.
To get perfectly clean, bakery-style slices, run your chef’s knife under hot water for ten seconds, wipe it completely dry with a towel, and make your cut. Repeat the hot water and wiping process between every single slice. The hot metal glides through the cold cheesecake like butter.