While the crust is cooling down, preheat the oven to 360°F (180°C).
Separate egg whites from the yolks, and place them in two mixing bowls.
Using a stand mixer, beat the egg whites until stiff peaks form. During the process, add in stevia.
In a separate bowl, again using a stand electric mixer (makes the process much easier), mix together creamed curd cheese, sour cream, heavy cream, coconut flour, erythritol, egg yolks, vanilla extract, and lemon peel.
If the curd cheese is not creamed yet, process it in a food processor until it gets creamy.
In the end, gently fold in the beaten egg whites, using a rubber spatula.
Pour the filling onto the cooled-down crust (which should still sit inside the round cake pan).
Place the pan in the oven and bake for an hour.
Let the cake cool down before serving. It will be even better the next day if you let it sit in the fridge overnight. The longer it sits in the cold, the better.
Enjoy!
The piece in this photo is served with some mascarpone cheese and already half finished. I just couldn't help it! :-)