Colorless Lemon Cheesecake? YAY or NAY

The other day I made a cheesecake using real lemon… and it tasted delicious. However, we also eat with our eyes and white is deceiving.

One of my favorite things about trial and error is simply seeing what I enjoy. Mixing up sugar free, low carb sweets I can taste test is a fun afternoon for me (but not the dishes afterward, if I am brutally honest).

So, lemon. It should be yellow, right? This brings in a whole new dilemma. Is food coloring really worth it?

Tell me your thoughts. Does lemon cheesecake have to be yellow? Or do you prefer when I skip the dye and leave it natural (as shown here)?

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