Lemon Cheesecake Recipe


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 This no bake lemon cheesecake is indulgently sweet and creamy with a zesty kick of citrus. The sumptuous topping is rich in flavour and fats, combining cream cheese with heavy cream. The base is formed from ground almonds and provides the perfect biscuit crunch to complement the creamy topping.

A crowd pleasing dessert, this is ideal to make in advance for dinner parties or a decadent weekend treat.

Prep Time: 25 min
Cook Time: 1 min
Ready In: 26 min

Ingredients:
Finely Ground Almond Meal Flour by Bob's Red Mill: 1-½ cup,(168g or 5.93 oz)
Butter|:1 tablespoon,(14g or 0.5 oz)
Coconut Oil: 1 tablespoon,(14g or 0.48 oz)
Xylitol Sweetener: ¾ cup,(1g or 0.02 oz)
Salt: ⅛ teaspoon,(1g or 0.03 oz)
Cream Cheese:14 ounce,(397g)
Heavy Cream:¾ cup,(179g or 6.3 oz)
Lemon Juice Raw:½ lemon yields,(24g or 0.83 oz)
Lemon Peel Raw:1 tbsp,(6g or 0.21 oz)

Instructions:

1. To make the base, add the ground almonds, butter, coconut oil, ¼ cup of xylitol and salt to
a food processor.

2. Pulse to combine, forming a chunky crumb.

3. Transfer the crumb mix to a loose bottomed cake tin (around 15cm) and press down firmly and evenly.

4. Place the cake tin in the fridge to firm the base while you make the topping.

5. Add the remaining xylitol to a food processor and blend on a high speed setting until it forms a fine powder.

6. Add the cream cheese and powdered xylitol to a large mixing bowl and beat together until smooth.

7. Add the cream to the cheese and whisk together to combine.


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