Low-carb lemon cheesecake recipe
Filed under: Low-carb Recipes — Tags: dessert — @ April 16, 2009
The weather is getting warmer outside and we are definitely experiencing all the wonders of the Spring season with vibrant colors of the leaves blooming on the trees. I love this time of year because it is the beginning of a new period of growth and vitality outside while people begin to experience the beauty of God’s creation for what it is. It’s the part of life that makes me smile the most.
I’ve got a recipe for you today that matches the aesthetic backdrop of this time of year with a delicious and low-carb nutritious dessert you’ll definitely want to sink your teeth into. It’s a gorgeous lemon-on-lemon cheesecake that will be both eye and taste bud pleasing, I can promise you that! Special THANKS to our friends at Low-Carb Connoisseur, I’m privileged to offer this recipe complete with the perfect low-carb crust to my readers today. ENJOY!
Ingredients For Crust:
- 3/4 cup Bob’s Redmill almond flour
- 1/4 cup Bob’s Redmill hazelnut flour
- 6 Tbs Splenda
- 4 Tbs butter, melted
Preheat oven to 350°F. Mix all ingredients well and press into bottom of 9 or 10″ springform pan.
Ingredients For Filling:
- 5 (8-oz) pkgs Philadelphia Cream Cheese, softened
- 1 1/2 Cup Splenda
- 1 1/2 tsp lemon extract
- 1 Tbs Flour
- 1 Tbs Singing Dog Sugar Free vanilla extract
- 3 eggs
- 1 cup sour cream
- Jok n’ Al Sugar Free Lemon Curd
Mix cream cheese, Splenda, flour and vanilla with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in sour cream and lemon extract or oil, and pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight.
Just before serving, top with Jok n’ Al Lemon Curd.
