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Author Topic: Lemon cheesecake  (Read 293 times)

Offline Rhiannon

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Lemon cheesecake
« on: September 06, 2016, 11:57:43 AM »
https://www.verywell.com/lemon-cheesecake-2241741

Ingredients
    Crust
    1¼ cup almond meal
    2 Tbspn butter, melted
    2 Tbspn sugar equivalent in artificial sweetener

    Filling
    1½ lbs (3 packages) cream cheese, room temperature
    1¼ cups sugar equivalent in artificial sweetener (preferably powdered erythritol or liquid sweetener) (I used a little less than 1 Cup of erythritol)
    1½ teaspoons vanilla extract
    ¼ teaspoon salt
    4 eggs, room temperature
    ¼ cup lemon juice (fresh is best)
    1 Tablespoon lemon zest
    ¼ cup heavy cream

Topping
1 cup sour cream
Juice and zest from 1 medium lemon (about 2 Tablespoons juice and 1 Tablespoon zest)
¼ cup sugar equivalent in artificial sweetener
½ teaspoon vanilla extract

(For the step by step directions, see the recipe at the link above)

I don't have a springform pan, so I used a round cake tin and baked mine in the oven without the use of a water bath.  I also wasn't able to get a full tablespoon of lemon zest for the filling, but it turned out nicely lemony just the same.   

Nutritional Information (each serving is 1/16th of the cheesecake): 3 grams effective carbohydrate plus 1 gram fiber, 7 grams protein, and 295 calories.

Offline starsign

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Re: Lemon cheesecake
« Reply #1 on: September 07, 2016, 02:59:57 AM »
Thanks Rhiannon.
I've made cheesecake but not with lemon.
Will give this a try.  ~tup~
Partner of a Diabetic T2

Offline Rhiannon

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Re: Lemon cheesecake
« Reply #2 on: September 07, 2016, 09:36:50 AM »
I hope you like it :) 

Offline Sweety

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Re: Lemon cheesecake
« Reply #3 on: September 08, 2016, 04:15:09 AM »
Will give this a try.  ~tup~
When you do, call or send some over, Star. Then we can repeat it in reverse.  ;)
Diabetic ?