Layered Lemon Delight Cheesecake
Tangy, zesty and delicious!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic
Recipe Category: Low Carb
Servings: 10 serves
Calories: 236kcal
Lemon Curd
- zest 1/2 lemon
- 2 eggs
- 1 egg yolk
- 40 g lemon juice
- 80 g sweetener I use erythritol
- 80 g butter cubed
- 1 tsp gelatin
- 1 tbsp water
Filling
Add sweetener to mixer
Blend 10 seconds / speed 7
Add rest of filling ingredients
Mix 1 minute / speed 5.5
Add gelatine to cold water mix together
Microwave for 15 seconds
Add to cheesecake batter
Mix 20 seconds / speed 5
Remove mixture from bowl and add half to the cooled base, and reserve other halve
Lemon Curd
Add butterfly to mixer, then add all ingredients
Cook 10 minutes / 80℃ / speed 3
Mix gelatine with cold water
Microwave 15 seconds
Add to bowl
Mix 30 seconds / speed 4
Remove from mixer into separate bowl and pop in the freezer for 15 minutes
Pour over cheesecake, and top with extra layer of cheesecake by gently spooning it over the top completely and gently smoothing over
Refrigerate for 3 hours or until set
Filling
Using room temp cream cheese mix with food processor / elec beater or whisk ( I started with a fork then used a whisk) until smooth, add eggs & sour cream & cheese continue to mix until smooth.
Place sweetener, gelatine & water in bowl in microwave for 15 sec.
Add to cream cheese mix & continue whisking until fully combined.
Layer cheese cake with half the filling topped with curd and then the other half of the cheescake filling on top.
Refrigerate until set
Such an easy recipe that you can store in the refrigerator up to 1 week or slice and freeze in individual portions.
Serving: 1serve | Calories: 236kcal | Carbohydrates: 2g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 183mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 1.6mg | Calcium: 53mg | Iron: 0.6mg | Net Carbs: 2g