Low Carb Lemon Cheesecake Food

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

LOW CARB LEMON CHEESECAKE

Steps:

• Preheat your oven to 180 Celsius / 356 Fahrenheit. Line the bottom of a tart/pie dish with baking paper and grease the sides.
• In a blender or with a hand mixer (use a tall jug), blend the ingredients for the tart base until they resemble sticky crumbles and the coconut is starting to release its oils.
• Press the dough into a tart or pie dish with your fingers. My dish measured 22 cm at the bottom and 26 cm at the top.
• Bake for around 20 minutes until the tart crust is lightly browned.
• Remove from the oven and let it cool down. Then remove tart base from the pan.
• Mix the cream cheese, sour cream, sweetener, lemon juice and zest in a bowl until smooth.
• Dissolve your gelatine according to your manufacturer's instructions (I dissolved mine in a few tablespoons of hot water) and add to the filling mix. Blend and fill into the tart base.
• Cool the tart in the fridge until set, a minimum of 2 hours or overnight. Decorate with more lemon zest or to your liking.

LOW CARB LEMON CHEESECAKE

Steps:

• Boil water and dissolve lemon Jell-O.
• Mix in softened cream cheese, Splenda, and syrup.
• Beat with a mixer for about 3 minutes or until well blended and fluffy.
• Pour into a Pam sprayed pie pan, and refrigerate until firm.
• You can use other flavors of Jell-O for this.
• Strawbery and lime are also excellent.
• Top with freshly whipped cream.

BEST EVER LOW CARB CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Cream softened cream cheese with splenda until very smooth.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time and beat until smooth but don't overbeat.
• Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
• Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
• Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
• Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
• Place in fridge for several hours before serving.
• Top with your favourite fresh fruit if desired and whipped cream.