No Bake Cheesecake with Lemon Curd Filling / Low Carb / Gluten Free / Sugar Free

No Bake Cheesecake with Lemon Curd Filling / Low Carb / Gluten Free / Sugar Free

Ingredients

• 2 egg yolks
• 1/2 cup lemon juice ((120 cc))
• 1 tbsp stevia powder
• 1/4 tsp xanthan gum
• 2 oz unsalted butter ((120 cc))
• 1 1/2 cup toasted nuts ((120 cc))
• 1 1/2 cup heavy cream ((120 cc))
• 13 oz cream cheese ((120 cc))
• 2 tsp vanilla extract
• 1 tbsp grated lemon zest
• 1/3 cup sour cream ((120 cc))
• 2 tbsp water
• 4 tsp gelatin
• 1/4 cup boiling water ((120 cc))

Instructions

1. Lemon Curd Whisk together the eggs, egg yolks, lemon juice and stevia in a saucepan.
2. Add the xanthan gum and whisk well to combine.
3. Add the butter and cook the mixture over low - medium heat, stirring frequently until thick.
4. Remove from the heat.
5. Strain the lemon curd through a fine mesh sieve into a bowl.
6. Place a piece of cling wrap over the curd.
7. Stick the wrap to the curd by pressing lightly.
8. Chill for one hour or until cold.
9. Base Add the toasted nuts in a food processor and pulse until finely ground.
10. Add the butter and stevia and blend well.
11. Press evenly into the bottom of an 8 inch springform pan.
12. Chill while preparing cheesecake.
13. Cheesecake In a large bowl, beat the heavy cream until very creamy (just before soft peaks begins to form) and chill.
14. Transfer to the fridge.
15. In a small bowl, soften the gelatin by soaking in the water for a couple of minutes.
16. Add the boiling water and stir to dissolve the gelatin and set aside.
17. In a large bowl, cream the cream cheese.
18. Add the stevia, lemon juice, vanilla, lemon zest and sour cream and beat until smooth and well-combined.
19. Beat in the gelatin mixture to the cream cheese mixture.
20. Add the whipped heavy cream to the cream cheese mixture and stir gently to combine.
21. Pour about 2/3 of the mixture over the base.
22. Using a spatula or spoon, make a well in the center.
23. Spoon the curd into the well.
24. Pour the remaining mixture.
25. Refrigerate for 4 hours, or preferably overnight.
26. Run a knife around the edge of the pan and release the spring on the pan.