No Bake Cheesecake with Lemon Curd Filling / Low Carb / Gluten Free / Sugar Free
Calories 1330kcal
Ingredients
- 2 egg yolks
- 1/2 cup lemon juice (120 cc)
- 1 tablespoon stevia powder
- 1/4 teaspoon xanthan gum
- 2 ounces unsalted butter (120 cc)
- 1 1/2 cups toasted nuts (120 cc)
- 2 ounces unsalted butter (120 cc)
- 1 teaspoon stevia powder
- 1 1/2 cups heavy cream (120 cc)
- 13 ounces cream cheese (120 cc)
- 2 tablespoons stevia powder
- 3 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon grated lemon zest
- 1/3 cup sour cream (120 cc)
- 2 tablespoons water
- 4 teaspoons gelatin
- 1/4 cup boiling water (120 cc)
Instructions
- Lemon Curd Whisk together the eggs, egg yolks, lemon juice and stevia in a saucepan.
- Add the xanthan gum and whisk well to combine.
- Add the butter and cook the mixture over low - medium heat, stirring frequently until thick.
- Remove from the heat.
- Strain the lemon curd through a fine mesh sieve into a bowl.
- Place a piece of cling wrap over the curd.
- Stick the wrap to the curd by pressing lightly.
- Chill for one hour or until cold.
- Base Add the toasted nuts in a food processor and pulse until finely ground.
- Add the butter and stevia and blend well.
- Press evenly into the bottom of an 8 inch springform pan.
- Chill while preparing cheesecake.
- Cheesecake In a large bowl, beat the heavy cream until very creamy (just before soft peaks begins to form) and chill.
- Transfer to the fridge.
- In a small bowl, soften the gelatin by soaking in the water for a couple of minutes.
- Add the boiling water and stir to dissolve the gelatin and set aside.
- In a large bowl, cream the cream cheese.
- Add the stevia, lemon juice, vanilla, lemon zest and sour cream and beat until smooth and well-combined.
- Beat in the gelatin mixture to the cream cheese mixture.
- Add the whipped heavy cream to the cream cheese mixture and stir gently to combine.
- Pour about 2/3 of the mixture over the base.
- Using a spatula or spoon, make a well in the center.
- Spoon the curd into the well.
- Pour the remaining mixture.
- Refrigerate for 4 hours, or preferably overnight.
- Run a knife around the edge of the pan and release the spring on the pan.
Originally posted 2019-02-20 18:38:02.
