THE Premier Low-Carb store .. .. AND Meeting Place

Saturday, January 10, 2009


Lemon Delight Cheesecake
Bursting with strong, citrus flavor!

Coconut Almond Crust:
2/3 cup ground almonds
1/3 cup SPLENDA® Granular
1/4 cup medium-flaked coconut,(unsweetened)
2 tbsp certified gluten free oat flour
3 tbsp butter, melted
1 egg yolk
Alternate Crust (Gluten-free)
1 cup Gluten-Free Low-Carb Bake Mix, 
  OR Splendid Gluten-Free Bake Mix
1/4 cup Splenda Granular
1/3 cup butter, melted
16 oz light cream cheese, softened
1 1/4 cups SPLENDA® Granular
1 cup sour cream
2 eggs
2 tbsp oat, OR whole wheat pastry flour
1 tbsp grated lemon rind (optional)
1 tbsp lemon juice
2 tsp lime juice
Crème Fraiche, page 172, (halve all ingredients) Splendid Low-Carbing, OR use whipped cream (sweetened),OR combine yogurt, sour cream, Splenda and a little thickening agent (either from my book or 1/8 to 1/4 tsp Xanthan gum).

Coconut Almond Crust: In medium bowl, combine almonds, SPLENDA® Granular, coconut and oat or spelt flour. Stir in butter and egg yolk. Press into 9-inch (23 cm) springform pan, lined with wax paper. Bake in 350°F (180°C) oven 10 minutes.

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese until smooth. Add SPLENDA® Granular, sour cream, eggs, oat, whole wheat pastry flour or spelt flour, lemon rind, lemon juice and lime juice. Process until smooth. Pour over prepared crust. Bake in 350°F (180°C) oven 35 to 40 minutes.

Topping: Prepare Crème Fraiche (halve all ingredients), and spread over cheesecake. Garnish center of cheesecake with thin lemon slice, twisted decoratively, if desired.

Nutritional Analysis: 12 servings, 1 serving:
266.5 calories, 7.8 g protein, 22.6 g fat, 8.8 g carbs


jillface87 said...

Really want to try this for Easter Sunday this year! Was wondering if I could substitute Greek yogurt for the sour cream? What do you think? Thanks!

Jennifer said...

Jill, that should be fine. :) Have a happy Easter!

Jennifer said...

P.S. You can add some yellow food coloring to get that nice, deep yellow color.

jillface87 said...

Do you think the texture and flavor from the Greek yogurt will be comparable to sour cream?! I am such a beginner at cooking and baking I need my hand held ;)

Jennifer said...

Jill, I've never had Greek yogurt, but I know that ordinary yogurt, if it is thickish, will work just fine in this cheesecake. It will be a tiny bit different to using sour cream which will almost always be thicker and richer. I suspect Greek yogurt is lovely and thick and not very sour, so it could be great in this cheesecake actually.