Friday, May 13, 2016

LEMON CURD CHEESECAKE




LEMON CURD CHEESECAKE

Wow, a gorgeous cheesecake with a lot of bright, tangy citrus flavor from the lemon curd topping offset with a creamy, sweet cheesecake (this is a very high/tall cheesecake, so cut small portions - it's all one needs to feel satisfied)- cover with plastic wrap to prevent a skin from forming - works perfectly! 

Crust:
2/cup Gluten-Free Bake Mix 2 (CLICK)  (150 mL)
2/cup ground almonds (150 mL)
1/cup butter, melted (75 mL)
Sweetener to equal 2 tbsp sugar (30 mL)
Filling:
32 oz regular cream cheese (1 kg)
5 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups (375 mL)
1/cup powdered erythritol, OR xylitol* (125 mL)
1/cup whipping cream (75 mL)
1/cup lemon juice (75 mL)
1 tbsp oat flour, optional (15 mL)
1 tbsp lemon peel (15 mL)
21/tsp vanilla extract (12 mL)
10 drops yellow food coloring, optional
Lemon Curd:
3 large egg yolks
1/4 cup lemon juice, (50 mL)
  freshly squeezed (1-2 lemons)
Liquid sweetener to equal 6 tbsp sugar (90 mL)
4 tbsp unsalted butter (50 mL)

Preheat the oven to 325°F (160°C). 

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, ground almonds, melted butter and sweetener.  Press into 8-inch (20 cm) springform pan (can use a bigger pan, but cheesecake will not be quite as high).  Bake crust 10 minutes.

Filling:  In food processor, process cream cheese.  Add eggs one at a time while processing.  Add liquid sweetener, erythritol, OR xylitol, whipping cream, lemon juice, oat flour, lemon peel, vanilla extract and yellow food coloring, if using.  Process until smooth.  Pour over prepared crust.  Bake 55 to 65 minutes, or until firm around the edges and it produces only a slight jiggle in the center, when spring form pan is gently moved.  Check cheesecake after 50 minutes.

Lemon Curd:  In double boiler, combine egg yolks, lemon juice and sweetener.  Cook until mixture is fairly thick.  Remove from heat and stir in butter, one tablespoon (15 mL) at a time, until smooth.  Pour over cooled cheesecake.  Cover surface with plastic wrap (touching the curd) to prevent a skin from forming.  Refrigerate.

Helpful Hint:  Please note that xylitol is deadly for animals, especially dogs, as it causes prolonged hypoglycemia.  Fine for human consumption, however.

Yield:  16 servings
1 serving
345.6 calories
10.0 g protein
32.1 g fat
0.5 g fiber
4.4 g net carbs

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