Keto-Friendly Basque Burnt Lemon Cheesecake

This version of a cheesecake is keto-friendly! Its recipe is a slight variation of my gluten free cheesecake. I personally love cheesecake but I have to watch my diet as it is pretty high in calories. Thus I made this cake with no carbohydrates added to reduce my overall calorie intake. Now I can enjoy cheesecake whenever I want without feeling too guilty about it!

Ingredients

  • 500g cream cheese (room temperature)
  • 200g stevia sugar (reduce if you want less sweet)
  • 340g eggs
  • 265g whipping cream
  • 10g lemon Juice
  • 1 lemon zest
  • 80g almond flour (sifted )

Pan – 20 cm – lined with baking paper.

Method

  • Preheat your oven at 190 degree celsius
  • Using a paddle whisk attachment on your mixer, beat the sugar and cream cheese at medium speed until creamy.
  • Add the eggs in 3 batches. Ensuring the eggs are well combined with the mixture before adding the next batch. Mix at medium low speed
  • Add in the whipping cream, followed by the lemon juice and zest. Whip at medium low speed until all are well combined.
  • Add in the flour, whip until all are combined at low speed for about a minutes.
  • Pour the batter into your pan. Tap the pan for 3x on the table, to remove some big air bubbles.
  • Bake for 40 minutes, then turn up temperature to 210 degree celsius. Bake for another 15 minutes or until the top turns brown.
  • Leave the cake inside the oven for 1 hour.
  • Let it completely cool down before slicing.

For gluten free non ketogenic Basque lemon cheesecake click on this link

https://decadentandsavoury.com/2019/10/02/basque-burnt-lemon-cheesecake-gluten-free-cheesecake/

2 Comments

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