Banting friendly lemon cheesecake

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This banting friendly lemon cheesecake from Soar on the Bant Wagon, by Nick Charlie Key, R265, (Human & Rousseau), is the last word indulgence, with out the guilt


For the crust 

  • 1 cup almond flour
  • 2T melted butter
  • 3T xylitol

For the filling

  • 680g cream cheese, at room temperature
  • 310ml xylitol
  • 1t vanilla extract
  • A pinch salt
  • four eggs, at room temperature
  • 60ml lemon juice
  • 1T lemon zest
  • 60ml whipping cream


  • 250ml bitter cream
  • 30ml lemon juice
  • 1T lemon zest
  • 4T xylitol
  • 1/2t vanilla extract

Do that darkish chocolate cheesecake recipe


  1. Preheat the oven to 190°C.
  2. Put together a springform cake pan. Put some baking paper over the underside of the pan and snap it into place whenever you tighten the edges of the pan.
  3. Grease the edges and backside of the pan (and the baking paper) utilizing butter.
  4. Combine all of the crust substances collectively in a medium-sized mixing bowl. As soon as it’s a doughy, crumbly and moist texture, press it into the underside of the ready pan.
  5. Bake for 10 minutes or till golden brown.
  6. Cut back the oven temperature to 170°C.
  7. For the filling, beat the cream cheese till it turns into fluffy, ensuring to scrape the edges of the blending bowl. Add the xylitol, vanilla, salt and two of the eggs. Beat effectively, then scrape the edges of the bowl once more.
  8. Add the remaining two eggs. Beat effectively and scrape as soon as once more. Add the lemon juice, zest and cream. Beat effectively, scrape and pour the filling combination over the pre-baked crust.
  9. Place the springform pan into an even bigger pan that has been pre-filled midway with boiling water, after which place into the oven to bake for roughly 1 hour. The cheesecake ought to nonetheless be somewhat wobbly within the centre when it comes out.
  10. Whereas the cheesecake is within the oven, combine all of the topping substances collectively in a mixing bowl.Get the recipe for the cheesecake topped with frilled honey buttered peaches
  11. Take away the cheesecake from the oven, unfold the topping evenly over the cheesecake after which return to the oven for an additional 10 minutes.
  12. Take the cheesecake out of the oven and let it cool. As soon as at room temperature, pop it into the fridge for a number of hours to sit back correctly.

Serves 10–12 individuals

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