No-bake lemon cheesecake with lemon curd | Incredibly lemony, refreshing & delicious | No tools скачать в хорошем качестве

No-bake lemon cheesecake with lemon curd | Incredibly lemony, refreshing & delicious | No tools

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Almond flour (https://amzn.to/3NQN7EY) Allulose (https://amzn.to/3CikmMx) 6-inch (15 cm) round pan with a removable bottom (https://amzn.to/3pKfBX7) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** This lusciously creamy and tangy lemon cheesecake is sandwiched between a buttery crust and a rich zesty layer of lemon curd. It is a perfect combo with a sharp citrus flavor in every bite. It looks so bright and summery, but you could literally eat this the whole year-round. What's more? It doesn't require any baking or tools, and it's super easy to make. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 8] NUTRITION INFO PER SERVING Total Carb = 3.7 g Dietary Fiber = 1.3 g Net Carb = 2.4 g Calories = 242 Total Fat = 22.7 g Protein = 6.7 g INGREDIENTS FOR CRUST Almond flour = 120 g / 1 cup (You can also use any other nut flour) Unsalted Melted Butter = 50 g / 3 1/4 tbsp Salt = 1/4 tsp Allulose = 20 g / 2 1/2 tbsp (This is optional, and I did not add any sweetener as I prefer a savory crust. However, if you prefer, you can add Allulose as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture) INGREDIENTS FOR THE GELATIN MIXTURE Gelatin Powder = 8 g / 3/4 tbsp Fresh Lemon Juice = 60 g / 1/4 cup (This amount makes a stronger lemony taste but if you prefer a milder flavor then you can reduce the lemon juice to 40 g) INGREDIENTS FOR THE BATTER Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cups Whipping Cream (cold) = 225 g / 1 cup Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture) Lemon Zest = 1 lemon TOPPING Lemon curd = 200 g (3/4 cu) LEMON CURD Egg yolks = 16 large Fresh lemon juice = 120 ml (1/2 cup) Lemon zest = 3 lemons Powdered Allulose = 200 g (1 cup) Cold cubed unsalted butter = 85 g (3/8 cup) NOTE: This recipe makes about 500 g of lemon curd so you can reduce by half if you want to make just enough for this cheesecake topping. Please refer to this video on how to make the lemon curd (   • HOW TO MAKE THE BEST KETO LEMON CURD - BES...  ). DIRECTIONS 1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. A 7-inch pan is also fine except that the cheesecake will be flatter. You can also use a springform pan. Place the flat side of the removable bottom facing up so that the cake and parchment paper can slide out easily. Line the bottom and sides of the pan with parchment paper. Set aside. 2. Mix all the ingredients for the crust in a bowl until crumbly then transfer into the prepared pan. Use a flat bottom cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed. 3. Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside. 4. In a bowl, add the softened cream cheese and mix with a spatula until smooth and creamy. 5. Then add the powdered sweetener and mix until well combined, smooth and creamy. 6. Add the cold whipping cream and whisk until well combined then set aside. 7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture to temper it. Mix until well combined. Pour the mixture into the batter and mix until combined. 8. Zest the lemon into the batter and mix with a spatula until combined. The batter is smooth and creamy. 9. Transfer the batter onto the crust. Spread evenly then chill it for 30 minutes just to firm up the top slightly before topping with the lemon curd. 10. Spoon the lemon curd on top of the cheesecake and spread evenly. Then smoothen it with an offset spatula. 11. Chill in the fridge for a few hours to set but preferably overnight. 12. Once ready, remove the pan and parchment paper. Smooth the sides of the cheesecake with an offset spatula. 13. Slice and enjoy. Remember to wipe the knife clean after each cut.