The above nutritional values are per serving, calculated for 12 servings. The nutritional values provided per dish are only an indication. Since the nutritional values can vary greatly depending on the brand/product you use, this can have a significant impact on the overall nutritional value of a complete dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. If you don’t know how to calculate it yourself, you can read about it here.
Fresh Lemon Cheesecake, Refreshing and Creamy!
That sounds delightful! A refreshing yet creamy lemon cheesecake is perfect for spring and summer. The subtle lemon flavor adds a touch of freshness without being overpowering. Enjoy the citrusy goodness without making a sour face!😉
Ingredients
For 12 servings
For the crust
- 70 grams of butter (melted)
- 30 grams of erythritol granulated
- 170 grams of almond flour
- 40 grams of shredded coconut
- A pinch of salt
- Butter (for greasing the cake pan)
For the cheesecake layer
- 450 grams of cream cheese
- 260 ml of water
- Zest of 3 lemons (only the yellow part of the peel)
- 2 tablespoons of fresh lemon juice
- 5 gelatin sheets
- 80 grams of erythritol powdered sugar
Preparation
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Line a tall cake pan (19 cm) with parchment paper and grease the edges with a little butter.
Start by mixing all the dry ingredients for the crust together. Add the melted butter and knead by hand until it forms a cohesive dough. Press the dough onto the bottom of the pan and compact it.
Place the crust in the middle of the oven for about 15 minutes, until the edges just start to color. Remove the crust from the oven and let it cool.
Soak the gelatin sheets in cold water for 10 minutes. Mix all the ingredients, except for the water and gelatin, together with an electric mixer. Heat the water in a saucepan, squeeze the gelatin sheets and add them to the saucepan. Stir with a spoon until the gelatin is dissolved. Do not let the gelatin boil, as it can become bitter.
Remove the saucepan from the heat and mix the gelatin into the cream cheese mixture using an electric mixer. Pour the mixture onto the cooled crust and place the cake in the refrigerator to set for at least 3 hours, preferably overnight.