Continuing the celebration of my birthday, I am excited to share with you the recipe for the Keto Lemon Cheesecake that I baked for myself.
Trust me, when the dessert you made disappears from the table, you know you’ve hit the jackpot. And let me tell you, you can definitely have your Keto cake and make others eat it too!
On my special day, I treated myself to a delightful Lemon Cheesecake, and I’m thrilled to report that my family devoured it in no time.
Unlike the Cheesecakes I had tried the other day, this one had a unique and interesting base. And since it was my birthday, I decided to get a little extravagant and topped it with a generous layer of full-fat cream icing.
This recipe yields a sizable cake that can easily serve a party of six to eight adults. Each slice contains only 6g of carbs, which is truly impressive for a dessert of this kind.
So, don’t hesitate to try your hand at this Keto Lemon Cheesecake. You’ll be amazed at how delicious and satisfying it is while still being low in carbs. Whether it’s for a special occasion or simply to treat yourself, this cheesecake is sure to bring joy and delight to all who taste it. Enjoy!
Procedure for the filling
1. Make fresh cottage cheese, from whole fat milk, about an hour before you intend to make the cake.
2. Keep the Greek Yogurt or hung curd ready from a day before. For those of you who are wondering why I am using Cottage Cheese and Yogurt, that’s because where I live, we don’t get cream cheese.
3. If you have cream cheese, use 8 oz (about 226 grams) of it.
4. In the mixer, add the cottage cheese and the Greek yogurt and start mixing.
5. Add the lemon essence, the sweetener and mix some more.
6. Once the sugar has combined properly, start adding the eggs. Add the salt and mix more.
7. Once you get a creamy mixture, keep it aside and work on the crust.
Crust making process
1. In the mixer, add the softened butter and sweetener and start mixing.
2. Now add the egg and keep mixing.
3. Next, add the almond flour and salt.
4. Mix for another two minutes and then add the cocoa.
5. Line a baking tin and spread this cookie crust in it.
6. Bake at 250 degrees for 45 minutes. Let it cool down completely.
7. Once the crust is cold, add the cheesecake filling.
8. Place in the oven and bake for 1 hour and 25 minutes at 250 degrees. Or until the crust is golden, and your knife comes out clean.
9. Once the cake is baked, allow it to cool down for three to four hours.
10. You can now have the cheesecake just like that, or eat it like me.
11. Since it was my Birthday, I whipped some full fat cream and used it for icing the cake.
12. If you plan to make and serve this cake, I suggest make it one day before, so that the flavors get enhanced over the night.
I am smiling while writing this post, because I have a box full of cheesecake in my freezer, which I can devour piece by piece for a week at least.
(These figures are without the cream icing)