Keto Lemon Cheesecake
The lemon cheesecake is a wonderfully fresh delicacy. This Keto Lemon Cheesecake consists of a fine shortcrust pastry and a very digestible baked quark mixture.
Ingredients for Keto Lemon Cheesecake:
For the base:
240 grams almond flour
120 grams butter
50 grams xylitol
2 egg yolks
1 pinch rock salt
1 pinch clove powder
For the cheesecake:
4 eggs
150 gram xylitol
juice of 2 lemons
800 grams of curd cheese
some vanilla flavoring
2 tablespoons coconut flour
some thin slices of an untreated lemon as garnish
Instructions:
For the base, knead all ingredients into a smooth short pastry and roll out on a lightly floured work surface or a coated baking mat.
Pour into a round springform pan with a diameter of 26 cm lined with baking paper and raise the edge. Prick the bottom several times with a fork.
For the cheesecake, mix all the ingredients until smooth and spread in the pan.
Preheat the oven to 330° F and bake the cake at top and bottom heat for 45 minutes.
Remove from the oven, let cool, garnish with lemon slices, serve and enjoy.
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