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The Best Free From

 Sugar free, Gluten free, Keto friendly BAKING MIXES, Cakes & Breads to help you on Your Low carb Journey 

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Keto Lemon Cheese Cake

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This time again I used full fat mascarpone, it is lower in carbs and thicker than Philadelphia cream cheese, you can use whichever you have, it won’t make much of a different in taste, or the carb count. This cheese cake is very flavorful, and so yummy, you won’t be able to stop eating it. Since it is a cheese cake then it is a generous size, as my whole family loves it and a small one would only last an afternoon in our house. This LOW CARB LEMON CHEESE CAKE was made to fill a 10-inch cake tin.

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The Best Free From Versatile Sweet Dry Mix
The Best Free From powdered Erythritol
Monk Fruit extract

About This Recipe

Ingredients

90g Butter, 500ml Double Cream, 500g Mascarpone cheese, 1 tsp Monk Fruit Extract, 12g Gelatin, 3 whole Lemons, 10-15 droops Vanilla Stevia, 1/3 cup powdered erythritol

Equipment

Medium Mixing Bowl, Spring-Form Cake Tin, Hand Mixer, Stand Mixer, Grater, Cake Knife, 9 inch Cake Tin, Parchment Paper, Rubber Spatula

Prep. Time : 15

Servings : 10

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Instructions

Step 1

Make the base first – In a medium size bowl mix The Best Free From Sweet Versatile Mix, pour in the melted butter and mix it together. Press into a 10-inch lined spring-form cake tin and Put in the fridge for 10-20 minutes as you prepare the filling.

Step 2

Start with mixing up your gelatin. Mix the sachet of gelatin powder into 6-8 tbsp of hot water, put it aside.

Step 3

Using a hand mixer or a stand mixer with a whisk attachment, whip the double cream (or heavy cream) into stiff peaks (don’t over do it, you are not making butter. Set aside.

Step 4

Wash the lemons, grate some zest into a plate for decoration later, or you can actually put it into the filling too. Squeeze out the juice of the 3 lemons. Mix the lemon juice and the already dissolved gelatin (this will cool down your gelatin mix).

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Step 5

Using a hand mixer or a stand mixer, beat the mascarpone and sweeteners (powdered erythritol, vanilla stevia drops, and monk fruit, until perfectly smooth and creamy.

Step 6

Add the lemon juice / gelatin mix to your cream cheese mix, bit by bit, mix it with hand mixer using the low setting.

Step 7

Using your mixer still on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to break the whipped cream.

Step 8

Remove the crust from the fridge and pour the filling onto the crust crust, smooth out the top. Decorate your cake if you wish with lemon zest or even a few slices of lemon. Refrigerate for at least 2-3 hour.

Step 9

Use a knife to loosen the chilled cheesecake from the rim of the spring-form pan, then remove the rim. Using a clean sharp knife, cut into slices for serving.

Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Please let me know, if you have made this cake, or have any question just leave a comment below or email me at info@thebestfreefrom.com

PS: I am in love with my custom-made board

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Lynn Kavanagh

I made this for Christmas and it turned out so well!! Even my family who are not low carb loved it. Highly recommend.

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Timea Kovacs

Thanks a mill Lynn for letting me know.Delighted it turned out great.

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