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.
Start with mixing up your gelatin. Mix the sachet of gelatin powder into 6-8 tbsp of hot water, put it aside.
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.
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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Add the lemon juice / gelatin mix to your cream cheese mix, bit by bit, mix it with hand mixer using the low setting.
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.
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.
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.
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PS: I am in love with my custom-made board