LEMON CHEESECAKE CARAMEL

INGREDIENTS

2 x 250g full fat cream cheese
½ cup xylitol
1 tsp vanilla extract
2 large eggs
1 pinch salt
3 tbls fresh lemon juice

FOR THE CRUST

1 cup almond flour
57g butter

METHOD

Mix the crust ingredients together and push into one medium size springform pan or three mini ones. Bake on 180° C for 7 minutes or until just turning brown.

Place the cream cheese in a large glass bowl. Heat slightly in the microwave to soften. Beat with an electric beater until creamy. Add the rest of the ingredients and beat until well incorporated. Pour mixture on top of base and bake on 150° C for 30 minutes or until the cheesecake is set. Top with topping of choice e.g. berry coulis, salted caramel and almond flakes.

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