The recipe I am sharing today is a lemon and lime cheesecake. The base has only a very light citrus taste, with only some lime zest to lend a lime flavor. The top is a tart, yet creamy lemon lime curd that really pops with flavor. I love the combination in your mouth. Creamy and tart in different combinations as you chew. This really is a wonderful spring dessert, and would be pretty on the Easter table, any baby or wedding shower, or on a fabulous dessert cart for a ladies' lunch. If you like lemon or lime, you really should try it. Most recipes are one or the other, but the combo is extra special. And never mind the name "curd" anyway. I never could understand why something so yummy had such an unappealing name.
Lemony Lime Cheesecake
3/4 cup almond flour
1 tbsp coconut flour
1/4 tsp xanthan gum
3 tbsp melted butter
3 tbsp erythritol/stevia blend equal to sugar
1/2 tsp vanilla
24 oz cream cheese
4 large eggs
1 1/4 cup erythritol/stevia blend equal to sugar
2 tsp vanilla
1 tsp lime zest
1/4 tsp salt
1/2 cup heavy cream
1/4 cup lemon juice
2 tbsp fresh lime juice
1/2 cup erythritol/stevia blend equal to sugar
2 whole eggs plus 1 yolk
2 tbsp unsalted butter
1 tbsp heavy cream
pinch salt (omit if using salted butter)
Butter or oil the sides and base of an 8 or 9 inch springform pan. For easiest removal, cut a circle from parchment paper to line the base. In a small bowl, combine almond and coconut flours, xanthan gum and salt. Stir in melted butter, sweetener and vanilla. Press this mixture into the base of the pan. Bake at 350 for 5 minutes. It will not look cooked through.
To make filling, beat the cream cheese with a hand mixer. Add eggs, one at a time until incorporated. Slowly add sweetener, vanilla, zest, salt until just mixed. Slowly add cream, but do not overbeat. Pour this mixture over the crust in the springform pan. Wrap the pan in foil and place into a larger roasting pan. Place both pans onto a lower rack in a 350 degree oven. Pour water into the roasting pan to create a water bath. Bake for 55 minutes to 1 hour. When time is up, open the oven door a few inches, but let the cheesecake remain in the oven. After an additional hour, remove cake to the counter to fully cool. At this time, run a knife along the edges.
While cheesecake is cooling, prepare the curd. In a small saucepan, heat the lemon and lime juice combined with the sweetener. In a separate bowl, beat two eggs and one separated yolk. Very slowly pour the heated juice into the eggs, stirring constantly to temper, not curdle. When all the juice is added, return the mixture to the saucepan. Heat on a moderate flame, stirring well, until the mixture thickens and coats the back of the spoon. Remove from heat and stir in butter until melted, then the heavy cream. Add a small pinch of salt. Chill the curd until time to assemble the cooled cheesecake.
When the cheesecake has cooled on the counter to room temperature, spread the chilled curd over the top. Chill for at least 4 hours before serving. To serve, add shipped cream to the edges of the cheesecake.
Serves 12: 329 calories 5 net g carb
I love that the crust on this cheesecake is sturdy. I even picked up a slice with just my hand. The xanthan gum helps stabilize it, but it will work without it. I had a little trouble getting it to cover the base of the pan. It is a bit sticky. Just keep buttering those fingers. The top of mine did crack, even with the water bath. Probably because my ingredients were not quite a room temperature. It was a busy day. No problem though, because the lemon curd covered the crack. Small blessings are so appreciated!
My hubby said this was a hit at our group. I had only three slices left, and my mom who came over to help with some more kitchen cabinet work, liked it too. This is just one of the recipes I will feature in the April Diner News, so get ready for some festive foods! Just wait until you see what I did with peanut butter...
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