Keto Lemon Meringue Cheesecake. Cheesecake and lemon meringue pie come together in this decadent lemon meringue cheesecake dessert that will impress all of your guests. Love lemon meringue pie and cheesecake? Well this is the best of both worlds.
Perfect for an every day dessert, but also great for party and celebration. You have the option to make this cheesecake plain or lemon flavored. This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! You can have Keto Lemon Meringue Cheesecake using 16 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Keto Lemon Meringue Cheesecake
- Prepare of Cheesecake Base.
- Prepare 150 g of Almond Flour.
- Prepare 3 Tbsp of Erythritol.
- Prepare 4 Tbsp of Butter.
- Prepare of Cheesecake.
- Prepare 4 of Eggs.
- It's 600 g of Cream Cheese.
- You need 1 Cup of Sour Cream.
- You need 1 Cup of Erythritol.
- Prepare 1/4 Cup of Freshly Squeezed Lemon Juice.
- You need of Zest from 1 Lemon.
- You need 2 Tsp of Vanilla Essence.
- You need of Meringue.
- It's 4 of Egg Whites.
- It's 1/2 Cup of Erythritol.
- Prepare 1/4 Tsp of Cream of Tartar.
This no bake lemon cheesecake is indulgently sweet and creamy with a zesty kick of citrus. The sumptuous topping is rich in flavour and fats, combining cream cheese with heavy cream. This Lemon Cheesecake is the ultimate in flavor and creaminess. This lemon meringue pie is a hit at every family function and get-together!
Keto Lemon Meringue Cheesecake step by step
- Preheat oven to 180°C and line a 9 inch spring form baking pan..
- Melt butter..
- Mix in almond flour and Erythritol..
- Press into baking pan..
- Whisk the cream cheese, sour cream and Erythritol until completely combined and consistency is smooth..
- Whisk in the eggs one at a time..
- Mix in the lemon juice, the zest and the vanilla essence..
- Pour onto the base and bake for 1 hour..
- Leave to cool and then refrigerate for a couple of hours or until completely cooled..
- Then, preheat oven to 180°C..
- Meringue: Whisk the egg whites until light and fluffy..
- Add the Erythritol and whisk until stiff peaks form..
- If you are using lemon curd (see my recipe http://cookpad.com/uk/recipes/11545347-keto-lemon-curd) spread a thin layer over the cheesecake..
- Now pour the egg whites (meringue mix) over the cheesecake and bake for 8 to 10 minutes..
- Let it cool a little and then placr in refrigerator for an hour..
It ties together old school, home-cooked tastes with a keto-friendly twist. Although this dessert is a little more difficult than our Blueberry Cheesecake Squares, it's foolproof if you follow the directions carefully. I've made #lowcarb / #keto cheesecake before, but this recipe beats those others by far. Very keto friendly, high in healthy fat, it might make your friends. Turn off the oven and leave cookies in for one more hour until dry and crisp.