A few weeks ago, I baked a mango cheesecake. Piglet suggested making a chilled (no bake version) as he preferred a fluffier cheesecake filling.
Even though it is a no bake version of cheesecake, I baked the crust using the toaster oven as I had used raw almond flour and butter to make it keto-friendly.
I chose to do lemon flavour as it is readily available and can be stored in the fridge for long periods. The lemon curd is the same recipe from the keto lemon meringue.
Before removing the cake tin from the cheesecake, I wrapped a warm cloth around the cake and it came out really smoothly.
Keto Chilled Lemon Cheesecake Recipe
100g almond flour
- Line parchment paper into 6″ cake tin
- Pour melted butter to almond flour and mix batter
- Add batter to tin and use spoon to press onto tin
- Bake at 150C for 10 mins
250g cream cheese
200ml whipping cream
25g powdered sweetener/ lakanto
2 tsp gelatine
2 tbs or 6 tsp water
1 tbs lemon juice
- Mix cream cheese, powdered sweetener and lemon juice
- Bloom gelatine in water and microwave for 30s medium heat or until dissolved and add 1 tbs of whipping cream
- Whip cream until stiff peak. Add gelatine mixture and continue whipping for a few seconds.
- Fold whip cream slowly into cream cheese mixture.
- Pour it into cake tin
- Chill it in refrigerator for at least 4 hours
- To remove cake tin, use a warm towel to wrap the sides for 2 minutes. Put it on a glass or cup and pull the sides down. Put the cheesecake back into the refrigerator
40ml lemon juice (1.5 large lemon juice)
1 tsp lemon zest
1.5 egg yolks
1 tbs oil/ butter
- Heat up the above using double boiler method (boiling water)
- Pour it into a container to cool and cover with a cling film. Store it in the fridge. It can be made a few days ahead.
- Take the lemon curd out from the fridge. Mix it and when it becomes more liquid, spread it onto the cheese filling of the cold cake.
- Put it back in the refrigerator for it to harden.
Just if you are wondering why is there a mortar and pestle… The erythritol crystalized after storing it in the refrigerator for a week so I had to pound it up and smoothen it. Might try using powdered sweetener or liquid sweetener and maybe use a cling film to cover the surface of the curd.
A little boo boo here. The mortar and pestle had some sesame seed residue so it blackened the curd. Added some yellow colouring to brighten it back.
The curd softened after leaving it at room temperature and was easy to spread using a spatula.
Stabilized Whipping Cream
50ml of whipping cream
1 tsp gelatin
3 tsp of water
- Bloom gelatin in water for 5 minutes. Microwave it for 20 sec on medium heat or until dissolved. Add 1 tbs of whipping cream to temper it.
- Whip cream in an ice water bath until stiff peak.
- Add gelatin mix and whip for a few seconds. Chill it in the fridge for 1-2 hours.
- When taken out of the fridge before piping, stir it until soften slightly.
- Pipe it quickly.
How was it?
2 tasters like the lemon curd and plain-ish cheesecake combination. Their suggestions were to keep it the way it is.
I felt that the lemon curd was too strong. Another taster felt similar too. He suggested that the cheesecake itself had more lemony flavour and the lemon curd to be milder.
If that is the case, the cheesecake itself lemon juice should be increased from 1 tbs to 2 tbs. The lemon curd lemon juice should be reduced from 40ml to 30ml and oil/ butter to be increased from 1 tbs to 2 tbs.