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Low Carb Chilled Lemon Cheesecake | dietplan-101.com
This is a quick and easy Low Carb non-baked cheesecake. Simply combine ingredients and allow it to set in the refrigerator. The cheesecake will start to melt if it is left too long at room temperature. Keep refrigerated to firm it up if it has softened. Always plan ahead as you need to chill the cheesecake for at least 8 hours.
Ingredients:
- 1 oz (28 g) powdered gelatin
- 1 cup of water (at room temperature)
- 1 lb (454 g) cream cheese (at room temperature)
- 8 sachets sugar substitute (or to taste)
- lemon juice & zest (of 1 lemon, or to taste)
- pinch of salt
For garnishing:
- some lemon slices & shredded lemon zest
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Instructions:
- Pour water into a saucepan, then sprinkle the powdered gelatin over the water and let it stands for 10 minutes.
- Meanwhile, beat cream cheese and sugar substitute in a mixing bowl until fluffy.
- Gently heat the soaked gelatin, stirring until dissolved.
- Add gelatin to the cream cheese and beat until well blended.
- Add in lemon juice and zest, a pinch of salt, and mix until well combined.
- Pour the mixture into a 9″ round loose base cake tin (I wrap the bottom with aluminum foil in case of a leak…..but it didn’t.)
- Keep refrigerated for at least 8 hours or overnight.
- When the cheesecake has been set, remove it carefully from the cake tin. Garnish with lemon slices and shredded lemon zest…Serve chilled.
Notes: Serves 10, each serving: 2.5 g Net Carbs
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Low Carb Chilled Lemon Cheesecake Recipe
This is a quick and easy Low Carb non-baked cheesecake. Simply combine ingredients and allow it to set in the refrigerator.
- 1 oz powdered gelatin
- 1 cup water (at room temperature)
- 1 lb cream cheese (at room temperature)
- 8 sachets sugar substitute (or to taste)
- 1 lemon juice & zest (of 1 lemon, or to taste)
- 1 pinch of salt
- Pour water into a saucepan, then sprinkle the powdered gelatin over the water and let it stands for 10 minutes.
- Meanwhile, beat cream cheese and sugar substitute in a mixing bowl until fluffy.
- Gently heat the soaked gelatin, stirring until dissolved.
- Add gelatin to the cream cheese and beat until well blended.
- Add in lemon juice and zest, a pinch of salt, and mix until well combined.
- Pour the mixture into a 9″ round loose base cake tin (I wrap the bottom with aluminum foil in case of a leak…..but it didn’t.)
- Keep refrigerated for at least 8 hours or overnight.
When the cheesecake has been set, remove it carefully from the cake tin. Garnish with lemon slices and shredded lemon zest. Serve chilled.
This recipe yields 10 servings. (9″ round)
Each serving is 1 slice. (2.5 g net carbs)
The nutritional value for reference is for 1 serving
