LEMON DELUXE CHEESECAKE

LEMON DELUXE CHEESECAKE

This firm, New York-style cheesecake bursts with fresh lemon flavor.  I made this cheesecake for our company.  I've been so busy of late with indexing Facebook for our team of authors, so my personal posting is behind this month.  Please be patient with me as I get to catching up with the indexing.  Things will slow down and my personal posts will be noticeable and more frequent - my titles will be in BOLD from now on!  Here is what I'm up to.

Crust:

²/₃  cup Gluten-Free Bake Mix, (150 mL)

  page___

²/₃  cup ground almonds (150 mL)

¹/₃ cup butter, melted (75 mL)

2 SPLENDA^® packets

Filling:

24 oz regular cream cheese, softened (750 g)

3 eggs

Liquid sucralose to equal 1 cup (250 mL)

  SPLENDA^® Granular

¹/₃  cup powdered erythritol (75 mL)

3 tbsp lemon juice (45 mL)

2 tsp vanilla extract (10 mL)

1 tsp grated lemon rind (5 mL)

Topping:

1¹/₂  cups sour cream (375 mL)

Liquid sucralose to equal ¹/₄ cup SPLENDA^® Granular (60 mL)

Lemon Glaze:

¹/₂  cup water (125 mL)

Liquid sucralose to equal ¹/₂  cup SPLENDA^® Granular (125 mL)

3 tbsp lemon juice (45 mL)

¹/₄ tsp xanthan gum (1 mL)

¹/₄ tsp cornstarch (1 mL)

4 drops yellow food coloring

Crust:  In medium bowl, combine Gluten-Free Bake Mix, page___, ground almonds, melted butter and SPLENDA^®. Press into bottom of 8-inch springform pan. Bake at 350°F (180°C) 10 minutes.

Filling:  In food processor, process cream cheese.  Add eggs, liquid sucralose, OR SPLENDA^® Granular, erythritol, lemon juice, vanilla extract and lemon rind.  Process just until smooth, scraping the sides occasionally.  Pour over crust and bake approximately 35 to 40 minutes. 

Topping:  In small bowl, combine sour cream and liquid sucralose, OR SPLENDA^® Granular.  Spread on cheesecake and return to oven 12 minutes.

Lemon Glaze:  In blender, combine water, liquid sucralose, OR SPLENDA^® Granular, lemon juice, xanthan gum, cornstarch and coloring; blend. Pour into small saucepan and bring to boil.  Cool and spread over cheesecake.  Chill.

Yield:  12 servings

1 serving

360.1 calories

10.3 g protein

32.8 g fat

5.9 g net carbs