Lemon Deluxe Cheesecake

By Sheilapp

Ingredients

• Crust:
• 2/3 cup Gluten free Bake Mix
• 2/3 cup ground almonds
• 1/3 cup butter, melted
• Sweetener to equal 4 tsp sugar
• Filling:
• 24 oz regular cream cheese, softened
• 3 eggs
• Liquid sweetener (sucralose or stevia) to equal 1 cup sugar
• 1/3 cup powdered erythritol
• 3 Tbls lemon juice
• 2 tsp vanilla extract
• 1 tsp grated lemon rind
• Topping:
• 1-1/2 cups sour cream
• Liquid sweetener (sucralose or stevia) to equal 1/4 cup sugar
• Lemon Glaze:
• 1/2 cup water
• Liquid sweetener to equal 1/2 cup sugar
• 3 Tbsp lemon juice
• 1/4 tsp xanthan gum
• 1/4 tsp cornstarch
• 4 drops yellow food coloring

Details

Servings 12
Adapted from low-carb-news.blogspot.com

Preparation

Step 1

Crust:
In medium bowl, combine Gluten-Free Bake Mix, ground almonds, melted butter and sweetener. Press into bottom of 8-inch springform pan. Bake at 350 degrees for 10 minutes.

Filling:
In food processor, process cream cheese. Add eggs, liquid sweetener, 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 sweetener. Spread on cheesecake and return to oven 12 minutes.

Lemon glaze: In blender,combine water, liquid sweetener, lemon juice, xanthan gum, cornstarch and coloring; blend. Pour into small saucepan and bring to boil. Cool and spread over cheesecake. Chill.