This is easy to make and so good, well, let’s just say it’s hard to eat one piece.
What is delightful, is that you can pair the cheesecake with any fruit that you wish, making it as elaborate or simple as you desire. Plain or dressed up, it tastes spectacularly good.
- 1 1/2 cups almond flour
- 1/4 cup sweetener of your choice, (powdered will leave a smoother consistency)
- 1/4 cup butter, melted
- 12 ounces cream cheese, softened
- 2 tbsp sour cream or Greek yogurt, room temperature
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 3/4 cup sweetener of your choice
- 1/2 cup plus 2 tbsp heavy whipping cream, divided use
- 1 envelope Knox gelatin
- In a medium bowl, whisk together almond flour and sweetener. Stir in butter until well combined and clumps form.
- Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.
- In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
- In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Stir into cream cheese mixture until combined.
- In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
- Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set. Pour topping over chilled cheesecake and serve.
NOTES: I love this plain, but any fruit will work, and any method. You can use fresh fruit, or cook it down to a sauce.
SOURCE: All Day I Dream About Food
This is a good serviceable dessert. It comes together easily and of course takes care of itself in a slow cooker. The flavor is quite good, the texture fine.
You can add a fruit puree as a topping, or whipped cream. A ganache might be quite effective as well.
This looks rather plain, but dressed up with a topping, it becomes a fine company dessert.
1 1/2 cup almond flour
1/2 cup coconut flour
3 tablespoons sweetener of your choice
2 teaspoons baking powder
1/2 cup butter, melted
1/2 cup whipping cream
Juice from two lemons (about 2 tablespoons)
Zest from two lemons
3 tablespoons granulated sweetener of your choice
1/2 cup boiling water
2 tablespoons butter, melted
2 tablespoons lemon juice
- Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.
- Whisk together butter, whipping cream, lemon juice, zest and egg in large bowl.
- Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil.
- Combine all topping ingredients in bowl and pour over cake batter in crock.
- Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.
- Serve warm with fresh fruit and whipped cream, if desired.
NOTES: Since slow cookers come in so many sizes and powers, it’s rather difficult to give the correct time for cooking. But since slow cooking is slow, you have plenty of wiggle room. Just start checking early and every fifteen minutes or so after the first hour and a half or so.