Layered Lemon Delight Keto Cheesecake

Layered Lemon Delight Keto Cheesecake

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My Mad Creations Layered Lemon Delight Keto Cheesecake, not only looks amazing but is seriously delicious!

Another simple and easy keto cheesecake.  So light and creamy, and zesty!  As I write this recipe I want to make it again because it is so tasty.

A keto diet has truly enriched my life, in more ways than one.  This kind of easy keto cheesecake helps me when I have a hankering for a little bit of something sweet to eat.  I find keeping it in the freezer in individual portions is awesome.  So that when I feel the need to have a little sweet with a cuppa after a meal I just take out a small piece and gnaw on it straight from the freezer (lasts so much longer that way too).

Mad Creations Keto Lemon Chocolate Mousse

Keto Cheesecake Variations

If you haven’t already noticed I love making a good keto cheesecake.  I have just a few on the website, and one in each of the cookbooks, almost!  They are so easy and you can really keep the carbs low.  Plus a keto cheesecake is a great fat bomb as well. If you haven’t tried the New York Cheesecake you have to give it a whirl as well as the Reese’s Peanut Butter Cup style one that I did.  Just type in cheesecake in the search bar and you will find a few on here for sure

Mad Creations Baked New York Keto Cheesecake

 

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I hope you enjoy!

Megan xox

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Mad Creations Lemon Curd Keto Cheesecake

Mad Creations Keto Layered Lemon Delight Cheesecake

Tangy, zesty and delicious!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: Australian Keto
Keyword: keto cheesecake
Recipe Category: Low Carb
Servings: 10 serves
Calories: 236kcal
Author: Megan Ellam

Ingredients

Base

Filling

Lemon Curd

  • zest 1/2 lemon
  • 2 eggs
  • 1 egg yolk
  • 40 g lemon juice
  • 80 g sweetener I use erythritol
  • 80 g butter cubed
  • 1 tsp gelatin
  • 1 tbsp water

Instructions

  • Preheat oven to 180℃

Thermomix® Method

    Base

    • Mix all base ingredients together
    • Place into 12cm spring form tin
    • Cook 6 minutes
    • Cool

    Filling

    • Add sweetener to mixer
    • Blend 10 seconds / speed 7
    • Add rest of filling ingredients
    • Mix 1 minute / speed 5.5
    • Add gelatine to cold water mix together
    • Microwave for 15 seconds
    • Add to cheesecake batter
    • Mix 20 seconds / speed 5
    • Remove mixture from bowl and add half to the cooled base, and reserve other halve

    Lemon Curd

    • Add butterfly to mixer, then add all ingredients
    • Cook 10 minutes / 80℃ / speed 3
    • Mix gelatine with cold water
    • Microwave 15 seconds
    • Add to bowl
    • Mix 30 seconds / speed 4
    • Remove from mixer into separate bowl and pop in the freezer for 15 minutes
    • Pour over cheesecake, and top with extra layer of cheesecake by gently spooning it over the top completely and gently smoothing over
    • Refrigerate for 3 hours or until set

    Conventional Method

      Curd

      • Using softened ( room temp) butter
        Place all ingredients except gelatine & water in saucepan & cook on low heat for 15 -18 mins, stirring constantly with whisk until thick & glossy.
      • Heat gelatine & water mix 10 seconds & stir in for additional 2 minutes.
      • Place in bowl in freezer to cool.

      Base

      • Melt butter in bowl in microwave for 30-40 seconds. Add remaining ingredients & mix with fork until all combined.
      • Place into spring form & bake for 6 minutes

      Filling

      • Using room temp cream cheese mix with food processor / elec beater or whisk ( I started with a fork then used a whisk) until smooth, add eggs & sour cream & cheese continue to mix until smooth.
      • Place sweetener, gelatine & water in bowl in microwave for 15 sec.
      • Add to cream cheese mix & continue whisking until fully combined.
      • Layer cheese cake with half the filling topped with curd and then the other half of the cheescake filling on top.
      • Refrigerate until set

      Notes

      Such an easy recipe that you can store in the refrigerator up to 1 week or slice and freeze in individual portions.
       

      Nutrition

      Serving: 1serve | Calories: 236kcal | Carbohydrates: 2g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 183mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 1.6mg | Calcium: 53mg | Iron: 0.6mg | Net Carbs: 2g
      Tried this recipe?Mention @meganellam or tag #madcreations!

      Mad Creations Lemon Layered Delight Keto Cheesecake

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      This Post Has 3 Comments


      1. Delicious! Zesty! Tangy Keto Cheesecake!

      2. I’m making this right now and just realized that it doesn’t have a time or temperature to Cook the actual cheesecake at. It has raw egg so I’m assuming there is a time and temp?

        1. No it isnt baked. The eggs are “cooked” by the lemon in the recipe the same as any mayonnaise is. etc.

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