Low-Sugar Lemon Cheesecake
Low-Carbers! Get Your Tangy Lemon Cheesecake Fix With Lo-Dough...
Lemons, somewhat counterintuitively, contain a lot of sugar. To keep the carbs/sugars down in a lemon-cheesecake, the best way of working around this is with a combination of super low-carb Lo-Dough as your biscuit base and using a quality sweetener to replace the sugar.
The recipe is quick and easy to make and by serving it in a glass, will not need chilling overnight or the addition of any gelatine.
Make it with Lo-Dough.
Method1. Blitz your Lo-Dough to fine crumbs in a food processor.
2. Melt the butter in a pan on a medium heat and add the Lo-Dough crumbs a teaspoon of sweetener, a squirt of the skinny syrup and keep stirring for 4-5 minutes until the crumbs have turned golden and crisp.
3. Add the crumbs to the bottom of a glass and press down with the back of a spoon.
4. While the crumbs set firm, mix cheese, lemon juice and 2nd spoon of sweetener in a bowl.
5. Once ready, add the lemon cheese mix on top of the crumbs. Once this all in, smooth off the top and garnish with the lemon zest - then put in fridge to set for 2 hours minimum.
Lo-Dough is bread reinvented, a new way to enjoy the convenience and taste of bread & pastry with 90% less carbs and loads more fibre.
Shop now at lodough.co