Gluten free lemon curd cheesecake
Author: Handmade health
Recipe type: gluten free dessert
Prep time:
Cook time:
Total time:
Serves: 8
- Lemon curd:
- 3 large eggs
- ½ cup sugar
- ½ cup fresh lemon juice
- 2 TBLS unsalted butter
- Zest from one lemon
- Crust:
- 11/2 cups ground almond flour
- 2 TBLS melted butter
- ⅓ cup sugar if desired
- Filling:
- 3 8oz packages of light cream cheese
- 1 cup sugar
- 3 large eggs
- ½ cup of sour cream
- 1 tsp vanilla
- 9 - 91/2 inch spring form pan
- Serve with warm blueberries, whipped cream and sliced almonds with a dash of nutmeg
- When making the curd, place a stainless steel bowl over a pot half full of water.
- Add zest, eggs, sugar and lemon juice and whisk up until smooth
- Turn stove to high and keep whisking until curd begins to thicken (5-10 min)
- Add butter and mix in until well blended
- Remove from heat and scrape into bowl and allow to cool completely
- For crust mix almond flour with 2 TBLS melted butter and mix well.
- Press into the base of pan
- Bake in the oven at 350 degrees for 10 minutes and remove to cool completely
- Reduce oven to 300 degrees
- Beat together softened cream cheese and sugar in bowl until smooth( 2-3 minutes)
- Beat in sour cream and vanilla
- Pour ⅔ of cream mixture into crust, then spoon half of lemon curd and swirl into filling with a small knife(avoid crust to get crumbs in filling)
- Repeat with remaining filling and curd.
- Bake cheesecake until center trembles when pan gently shaken (1hour and 15 minutes)
- Cake center will continue to set once removed
- Cool completely 2 hours uncovered
- Then chill uncovered at least 4 hours
- Serve with warm blueberries and cream with a few sliced almonds
- Cheesecake can be made up to 2 days before serving (chilled loosely covered)
Recipe by Hand Made Health at http://handmadehealth.net/gluten-free-lemon-curd-cheesecake/
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