Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, keto lemon meringue cheesecake. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cheesecake and lemon meringue pie come together in this decadent lemon meringue cheesecake dessert that will impress all of your guests. Love lemon meringue pie and cheesecake? Well this is the best of both worlds.

Keto Lemon Meringue Cheesecake is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Keto Lemon Meringue Cheesecake is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have keto lemon meringue cheesecake using 16 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Keto Lemon Meringue Cheesecake:

1. Prepare Cheesecake Base
2. Get 150 g Almond Flour
3. Get 3 Tbsp Erythritol
4. Get 4 Tbsp Butter
5. Make ready Cheesecake
6. Get 4 Eggs
7. Prepare 600 g Cream Cheese
8. Prepare 1 Cup Sour Cream
9. Get 1 Cup Erythritol
10. Get 1/4 Cup Freshly Squeezed Lemon Juice
11. Take Zest from 1 Lemon
12. Prepare 2 Tsp Vanilla Essence
13. Make ready Meringue
14. Take 4 Egg Whites
15. Get 1/2 Cup Erythritol
16. Get 1/4 Tsp Cream of Tartar

This Lemon Cheesecake is the ultimate in flavor and creaminess. TaraMarie I have been making a similar cheesecake forever (using sugar, before keto). Turn off the oven and leave cookies in for one more hour until dry and crisp. When you feel like having some cookies, you should try our keto sugar-free lemon meringue cookies recipe to make yourself something sweet without the.

Steps to make Keto Lemon Meringue Cheesecake:

1. Preheat oven to 180°C and line a 9 inch spring form baking pan.
2. Melt butter.
3. Mix in almond flour and Erythritol.
4. Press into baking pan.
5. Whisk the cream cheese, sour cream and Erythritol until completely combined and consistency is smooth.
6. Whisk in the eggs one at a time.
7. Mix in the lemon juice, the zest and the vanilla essence.
8. Pour onto the base and bake for 1 hour.
9. Leave to cool and then refrigerate for a couple of hours or until completely cooled.
10. Then, preheat oven to 180°C.
11. Meringue: Whisk the egg whites until light and fluffy.
12. Add the Erythritol and whisk until stiff peaks form.
13. If you are using lemon curd (see my recipe http://cookpad.com/uk/recipes/11545347-keto-lemon-curd) spread a thin layer over the cheesecake.
14. Now pour the egg whites (meringue mix) over the cheesecake and bake for 8 to 10 minutes.
15. Let it cool a little and then placr in refrigerator for an hour.

This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! This lemon meringue pie is a hit at every family function and get-together! It ties together old school, home-cooked tastes with a keto-friendly twist. Although this dessert is a little more difficult than our Blueberry Cheesecake Squares, it's foolproof if you follow the directions carefully. This keto cheesecake marries the subtle tang of lemon and cream cheese with fresh strawberries and an almond flour crust, to hit all your sweet spots!

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