Lemon-lime poppy seed cheesecakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 oz. cream cheese
½ cup crème fraîche or sour cream
2 eggs
2 tablespoons Truvia
½ teaspoon vanilla extract
½ lemon, grated zest and juice
½ lime, grated zest and juice
2 teaspoons poppy seeds
Topping1⁄3 cup crème fraîche or sour cream
¼ teaspoon vanilla extract
½ tablespoon Truvia
1⁄3 cup fresh raspberries (optional)
½ tablespoon poppy seeds
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Directions: |
Directions:Preheat the oven to 300°F (150°C)
Add all the ingredients (except toppings) to a bowl and mix with a hand mixer until smooth and fluffy.
Pour the mixture into glass jars or other small, heat-resistant portion molds.
Bake in the oven for 25 minutes. Shake gently to see if they have stabilized.
Let them cool. Put them in the refrigerator for a few hours until they are completely cold.
Mix the crème fraîche with vanilla and sweetener. Add a spoonful of the mixture on top of each mini cheesecake. Garnish with raspberries, poppy seeds and a sprig of fresh mint.
Tip!
You can prepare this dessert a day ahead. Garnish with berries, poppy seeds and mint just before serving.
Make it even creamier!
After you fill the jars, put them in a deep baking dish. Fill the dish with water so the water covers at least half the jars’ height, and then put in the oven. The extra-creamy results are definitely worth the little extra trouble! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:5+25m |
Personal
Notes: |
Personal
Notes: Moderate low carb
Per serving
Net carbs: 6 % (7 g)
Fiber: 1 g
Fat: 86 % (45 g)
Protein: 8 % (9 g)
kcal: 463
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