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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