I have a craving right now… for some reason, it seems like I tend to crave this when I’m nursing (and sometimes when I’m pregnant, too)–I want lemons. Just typing this makes my mouth water. Oh, yeah. And I’m not talking about puckering, I’m saying that I could almost drool over a lemon dish. So with that in mind, I took one of my favorite “Before THM” recipes, and converted it. Came out really yummy and lemony. Unfortunately, I’ve already eaten it up. Hahaha! So it is either time to make another… or to try out a new lemon recipe. Maybe I’ll just make the THM gummies. 😉
Anyways, if you want the original recipe, you can check it out HERE.
But if you want a super yummy dessert that tastes just as good, but won’t add to your thighs… try my recipe out here! I did have a bit of difficulty figuring out what to do for the crust, but in the end, I think what I came up with was pretty good–and it got even better with time.
¾ c. xylitol, or ¼ Super Sweet Blend, or ½ c. Gentle Sweet
1+ tsp. xanthan gum
1 c. water
2 egg yolks, beaten lightly
⅓ c. fresh lemon juice (you can make it with packaged lemon juice, but it won't be the same)
2 T. butter
1 tsp. lemon zest
1 envelope Knox gelatin, or 1 T. Great Lakes gelatin
½ c. fresh lemon juice
3 8-oz packages of cream cheese
¾ c. xylitol or ¼ c. Super Sweet Blend or ½ c. Gentle Sweet
2 tsp. lemon zest
1 c. heavy whipping cream (whipped)
Combine the flours and xylitol; mix with oil, butter, lemon zest, lemon juice, and essential oil. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack.
In a large saucepan, combine xylitol and xanthan gum. Stir in water until somewhat smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring back to a gentle boil; cook and stir one more minute. Remove from the heat. Gently stir in the lemon juice, butter, and peel. Cool to room temperature without stirring.
In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved (this actually doesn't take long--maybe one more minute). Remove from the heat and allow to cool if it's very warm.
In a large bowl, beat cream cheese, xylitol, and lemon zest. Gradually beat in gelatin mixture until combined. Fold in the whipped cream.
Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within ½ in of edges. Top with remaining cheesecake mixture. Cover and refrigerate several hours or overnight.
Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers.
You can get Super Sweet Blend or Gentle Sweet from the THM website. I definitely recommend either using them, or buying the THM Stevia to make your own “Super Sweet”. I tried a different brand of stevia to make “Super Sweet” while on vacation, and it was not nearly as sweet (and I used probably twice as much!). In fact, a couple people told me the cheesecake was almost TOO tart. LOL I had no problems with the tartness level, I just liked all the lemon flavor. HA!
Let me know how you like the new recipe formatting! When I get more time, I plan to go back to my old posts, and format all those recipes, too!