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Keto Lemon Meringue Cheesecake
Keto Lemon Meringue Cheesecake

Before you jump to Keto Lemon Meringue Cheesecake recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Mostly, people have been taught to think that “comfort” foods are bad for the body and must be avoided. Sometimes, if the comfort food is a high sugar food or some other junk food, this is very true. Soemtimes, comfort foods can be perfectly nutritious and good for us to eat. A number of foods honestly do boost your mood when you eat them. When you feel a little down and are in need of an emotional boost, try a couple of these.

If you wish to beat depression, try eating some cold water fish. Cold water fish like tuna, trout and wild salmon are rich in DHA and omega-3 fats. Omega-3 fatty acids and DHA are two things that actually help the grey matter in your brain function a lot better. It’s true: eating a tuna fish sandwich can earnestly boost your mood.

Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a few of these suggestions instead.

We hope you got insight from reading it, now let’s go back to keto lemon meringue cheesecake recipe. To cook keto lemon meringue cheesecake you need 16 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Keto Lemon Meringue Cheesecake:
  1. Prepare Cheesecake Base
  2. Get Almond Flour
  3. Take Erythritol
  4. Use Butter
  5. Prepare Cheesecake
  6. Get Eggs
  7. Use Cream Cheese
  8. You need Sour Cream
  9. Take Erythritol
  10. You need Freshly Squeezed Lemon Juice
  11. Use Zest from 1 Lemon
  12. Get Vanilla Essence
  13. Get Meringue
  14. Provide Egg Whites
  15. Take Erythritol
  16. Provide Cream of Tartar
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.

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