Ingredients
- Crust Materials:
- 50 grams ketobetic cake flour
- 50 grams cold butter
- 2 sachet milk powder diabetasol
- 1 small size egg
- Cheese Cake Material:
- 250 grams of cream cheese
- 200 grams of whip cream
- 30 grams of butter
- 25 grams of erytritol
- 1 sachet of milk powder diabetasol
- 2 teaspoons lemon juice
- A pinch of lemon zest (grated lemon rind)
- 5 grams of instant gelatin flour
Steps
Make crust first: mix ketobetic flour, butter, milk powder diabetasol, egg. Stir with a fork until well blended.
Print on the bottom of the mouse pan or on the bottom of the tile pile (I use a 16cm baking sheet).
Bake in an oven with a temperature of 150 degrees for 20-30 minutes (depending on each oven).
Because the crust becomes creased (smaller than the baking sheet) then I give mica on the crust edge to the mold putting cream cheese.
Mix the instant gel flour with a little water, stirring until dissolved.
Cheese Cake: Stir all the ingredients in the pot, cream cheese, whip cream, butter, erytritol, diabetasol powder milk, instant gelatin flour, lemon juice, lemon zest. Light a small fire, stirring constantly using balloon whisk to burst, turn off the fire. Continue to stir not to burn / clot.
Enter the cream cheese over crust, let stand until steam is gone, then put into the refrigerator for about 5 hours.
Serve when cold, yummy.
