The beginning of a whole new year. And I find myself asking what happened to the last one. It seemed to have passed so quickly. But, that seems to be the way it is as one grows older. Quick!

But the new year does mean a new beginning and mine is to get back to healthy eating. KETO to be exact. Donna Hay’s classsic baked lemon cheesecake was adaptable to KETO with very little problem.

B has been asking for something sweet. He loves lemon and I love cheesecake. Perfect.

Just a hint of lemon flavor. There is lemon zest in the filling and I increased it.

The adapting I did was in the base or crust. I used a cheesecake crust that I use for all my cheesecakes now.

Mix these ingredients will and press into a 9″ springform pan.

The filling is all Donna Hay – except for the sugar. By replacing the sugar with erythritol I made this KETO friendly.

1 1/4 lb cream cheese

3/4 cup sour cream

6 eggs

1 Tbl grated lemon zest. I used 1 1/2 TBL

1 cup sugar erythritol (and I added a tad more)

In a food processor mix together the cream cheese, sour cream, and erythritol. Mix until smooth. Add in the eggs and lemon zest and blend until well combined. Pour the filling into the crust. Bake for 1 hour at 275. Allow to cool before serving.

It took longer than 1 hour to bake. About 75 minutes total.

It had a delightful mild lemon flavor. I might add more zest and maybe a little lemon extract next time.

The original recipe is in Donna’s flavours cookbook (page 50)

More Wednesdays with Donna Hay.

Peggy

Kayte

Gaye

Kayte’s page has links to all of our WWDH posts.