Lemon Cheesecake with Curd and Almond Crumble

Almond flour, Butter, Egg, Erythritol, Himalayan salt, Almond flour, Butter, Erythritol, Himalayan salt, Egg, Butter, Lemon, Erythritol, Cream cheese, Egg, Cream 35%, Lemon, Lemon zest

Bake in the oven: 15 min. Chill in the refrigerator: 1 h. Heat on the stove: 10 min. Bake in the oven: 40 min. Chill in the refrigerator: 12 h. Mix: 5 min. Whisk with a mixer: 5 min. Slice: 5 min. Freeze: 1 h. Cool down: 5 min.

Preparing the crust

Preparing the crumble

Preparing the curd

Preparing the cheese filling

For the crust, combine almond flour (200 g), softened butter (100 g), erythritol (10 g), egg (50 g), and Himalayan salt (1 g). Press into a 19 cm pan, form a rim, prick with a fork, and bake at 180 °C for 15 minutes.

For the crumble, combine almond flour (100 g), butter (60 g), erythritol (10 g), and Himalayan salt (1 g). Freeze for 1 hour. For the curd, combine lemon (30 g), erythritol (10 g), and egg (50 g), heat in a saucepan until thick, then stir in butter (40 g) and cool.

Beat cream cheese (380 g), eggs (100 g), cream 35% (80 g), lemon (20 g), and lemon zest (1 g). Spread over the crust, add the curd, grate the frozen crumble over the top, and bake at 170 °C for about 40 minutes. Cool and refrigerate overnight.