Creamy Keto Lemon Curd Cheesecake with Raspberry Sauce

31 05 2019

I was challenged to make a delicious cheesecake that would fill all the Keto requirements and my friend, Jocelyn, and I came up with this one. First of all the pecan crust with a hint of cinnamon is delicious with the silky texture of this cheesecake. The key is cream cheese, mascarpone and sour cream blended together. Make sure that all of your ingredients are at room temperature and mix by a hand with a stiff spatula. If you mix it in an electric mixer, it tends to get too much air whipped into it and then it cracks and is a little drier. Then we wanted a little zing to our flavor profile and so we decided to top the cheesecake with a tart lemon curd and then drizzle a raspberry coulis over the top for presentation purpose. It was a flavor burst in the mouth. The cheesecake is delicious on its own as well if you don’t want to go to the trouble of making the lemon curd and sauce. 

Now my biggest challenge is writing this recipe down because I am not sure at times what proportions I used particularly on the pecan crust. So be flexible and make sure you have enough crust to cover a 9″x 13″ glass casserole pan.

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Wild Mushroom, Black Barley and Bean Soup

18 08 2016

I found some black barley in my pantry so I came up with this recipe. Black barley is delicious and chewy while the porcini mushrooms add a beautiful earthiness to the stock. Then I finished it with some winter vegetables like parsnip and kale. The final touch was a dill cream dollop that can added in upon serving. Serve with some cornbread and a salad for a complete meal.

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