• Ingredients:
  • 2 cups shortbread cookie crumbs.
  • 3 pkg softened cream cheese.
  • 1 cup powdered erythritol
  • 1 cup sour cream.
  • 1 cup and half lemon curd.
  • 1/4 cup fresh lemon juice.
  • 1/4 cup melted butter.
  • 4 large eggs plus 4 egg whites.
  • 1 lemon, zested.
  • PREPARATION:
  • 1-Preheat broiler to 325℉.
  • 2-In an enormous blending bowl, blend treat pieces with liquefied margarine, and press the combination in the lower part of a lubed springform dish.
  • 3-In another bowl, beat cream cheddar and harsh cream until rich and smooth. Add eggs each in turn, beating great after every option.
  • 4-Add vanilla concentrate, lemon zing, and lemon juice, blend well, then spread the combination over treat outside layer.
  • 5-Bake around 60 minutes, eliminate the skillet and let it cool totally. P.S: Preheat stove to 375℉.
  • 6-In a medium bowl, beat egg whites until delicate, utilizing an electric blender. Add 2 tablespoons powdered erythritol and beat again until firm.
  • 7-Spread lemon curd over the cheesecake, then add whipped egg whites. Get back to the stove until meringue is brilliant brown around 12 minutes.
  • 8-Chill your cheesecake in the cooler for somewhere around 2 hours prior to serving.
  • Enjoy !
  • 1 tsp vanilla extract.