Key Lime Cheesecake
Key limes tend to be seasonal — if you can’t find any in the supermarket just substitute for half lime juice and half lemon juice. In fact, most any citrus fruit will yield a tasty treat — try blood oranges for an exotic twist.
Equipment
Ingrediënten
- 1 cup ground walnuts walnut meal
- 2 ¼ tablespoons butter melted
- 2 ¼ tablespoons erythritol sweetener
- 340 grams cream cheese room temperature
- 1 ½ tablespoons sour cream
- 2 large eggs
- ¼ cup powdered erythritol sweetener
- ¾ tablespoon key lime zest
- ¾ tablespoon fresh key lime juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructies
- Preheat air fryer at 200°C for 3 minutes.
- Combine ground walnuts, butter and granular erythritol in a medium bowl.
- Press mixture into an ungreased 18cm springform pan.
- Place pan in air fryer basket and bake for 5 minutes.
- Set aside.
- In a separate medium bowl, combine cream cheese, sour cream, eggs, powdered erythritol, lime zest, lime juice, vanilla and salt until smooth.
- Spoon mixture over cooked crust.
- Cover with aluminium foil.
- Place springform pan in air fryer basket and cook for 14 minutes.
- Remove aluminium foil and cook for an additional 5 minutes at 180°C.
- Cheesecake will be a little jiggly in the centre when done.
- Refrigerate for at least 2 hours to allow to set.
- Once set, release sides of pan and serve.
