Lemon almond cheese cake 柠香乳酪杏仁粉蛋糕

【Lemon almond cheese cake】
by MaomaoMom

If you use sugar substitute, this flourless cake is ideal for diabetics. Very nice cheese cake and freeze well.

柠香乳酪杏仁粉蛋糕final1 Lemon almond cheese cake 柠香乳酪杏仁粉蛋糕
Meal type: Dessert
Prepare Time: 20 minutes
Cook time: 50 minutes
Level: low
Serves: 16 servings

Ingredients:
1: 1 stick butter (120g) softened, 1 1/3 cups Kraft PHILADELPHIA cream cheese, 1/3 cup sugar (80g), 1 tsp vanilla extract;
2: 2 large lemon zest;
3: 4 extra large egg whites, 1/2 tsp white vinegar or 1/2 tsp cream of tartar , 1/3 cup sugar (80g);
4: 4 extra large egg yolks;
5: 2 cups almond flour (240g);
6: ¼ cup sliced almonds, for decoration;
7: 2 tbsp icing sugar.

Directions:

Preheat oven at 330F.
1: Place all ingredients of Ingredient 1) in a mixing bowl (Picture 1), and grate lemon skin to zest to the bowl (Picture 2) and set aside.
2: Separate eggs into two clean and dry mixing bowls. Add white vinegar or cream of tartar to egg whites and beat with an electric mixer on high speed (Picture 3) until form soft peaks, then add 1/3 C sugar in three times and beat until stiff (Picture 4).

柠香乳酪杏仁粉蛋糕1 Lemon almond cheese cake 柠香乳酪杏仁粉蛋糕

3: Use the same mixer, beat butter, cream cheese, 1/3 cup sugar and lemon zest on high speed for about 5 minutes. Add egg yolks, one at a time (Picture 5) and continue beat to mix. Add almond flour (Picture 6), beat to mix, scrabble the bowl and then high speed for a minute (Picture 7).
4: Add 1/3 beaten egg white into the yolk, cream cheese and almond flour mixture (Picture 8) and mix well. Pour the yolk, cream cheese and almond flour mixture to the remaining 2/3 beaten egg white (Picture 9), fold to just completely mix (Picture 10), but do not over do it. See the Chiffon cake video on how to fold to mix.

柠香乳酪杏仁粉蛋糕2 Lemon almond cheese cake 柠香乳酪杏仁粉蛋糕

5: Pour batter into a 24×24 cm Pyrex baking dish sprayed with Pam and smooth the top (Picture 11). Decorate with sliced almonds on top (Picture 12), bake in a preheated oven at 330 F/165C for 45-50 minutes until cooked and firm to touch.
6: When cake cooled, use a knife to loose sides and cut into 16 pieces. Dust with icing sugar before serving. Store left over cake in air tight container in a fridge for up to 5 days.

柠香乳酪杏仁粉蛋糕final2 Lemon almond cheese cake 柠香乳酪杏仁粉蛋糕

pf button big Lemon almond cheese cake 柠香乳酪杏仁粉蛋糕

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10 Responses to Lemon almond cheese cake 柠香乳酪杏仁粉蛋糕

  1. 边学边吃 says:

    毛毛妈,我能用你烤山核桃仁的办法烤美国大杏仁吗?谢谢!
    http://maomaomom.com/zh/roasted-pecan-香烤山核桃/

  2. 不吃长不大 says:

    谢谢!有个问题,杏仁的表皮比较光滑,不像核桃仁有些沟沟坎坎的,盐或五香粉等调味料会不会挂不住?

  3. 边学边吃 says:

    用的调味料也是同样的份量吗?

  4. lydia says:

    毛毛妈,请教一下您,玻璃烤盘里涂菜籽油防粘行吗?另外,能不能用烤盘纸铺在烤盘里,然后倒入蛋糕液?我是烘培菜鸟,谢谢您啦

  5. 安安姐 says:

    毛毛妈, 我一直很努力尋找適合糖尿病人的甜奌,是的,我測過血糖當我吃杏仁粉做的pancake後血糖很正常,我極愛吃戚風蛋糕,如果我用杏仁粉代替麵粉是不是比例仍然一樣呢?請問您还有那些食譜是用杏仁粉做的嗎?

  6. Isabella says:

    請問若不用杏仁粉,改用低筋麵粉的話,也是兩杯的量嗎?

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