【Lemon almond cheese cake】
If you use sugar substitute, this flourless cake is ideal for diabetics. Very nice cheese cake and freeze well.
Prepare Time: 20 minutes
Cook time: 50 minutes
Serves: 16 servings
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.
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).
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.
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.