Alright this recipe is for all of you who have a bit of a sweet tooth. Today, we’re gonna be making lemon cheesecake bites. Instead of using a spring pan that I would normally use for a round cheesecake, I’m instead gonna do it as … just put it in an 8×8 pan. That way I can make small little squares. And it’s a way for you to satisfy your craving without having a big hunk of cheesecake. Let’s go into the ingredients. I’ve got lemons. They’re going to be the star of this. Cream cheese. Eggs. Almond flour. Baking powder, and a sweetener. My oven’s preheated. I already went ahead and prepared my little 8×8 baking dish. All I did was I put a little bit of ghee around the sides and a little bit on the bottom and put my parchment paper on there. You want to make sure it overhangs from the side because these become your handle when you take your cheesecake out of the pan. So with that, we’ll put this down and start on our crust. So I’m gonna add almond flour. Eggs. (Two eggs). Sweetener. And baking powder. All you’re gonna do is just mix this up completely. Batters done. Now we’re gonna spread it in the 8×8 pan. And you want to spread it evenly. It’s all smooth now and it’s gonna go in the oven for 12 to 15 minutes. First thing we’re going to do is zest a lemon. Make sure you wash it really well before zesting. So all you need is a zesting plain. And what you want to make sure of is you don’t get any of the white underneath the actual zest. That’ll make it bitter. Alright I zested the lemon. So I’m going to go ahead and just put the zest aside. So I’m going to juice the lemons. I want about 2 to 3 tablespoons of lemon juice. Chances are if they’re really nice and juicy I won’t need all four lemons for that. So all you’re gonna do … cut your lemons in half … and juice All right lemon juice all done. I have more than enough. So let’s add cream cheese. First, eggs. Sweetener. A little bit of the zest — about a tablespoon. That was a teaspoon, not a tablespoon. Now we’re gonna add in the lemon juice. I like a real lemony flavor. So I’m gonna add in 3 tablespoons. So now what we’re gonna do is just start off at a low speed … and mix. It’s important when you’re doing this that our cream cheese is very very soft. And be sure scoop down the sides because you want to make sure everything gets mixed in. Everything’s all mixed. So now we’re just gonna put it aside as we wait for the crust to come out of the oven. Now, I took the crust out. I’d let it rest five minutes. You want it to cool a little bit. I made sure it was done by inserting a toothpick right in the center, so it came out all clean. And what I’m gonna do now is … since its cooled off for about five minutes … I’m gonna go ahead and add the filling or the top of the cheesecake, and then we’re just gonna spread this out evenly on top. It’s all spread on top and it’s gonna go back in the oven for about 30 to 35 minutes. All right I took the cheesecake out of the oven. It is done, technically speaking. Now if this is all you are going to do you would let it sit for about 30 minutes. And then you would just go ahead and put it in the refrigerator and let it basically chill in there for about five hours. However, I really want to take this up a notch, and I’m gonna make a lemon curd. The curd is just going to sit on top of the cheesecake. To make the curd you need lemon zest. Fresh lemon juice. Egg yolks. Butter. And a powdered sweetener. So let’s start mixing everything together. First the sweetener. Then you want your egg yolks. The lemon juice. And for this one I really want a lemony flavor, so I’m going to add about six tablespoons. Next up is my lemon zest. Now just start mixing everything. We’re gonna heat the curd on the stove. But before you start the heating process you want to make sure you have set aside a bowl with a mesh strainer. That’s really important for the end product. You’re going to just put your curd … your liquid into a small saucepan over a medium-low heat. The key here is you don’t want this to boil at all. You’re basically going to heat it up gently. You don’t want to scramble the egg yolks. You don’t want to … You’re cooking them, but you don’t want scrambled eggs. So you want to make sure you keep a nice stir on here. Now I’m going to be doing this for about six or seven minutes. But what you can start seeing is a little bit of the egg white got in here. You can see that in there the little white pieces. That’s why you want your mush strainer. You’re going to strain out bits of pieces like that. But for now you just want to keep a stir going. You want it to thicken up. And you want to make sure it basically sticks to the back of your spoon. All right, it’s nice and thick as you can see. Look how thick it’s gotten. I’m gonna go ahead and add my butter in. And all I’m gonna do now … it’s off heat completely … I’m just gonna stir to let the butter melt inside of it. And it’s just stirring it, so I mix the butter and the curd together. All right. What I’m gonna do now is start straining out my curd to remove any bits and pieces of it. And I’m gonna do it a little at a time because it’s pretty thick and you can see it straining through. Sometimes you have to just sort of move it around because it’ll … it’ll start blocking out some of the holes. As you can see there’s some bits in here that I just … that’s a bit of an egg white … Just don’t want that in here. Now let’s get this awesome curd on top of that cheesecake. All right, let’s do it. Now I’m gonna put the cheesecake as-is in my refrigerator for at least five hours. Alright, it’s been five hours. The cheesecake is all set for me to go ahead and cut up now. I will say this if you have a desire to poke the curd just to see if it’s solid. Be careful because you could do like what I did and I poked a little hole. It just happens sometimes, but not a big deal. What I’m going do right now … I’m gonna actually move this off of the cutting board. You want to be careful when you move it. It may crack. It’s not a big deal. It’s still gonna taste good. It just won’t look perfect when you cut it up, but what you want to do is you want to grab it … And there you go. You want to lift up. And now what I’m gonna do is gently start peeling away the parchment paper. And now I can cut this. This cuts into 16 pieces, so you may be looking at this going, “16 that seems awfully small.” It is. It’s bite-sized. Keep in mind it’s high … It’s a pretty … it’s a pretty good size. It’s not as thin … You can certainly make this in a longer pan if you want to make larger pieces. It just won’t be as high up, but that’s really up to you. Now, to cut these, I’m gonna take my knife here … I’m actually gonna heat it up under hot water. And then I’m gonna slice … and then as I slice … after I make a slice … I’m gonna wipe it clean and heat it up yet again. Because that’s what you want to do when you’re cutting a cheesecake. You don’t want to keep cutting and cutting because pieces just start building on here. And it gets a little bit harder to cut. So let me go ahead and warm this up. So let’s give it a cut … See how the knife is dirty after I made the initial cut? I’m going to clean off the knife and heat it back up with hot water. All right, I’m gonna pull one piece away. I actually … instead of 16 slices I did about 21 slices, so it’s a little bit smaller than I intended, but that’s okay. But I want to pull a slice away. So you can see what it looks like. So you can see … Here’s the crust. It’s more of a cake as opposed to the traditional cheesecake crust of just … patting things down into a bottom of a pie pan … and then you’ve got the cheesecake here. And you can see the lemon curd right on top. And you can see it’s a nice yellow topping with the curd. So I’m gonna go ahead and give it a a little bit of a bite. This is awesome. I love lemon flavor. And certainly the curd just adds a nice touch on top of it the Cheesecake itself. Has a nice subtle lemon flavor to it. But you can still taste the cream cheese, which has a nice flavor. The cake portion of it is nice and solid … has a little nutty flavor. But it’s a nice little thing to hold on to, so it is a finger food if you will. The lemon curd just really makes this just soar because It’s a nice lovely … awesome lemon taste to it. More than I hoped for. This makes me so happy. One of these slices is a little less than 3 … 3 to 4 grams … total carbs. About 3 grams net carb with the fiber in it from the from the almond flour. I hope you enjoyed the video. Hit like, subscribe, share with your friends. And until next time, I’ll see you.