Lemon Cheesecake Cake

Step 1 FILLING Pre-heat the oven to 180C/350F degrees. Grease and line the cake tin with parchment paper. It must be the same tin that you will use for the cake too. In a bowl beat the cream cheese until smooth. Add the egg and mix thoroughly. Add the erythritol, cream and vanilla and blend well. Pour into the cake tin (or tins) and spread evenly. Bake for 1 hour Remove from the oven and allow to cool. Once cool, remove the cheesecake from the tin, wrap in foil or parchment paper and place in the freezer for at least 4 hours, but ideally overnight.
Step 2 CAKE Preheat the oven to 180C/350F degrees. Grease and line a cake tin (or tins) with parchment paper. Beat the egg yolks with the erythritol until combined. Add the coconut flour, lemon juice, lemon rind and baking powder. Mix thoroughly. In another bowl, whisk the egg whites until stiff and firm. Gently fold the egg whites into the cake mixture and combine well. Spoon the cake mixture into the cake tin evenly. Bake for 20 minutes until the sponge is firm. Remove from the oven and allow to cool. Slice in half (if you are using just the one tin)
Step 3 ASSEMBLE THE CAKE Remove the frozen cheesecake filling from the freezer. Put one sponge on a plate and place the frozen cheesecake on top. Place the other sponge on top. Decorate as you desire. Slice and enjoy!

Lemon Cheesecake Cake

Nutritional Info per serving: 175 Calories, 13g Fat, 8g Protein, 6g Total Carbs, 3g Fibre, 3g Net Carbs

This lemon cheesecake cake has a layer of vanilla cheesecake surrounded by a lemon sponge and makes for a delicious cake any time of the year.

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