Recently my husband and I spent the day walking from downtown Manhattan over the Brooklyn bridge and throughout the Brooklyn Heights, Cobble Hill and Carroll Gardens neighborhoods. As we walked past Atlantic Avenue, we talked about world-famous Junior’s Restaurant, an American institution renowned for its NY cheesecake.
After walking nearly ten miles, with a growing craving for some of that world-famous cheesecake, I realized that as many times as I’ve eaten cheesecake, I’ve never actually made one myself.
I know – crazy, right? Especially considering how incredibly easy they are to make.
Well recently a co-worker was getting married, and we decided to throw her a little party at the office. She’s a born-n-bred NYer, and being the bride-to-be, she also happened to be on a no-low carb diet like so many brides-to-be. So I decided this was the perfect opportunity for me to try making a cheesecake. And not just any cheesecake, but a low(er) carb cheesecake, which turned out to also be a gluten-free cheesecake.
She LOOOOOOOVED it! Everybody loved it! It came out just like a proper NY cheesecake should be – light, creamy, tangy and rich.
I topped it with a thin layer of lemon curd (recipe here!) and a light blueberry compote to finish. Outside of the sugar from the thin layer of lemon curd and the natural sugar in the blueberry compote, this lil cheesecake is the best least unhealthy dessert with little to no guilt for all you GF, DF, LCHF, paleo, atkins, weight watchers, vegetarian, pescatarian, whateverian you choose to be!
Low Carb Lemon Curd Cheesecake
- 1 cup cubed ice
- 4 jiggers prosecco or champagne
- 2 jiggers Aperol aperitif
- splash of soda water
- fresh mint & fruit for garnish (optional)
1. Fill wine glass halfway with ice cubes.
2. Combine prosecco and aperol, and stir to mix.
3. Top off with splash of soda water, and garnish drink.
4. Drink and enjoy immediately, and most likely make yourself a second and third one shortly after.