- Prep Time: 20 minutes
- Serving: Serves more than 10
LCHF Raw Lemon Cheesecake
This recipe and photo have been shared with us by Megan Ellam.
"Eating this, you would never know that it is very low carb and a healthy treat. So light, zesty and tangy, this cheesecake is just the bomb. A super easy recipe that can be enjoyed year round." - Megan
Recipe Tester Feedback: "Astonishingly light texture and beautiful fresh taste!" - Patricia
No: Gluten
Contains: Dairy / Egg / Nuts
Total Preparation Time 20 minutes + chilling time
Serves 16
Cannot be frozen
Ingredients
- base
- butter - 30g
- almond meal - 90g
- lemon - 1 tsp, zest, finely grated
- Filling:
- xylitol - 50g
- cream cheese - 500g
- cream - 140g, thickened
- lemon juice - 75g, fresh
- vanilla - 1 tsp, extract
- egg - 1
- gelatine - 2 tsp
- water - 2 Tbsp, cold
Method
Base:
- Preheat the oven to 180C.
- If you need to make your own almond meal, add almonds (90g) to the bowl and grind Speed 8 / 10 seconds. Set aside.
- Add the butter (30g) to the bowl. Program 2 minutes / 100C / Speed 1.
- Add the almond meal (90g) and lemon zest (1 tsp) to the bowl. Mix Speed 4 / 10 seconds.
- Spoon the mixture into the base of a 20cm pie tin. Press down until firm.
Filling:
- Add the xylitol (50g) to the bowl. Blitz Speed 10 / 10 seconds.
- Add the cream cheese (500g), cream (140g), lemon juice (75g), vanilla (1 tsp) and egg (1) to the bowl. Mix Speed 10 / 10 seconds.
- Sprinkle the gelatin (2 tsp) into some cold water (2 Tbsp) in a glass. Stir, then microwave for 15 seconds. Stir until gelatin is dissolved.
- Turn the mixer on to Speed 3 / 30 seconds and pour the dissolved gelatin through the hole in the lid. After you finish, increase to Speed 5.
- Pour the mixture into the pie tin.
- Refrigerate until firm.
- Serve with double cream and raspberries.
- Enjoy!
Note: For a "non-raw" option, bake the base in the oven at 180C for 10-12 minutes or until golden, before adding the filling mixture.
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