Low Carb Lemon Cheesecake
Low Carb Lemon Cheesecake
Prep time: 15 mins
Cooking time: 20 mins

*** Small cooking scales used to measure ingredients

The Base

  • 150 g almond meal flour
  • 55 g melted butter
  • 50 g desiccated shredded coconut unsweetened
  • 1 tablespoon lemon rind

The Cheesecake Filling

  • 12 g gelatin powder
  • 200 ml boiling water
  • 200 ml cold water
  • 500 g cream cheese full fat
  • 4 tbsp lemon zest
  • 2 tbsp lemon natural juice

Grams of carbs per average slice of this cheesecake is: 5.2 grams

  1. Make the base of the cheesecake first ...
  2. Mix all of the cheesecake base ingredients into a bowl then press into a round shallow baking dish/ glass dish, pressing the mixture down evenly into the dish to form the base
  3. Place the base in the fridge while making the filling for about 5 minutes
  4. For the filling pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved.
  5. Add the rest of the cold water
  6. Add the cream cheese, lemon zest and the lemon juice
  7. Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.
  8. Pour onto the prepared base
  9. Refrigerate until set for 15 minutes or longer if you refer
  10. Serve with fresh berries and full cream (optional)

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