Lemon Cheesecake

Lemon Cheesecake

Print Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 serves
Course: Dessert
Calories: 429
Ingredients Method Nutrition Notes

Ingredients
  

Cheesecake Base
  • 150 g hazelnut meal
  • 50 g butter melted
  • 50 g desiccated coconut
Cheesecake Filling
  • 3 tsp gelatin or 12g sheet gelatin, powder
  • 6 tsp xylitol to taste
  • 200 ml boiling water
  • 200 ml cold water
  • 500 grams cream cheese
  • 1 tbsp lemon zest
  • 1/2 cup Fresh lemon juice

Method
 

Cheesecake Base
  1. Line with greased baking paper, a pie/flan dish
  2. Mix all ingredients together to form a slightly wet sand consistency
  3. Press mixture into your dish and place in the fridge to set while you’re preparing the filling
Cheesecake Filling
  1. Into a large jug, place the gelatin and pour in boiling water.
  2. Quickly whisk until dissolved fully.
  3. Add in the cold water and whisk further.
  4. Add in the cream cheese, lemon zest, lemon juice and xylitol.
  5. Using a stick blender, blend until the mixture is smooth.
  6. Remove cheesecake base from fridge and pour the filling over it.
  7. Place back into fridge until set (approx. 1-2 hours).
  8. Serve with freshly whipped cream.

Nutrition

Calories: 429kcalCarbohydrates: 12gProtein: 9gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 92mgSodium: 240mgPotassium: 45mgFiber: 3gSugar: 6gVitamin A: 850IUVitamin C: 12.4mgCalcium: 70mgIron: 1.1mg

Notes

Variation: Instead of using one big dish, you can prepare this using individual ramekins, or mini-pie dishes, for an individual dessert.

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