Amazing LCHF Cheese Cake from Christine

I met Christine through the ketodiet support group I help amazing Martina to administrate. Christine is a lovely, helpful person, with A M A Z I N G photographic skills, I mean, her photographs show such an attention for detail and for capturing moments that would pass unnoticed for somebody else. I am really happy to open my guest blogger space with a recipe from such a lovely person. Thank you Christine for sharing your amazing recipe with me and accepting to be on my site <3

Easy Lemon Cheesecake

  • Servings: 10-12
  • Difficulty: easy
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A refreshing, no bake cheesecake, easy to make and perfect for dessert

chris1

Ingredients

  • 340g of almond or coconut flour
  • 2 tablespoons of butter, melted in the microwave
  • 280g full fat cream cheese, softened
  • 100 mls double (heavy) cream or sour cream if you like a tart taste
  • Zest and juice of 2 large organic lemons
  • 4 – 5 sheets of gelatine soaked in cold water for 10-15 minutes
  • Sweetener of choice (optional – I do not use sweeteners)

Directions

  • Start by heating the oven up to 180 deg celsius (350 farenheit).
  • Grease a cake tin with a removable bottom or a springform; I like a deep cheesecake so I use a very small deep tin of 13cm, but you can use any tin you have – although you may need more almond flour and butter if much larger.
  • Add the almond flour to the melted butter and mix well.
  • Press firmly into the base of the tin and bake for 8 – 10 minutes then allow to cool.
  • Next, grate the zest from the lemons and put aside, then juice the lemons (it helps to microwave the lemons for 30 seconds – you will get more juice that way). The amount of gelatine depends on how much juice you have now. For 100mls of juice, I use 4 sheets which gives the cheesecake a firmer texture.
  • Drain the gelatine well and squeeze excess water out.
  • In a small saucepan, add the lemon juice and the gelatine and stir continuously until the gelatine dissolves (do not allow to boil). Put aside to cool.
  • Next, put the softened cheese and the cream into a large mixing bowl and beat or whisk. Slowly, add the cooled lemon juice and gelatine mixture to the cream mix; I whisk as I pour the juice in. Finally, add the grated lemon zest. Now, if using, add the sweetener to taste.
  • Put the cream mix into the cake tin and tap it a few times to remove any gaps and air bubbles.
  • Refrigerate for at least 4 hours, preferably overnight.

This cheesecake freezes very well. I would portion it before freezing. If you place a small square of greaseproof paper between portions, it is easy to remove just one slice at a time.

5 comments

  1. motoguzzimomma

    Thank you for your very kind words. It is an honour to be a guest blogger, Dalila. Finding the ketodiet support group has helped me no end in following this way of eating. I appreciate all the help and advice from the wonderful admins on the site.

    Reply

    1. heelsandspices

      It is a honour to have you here my dear

      Reply

  2. Megan Young

    This recipe sounds delicious! I can’t wait to try it. Thank you for sharing 🙂

    Reply

  3. Anita Sue

    I have never heard of a sheet of gelatin. What is it and what do you mean by draining it and squeeze out excess water?

    Reply

    1. heelsandspices

      Its difficult to explain what it is as it is as the text says, gelatine that comes in sheets. I believe that if you google it the images will speak for themselves and you will be able to understand better

      Reply

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