Guest bloggers/Convidados

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



  • 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)


  • 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.

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