| Lemon Cheesecake |
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| Servings | Prep Time |
| 8 serves | 10 minutes |
| Passive Time |
| 60 minutes |
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Ingredients
Servings: serves
Units:
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
Instructions
Cheesecake Base
- Line with greased baking paper, a pie/flan dish
- Mix all ingredients together to form a slightly wet sand consistency
- Press mixture into your dish and place in the fridge to set while you’re preparing the filling
Cheesecake Filling
- Into a large jug, place the gelatin and pour in boiling water.
- Quickly whisk until dissolved fully.
- Add in the cold water and whisk further.
- Add in the cream cheese, lemon zest, lemon juice and xylitol.
- Using a stick blender, blend until the mixture is smooth.
- Remove cheesecake base from fridge and pour the filling over it.
- Place back into fridge until set (approx. 1-2 hours).
- Serve with freshly whipped cream.
Recipe Notes
Variation: Instead of using one big dish, you can prepare this using individual ramekins, or mini-pie dishes, for an individual dessert.
Nutrition Information
Nutrition Facts
Lemon Cheesecake
Amount Per Serving
Calories 429
Calories from Fat 351
% Daily Value*
Total Fat 39g
60%
Saturated Fat 19g
95%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 92mg
31%
Sodium 240mg
10%
Potassium 45mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 6g
Protein 9g
18%
Vitamin A
17%
Vitamin C
15%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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