Recipe For Gluten-Free Lemon Cheesecake Recipe

by Tandy Sinclair

This gluten-free lemon cheesecake can be baked a day in advance of serving. Serve with fresh seasonal berries if you cannot find strawberries. Gluten-Free Lemon Cheesecake Head straight on to the Recipe For Gluten-Free Lemon Cheesecake ♥ When testing recipes for review I often have to make some revisions. These might be based on my sucrose intolerance. Here I substitute fructose for the sugar. And for this I do a gram for gram replacement as I know this works perfectly. The low-carb lemon cheesecake recipe in The South African Gluten-Free Cookbook called for xylitol or castor sugar. I will not use xylitol for many reasons and as it works the same as fructose I was not concerned. I wrote the ingredients down on my shopping list based on those provided for the nut crust and filling and when I got to the shops I bought mascarpone instead of thick cream cheese. Our local Woolworths only had smooth cottage cheese and I know this is not the same as cream cheese. I also bought 250mls cream listed for the filling. Today’s inspiration ♥ Recipe For Gluten-Free Lemon Cheesecake ♥ can be found on Lavender and Lime Click To Tweet I don’t read the method before I start a recipe and it was only when I got to the end that I saw the cream was actually for serving. Given the smooth texture of a cheesecake I personally would never have it with cream. This gluten-free lemon cheesecake did not need anything extra to go with it. The strawberries provided a nice addition of fresh fruit but could be left off if not in season. The only disappointment was the base. It was slightly oily and did not have a nice crunch to it. Even though it tasted good it was really pale. I would consider reducing the amount of coconut oil used if I were to make this again, relying on intuition to get the right consistency. The excess oil actually leaked out of the unlined tin during baking. So, next time I will line the tin. Click on the links for conversions and notes. Gluten-Free Lemon Cheesecake   Save Print This baked lemon cheesecake makes for a great dessert All Rights Reserved: Adapted from The South African Gluten-Free Cookbook page 85 Ingredients for the base * 65g pecan nuts 15mls fructose 65g ground almonds / almond flour 45g desiccated coconut 100g coconut oil, melted for the filling 500g mascarpone cheese 75g fructose Finely chopped zest and juice of 1 large lemon 3 eggs 5mls vanilla purée to garnish Fresh strawberries Method for the base Place the pecan nuts and fructose into a blender and blitz until finely ground Tip into a mixing bowl and add the ground almonds and desiccated coconut Add the coconut oil ** and mix until combined Line a spring form tin *** with baking paper and place the mixture into the tin Level off the base using the back of a spoon Wrap the base and sides with a double layer of tin foil and place into the fridge while you make the filling for the filling Preheat the oven to 150° Celsius Place the mascarpone and fructose into a stand mixer bowl and beat using a paddle attachment Add the lemon zest and slowly pour in the juice while you continue to beat Beat in 1 egg at a time and mix until completely combined Add the vanilla purée and continue beating until combined Remove the base from the fridge and place into a roasting pan Pour the filling onto the base Bring a full kettle of water to the boil and carefully pour the water into the roasting pan, until the water level comes half way up your tin Bake for 40 minutes and then turn the oven off, leaving the door slightly ajar Leave to cool for an hour then remove from the oven Carefully remove the tin from the roasting pan and set on a wire rack to cool completely Place into the fridge until well chilled before removing from the tin To do this, remove the tin foil and then run a palette knife carefully around the edges Release the spring and remove the ring before using a cake lifter to separate the base from the baking paper Place onto a serving dish and keep in the fridge until you are ready to serve to garnish Decorate with the strawberries and serve My Notes * make a biscuit base using 200g crushed biscuits and 100g butter ** start with half and add more until the base has come together but is not too moist (I have not tested this so please rely on your intuition) *** I used a 23cm tin but you can use a 20cm tin 3.5.3226   Disclosure: This recipe forms part of a review and has been published with permission. This post is in line with my blogging policy. Inspiration published on Lavender and Lime August 28: 2015 – Gluten Free Nut And Seed Loaf 2014 – Coiled Bread Rolls 2013 – Tanqueray Gin Breeze Cocktail 2010 – Friday’s Food Quiz Number 34 Top of Page Rating: 5.0. From 1 vote. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related