Baked Lemon Cheesecake

This rustic looking, decadent dessert is a tried and true crowd pleaser. I adapted the recipe from Sarah Wilson’s Lime and Coconut Cheesecake after someone generously donated a whole bunch of home grown lemons to us, and knew immediately that it was a keeper! The ever important tang of lemon is perfectly balanced with sweetness, and the whole thing is both sugar and gluten free! Serve each slice with a generous dollop of cream and enjoy x Cheesecake Ingredients

  • 100g almond meal
  • 150g shredded or desiccated coconut
  • 60g butter – melted
  • 1/4 tsp salt
  • 1/4 tsp stevia
  • 500g cream cheese
  • 1 lemon – zest and juice
  • 1 tsp lemon essence
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup rice malt syrup
  • 1 tbsp stevia

Method Preheat the oven to 180 degrees and line the base and sides of a 23cm round spring-form tin with baking paper. Combine the almond meal, coconut, butter, salt and stevia and then press this firmly into the base of your tin (note: I use a flat bottomed glass with a little water on the bottom to help gently and evenly spread and condense the mixture). Bake for approximately 10 minutes, or until slightly browned. Decrease the oven temperature to 160 degrees and then add the remaining ingredients to a food processor. Blend together until smooth and creamy, scraping down the sides if necessary, and pour the mixture on top of the base. Bake for a further 40-45 minutes and refrigerate for at least 2 hours before getting stuck in!


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