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Saturday, May 27, 2017

NO-BAKE LEMON CHEESECAKE





NO-BAKE LEMON CHEESECAKE

This cheesecake has a lovely creamy texture and a wonderful lemon flavor.  It is actually quite addictive; very good!  You can use lime juice instead, if desired.  Such an easy cheesecake.  The crust is lovely, but you can use your own favorite crust, if it is simpler for you.  Also, use your own favorite sweetener...just make sure it tastes sweet enough to you.  Lovely cheesecake for Spring and Summer.

Graham Cracker-like Crust:
2/cup Gluten-Free Bake Mix 2, (150 mL)
2/cup almond meal* (150 mL)
Sweetener to equal 4 tsp sugar (20 mL)
1/cup butter, melted (75 mL)
Filling:
8 oz regular cream cheese, softened (250 g)
11/cups whipping cream (300 mL)
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (300 mL)
1/cup lemon juice (60 mL)
2 tbsp water (30 mL)
1 tbsp unflavored gelatin (15 mL)
  (1/2  tsp more than an envelope)
1 tsp vanilla extract (5 mL)
11/tsp lemon zest (7 mL)

Preheat oven to 350°F (180°C).

Graham Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix2, almond meal and sweetener (if liquid, add to butter).  Stir in butter.  Press into bottom of 8-inch (20 cm) spring form pan.  Bake 10 minutes.

Filling:  In food processor, process cream cheese until smooth.  Add whipping cream, liquid sweetener and lemon juice; process.  In small bowl, combine water and gelatin.  Nuke the gelatin mixture 40 seconds.  Add to cheesecake mixture and process along with vanilla extract.  Stir in lemon zest.

Helpful Hints:  *You may use almond flour; however, the crust will taste closer to a graham cracker crust if you use almond meal.  I make my almond meal using sliced almonds which I grind in a coffee bean grinder.

Yield:  12 servings
1 serving
246.1 calories
5.1 g protein
23.6 g fat
0.7 g fiber
3.5 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:


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