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Equipment
Stick Blender
Mixing Bowls
Measuring cups and spoons
Ingredients
Cheesecake Base
2tspgranulated sweetener of choiceor more, to your taste
150 galmond meal/flour
55gbuttermelted
50 gdesiccated/shredded coconutunsweetened
Lemon Cheesecake Filling
12 gpowdered gelatine
2tbspgranulated sweetener of choiceor more, to your taste
200 mlboiling water
200mlcold water
500gcream cheesefull fat (not the 'spreadable' variety)
4 tbsplemonzest
2tbsplemonjuice
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Instructions
Cheesecake Base
Mix all the ingredients and press into a greased and lined pie/flan dish.
Pop in the fridge while making the cheesecake filling.
Lemon Cheesecake Filling
Pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved.
Add the remaining cold water.
Add the cream cheese, lemon zest, lemon juice and sweetener.
Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.
Pour onto the prepared base.
Refrigerate until set.
Video
Notes
No added sugar - any sugar in the nutritional panel comes from the coconut, almonds and lemon juice.
Please taste the mixture before pouring into the dish. You will need to adjust the amount of sweetener according to YOUR tastes and depending on how sour your lemons are.