Recipe For Gluten-Free Lemon Cheesecake

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
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.

Gluten-Free Lemon Cheesecake

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5.0 from 1 reviews
Gluten-Free Lemon Cheesecake
 
This baked lemon cheesecake makes for a great dessert
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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
  1. Place the pecan nuts and fructose into a blender and blitz until finely ground
  2. Tip into a mixing bowl and add the ground almonds and desiccated coconut
  3. Add the coconut oil ** and mix until combined
  4. Line a spring form tin *** with baking paper and place the mixture into the tin
  5. Level off the base using the back of a spoon
  6. 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
  1. Preheat the oven to 150° Celsius
  2. Place the mascarpone and fructose into a stand mixer bowl and beat using a paddle attachment
  3. Add the lemon zest and slowly pour in the juice while you continue to beat
  4. Beat in 1 egg at a time and mix until completely combined
  5. Add the vanilla purée and continue beating until combined
  6. Remove the base from the fridge and place into a roasting pan
  7. Pour the filling onto the base
  8. 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
  9. Bake for 40 minutes and then turn the oven off, leaving the door slightly ajar
  10. Leave to cool for an hour then remove from the oven
  11. Carefully remove the tin from the roasting pan and set on a wire rack to cool completely
  12. Place into the fridge until well chilled before removing from the tin
  13. To do this, remove the tin foil and then run a palette knife carefully around the edges
  14. Release the spring and remove the ring before using a cake lifter to separate the base from the baking paper
  15. Place onto a serving dish and keep in the fridge until you are ready to serve
to garnish
  1. 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

 

Gluten-Free Lemon Cheesecake

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:

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Rating: 5.0. From 2 votes.
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28 thoughts on “Recipe For Gluten-Free Lemon Cheesecake

  1. Nice changes for your needs and love mascarpone. Yes relying on intuition when you have baking experience, always a good thing.

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    1. As long as it works 🙂

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  2. I don’t often bake and I can’t remember the last time I baked cheesecake but I do like the sound of this one. Strawberries are almost ripe in my garden at the moment, nothing like home grown strawbs – they are so incredibly sweet, perfect for this cheesecake methinks!!

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    1. Wow, I would love to grow my own strawberries 🙂

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  3. A huge slice of cheesecake is always welcome. Happy to know this is gluten-free. Can you recommend any substitute for fructose for this recipe?
    Anu – My Ginger Garlic Kitchen sharing the blog ♥ Mughlai Navratan Korma | White Gravy Navratan Kurma Recipe | VideoMy Profile

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    1. You can use sugar gram for gram Anu 🙂

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  4. maybe try baking the crust before adding the filling? then it can get nice and brown and crunchy and flavorful and toasty (: but i bet it’s delicious anyways; i mean, it’s lemon cheesecake! :3
    heather (delicious not gorgeous) sharing the blog ♥ Double Coconut Pancakes with Pineapple Orange SaladMy Profile

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    1. I doubt I will make it again, but that is a good idea.

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  5. This looks Tangy and delicious…I would never eat cream with cheesecake either.

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    1. It seemed so odd to me 🙂

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  6. Oh, yum. I have a lemon tree groaning with fruit, so this is definitely going on the list!
    Amanda sharing the blog ♥ Dog Sledding with Mountain Man Adventures at Sun PeaksMy Profile

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    1. I envy you your tree Amanda 🙂

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  7. One thing is for sure, this cheesecake looks stunning!!
    Sues sharing the blog ♥ Egg, Apple, and Banana Pancakes for DogsMy Profile

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    1. Thank you Sues 🙂

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  8. Hi Tandy, so sorry the crust did not turn out like you wanted it to. I still have challenges when baking, cooking no problem;)
    cheri sharing the blog ♥ Peach and Pecan CrispMy Profile

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    1. I even have issues when cooking sometimes. But it is all part of the learning curve 🙂

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  9. I love a good cheesecake, and your recipe seems mouth-watering! Can’t wait to try it, Tandy!

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    1. Hope you enjoy it Agness 🙂

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  10. Looks yummy! I am curious about the crust…will have to give this a try for my co-worker on a gluten free diet. Thanks for sharing!
    Cali sharing the blog ♥ Blueberry Cream SconesMy Profile

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    1. Please let me know if you make any changes to the crust 🙂

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  11. Love the idea of the base but does seem to be a bit much oil.
    Have a super day.
    🙂 Mandy xo
    Mandy sharing the blog ♥ Essential Oils 101 – Lime – NeroliMy Profile

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    1. I will try it again with less 🙂

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  12. This looks so good, especially with that lovely, nutty base. 🙂
    Krista Bjorn sharing the blog ♥ Harvesting Elderflowers and Building Good ThingsMy Profile

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    1. It was a very tasty dessert Krista 🙂

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  13. I definitely always try to go with my intuition but when you’re testing recipes I guess you have to go with what is written! 🙂
    Lorraine @ Not Quite Nigella sharing the blog ♥ Get Happy With A Funfetti Pound Cake!My Profile

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    1. I just cannot help myself sometimes when testing recipes 🙂

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  14. I have a slight gluten allergy, Tandy, so I am keeping this recipe to try out when I get back home.

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    1. I have a few more coming your way 🙂

      Rating: 5.0. From 1 vote.
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