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 from 1 vote

Gluten-Free Lemon Cheesecake

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 *

  • 65 g pecan nuts
  • 15 mls fructose
  • 65 g ground almonds / almond flour
  • 45 g desiccated coconut
  • 100 g coconut oil melted

for the filling

  • 500 g mascarpone cheese
  • 75 g fructose
  • Finely chopped zest and juice of 1 large lemon
  • 3 eggs
  • 5 mls vanilla purée

to garnish

  • Fresh strawberries

Instructions

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

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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29 thoughts on “Gluten-Free Lemon Cheesecake

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

  2. 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!

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

  4. Hi Tandy, so sorry the crust did not turn out like you wanted it to. I still have challenges when baking, cooking no problem;)

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

  6. 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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