This gluten-free lemon cheesecake can be baked a day in advance of serving. Serve with fresh seasonal berries if you cannot find strawberries.
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 Share on X
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.
Click on the links for conversions and notes.
Gluten-Free Lemon Cheesecake
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
- 1 large lemon, finely chopped zest and juice
- 3 eggs
- 5 mls vanilla purée
to garnish
- Fresh strawberries
Method
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
** 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
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:
- 2015 – Gluten Free Nut And Seed Loaf
- 2014 – Coiled Bread Rolls
- 2013 – Tanqueray Gin Breeze Cocktail
- 2010 – Friday’s Food Quiz Number 34
I have a slight gluten allergy, Tandy, so I am keeping this recipe to try out when I get back home.
I have a few more coming your way 🙂
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! 🙂
I just cannot help myself sometimes when testing recipes 🙂
This looks so good, especially with that lovely, nutty base. 🙂
It was a very tasty dessert Krista 🙂
Love the idea of the base but does seem to be a bit much oil.
Have a super day.
🙂 Mandy xo
I will try it again with less 🙂
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!
Please let me know if you make any changes to the crust 🙂
I love a good cheesecake, and your recipe seems mouth-watering! Can’t wait to try it, Tandy!
Hope you enjoy it Agness 🙂
Hi Tandy, so sorry the crust did not turn out like you wanted it to. I still have challenges when baking, cooking no problem;)
I even have issues when cooking sometimes. But it is all part of the learning curve 🙂
One thing is for sure, this cheesecake looks stunning!!
Thank you Sues 🙂
Oh, yum. I have a lemon tree groaning with fruit, so this is definitely going on the list!
I envy you your tree Amanda 🙂
This looks Tangy and delicious…I would never eat cream with cheesecake either.
It seemed so odd to me 🙂
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
I doubt I will make it again, but that is a good idea.
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?
You can use sugar gram for gram Anu 🙂
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!!
Wow, I would love to grow my own strawberries 🙂
Nice changes for your needs and love mascarpone. Yes relying on intuition when you have baking experience, always a good thing.
As long as it works 🙂