Gluten Free Lemon Cheese Cake

gluten-free lemon cheesecake

Who doesn’t love lemon cheesecake? This recipe is one of my firm favourites and an absolute must when inviting friends round for dinner.


For the Base:

25g butter

15g coconut sugar

50g ground almonds

25g hazelnuts, chopped

25g sunflower and pumpkin seeds, pulsed

25g Nairns gluten-free oat cakes, ground in a food processor

For the filling:

4 free-range eggs

5 tbsp coconut sugar

275g cream cheese

Grated zest of 8 lemons

Juice of 2 lemons

1/2 tsp vanilla extract

4 tbsp cornflour

Method (for the base):
Pre-heat the oven to 150C and line a 7-inch cake tin with a removable bottom with greaseproof paper.

Gently melt the butter in a pan. Stir in the coconut sugar to melt, being careful not to boil this.

Remove from the hob and stir in the rest of the base ingredients.

Press the mixture firmly into the bottom of the cake tin to cover it evenly.

Bake the base on its own for 10 minutes and then set aside. Raise the temperature of the oven to 180C ready for the next stage.

Method (for the filling):
In a mixing bowl, blend all of the filling ingredients until smooth. Pour the filling onto the base and bake in the oven for 45 minutes. Allow to cool before you cut it and enjoy.

Sugar Safe Tips:
We all need a sugary treat sometimes but keep in mind that they should be occasional only, as they cause spikes in blood sugar levels, which can cause health problems.


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