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.
Ingredients (for the base):
50g ground almonds
25g hazelnuts, chopped
25g sunflower and pumpkin seeds, pulsed
25g Nairns gluten-free oat cakes, ground in a food processor
Ingredients (for the filling):
4 free-range eggs
5 tbsp xylitol
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 xylitol 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:
You will always find xylitol in my pantry cupboards thanks to its low GI content. It looks and tastes like sugar but with fewer calories and less impact on your health. Table sugar has 4 calories per gram, in comparison with xylitol which has 2.4 calories per gram.
It should be noted that xylitol is a refined sweetener, so therefore it doesn’t contain any vitamins, minerals or proteins. In that sense, it is not providing any nutritional value – simply adding a better alternative than granulated white sugar when looking for sweetness. You can read more about sugar substitutes on my blog here.