Ketogenic Lemon Cheesecake: Sugar-free, gluten-free
Over the last two weeks I have had intense cravings for Cheesecake! I am a mad-fan of a baked polish cheesecake, which I may have twice a year with an espresso alongside it. I usually have three bites and I’m done as they are so rich, and I don’t bear sugar all that well. My cheeks flush and I get hot and antsy. As it’s still really warm here, as soon as I felt up to it, I grabbed the ingredients for a cold, lemon cheesecake. And it’s darn good!
It’s sugar-free and would be classified as a Ketogenic cheesecake or HFLC. I am still pretty focused on this way of eating as I heal. It uses some organic cream cheese and gelatin, but I am going to play with a vegan, dairy-free version too… so stand-by for those if you need. In the meantime though, THIS ONE IS DELISH.
I had an absolute craving for cheesecake over the last few weeks, and made a mission to get one onto my plate at home today.
The goal was cool, fresh, and HFLC. I’m still in a really healing phase post-surgery and am focusing on a high-fat, low-carb way of eating. This means that sugars are out and biscuit base is out.
This cheesecake I have made fits into the ‘ketogenic’ food category. The only fructose is a small amount from the raspberries (1/2 cup) in the top layer, or less than 2 berries per slice basically, and the cake is sweetened by monk-fruit.
The centre layer is fluffy and smooth, not stodgy. But it holds together really well due to the addition of coconut yoghurt (you could use natural, full-fat yoghurt), and a small amount of gelatin.
I did this in a bread tin lined with baking paper, but this recipe would make a 20cm round cheesecake or you could use in round silicon muffin trays too for individual versions.
I have used lemon essential oil in this recipe, though you can omit, and add 2tbs lemon rind (won’t be as smooth), or if you’re going to stick to the essential oil flavouring, use wild orange, grapefruit, green mandarin or another citrus oil. (more info on food grade oils).
Please only use pure, food grade essential oils, such as doTERRA’s. They are the only ones I trust for my family.
Alright!
Base layer:
1 1/2 cup almond meal
25gram melted butter
3tbs monk fruit sweetener
1 tsp Vanilla bean paste or vanilla extract/essence
Cheese layer:
250grams cream cheese (full fat please)
1tbs gelatin powder + 2tbs lemon juice
3/4 cup coconut yoghurt (I used vanilla Coyo)
6 drops lemon oil
1/2 cup monkfruit sweetener
Fruit layer
2tbs gelatin powder
1/2 cup raspberries (I used frozen)
1/3 cup lemon juice
Method:
Base:
Pour melted butter into almond meal, vanilla, and monkfruit sweetener.
Mix together and press evenly into your cheesecake tin (or cake tin etc).
I use a spatula to make it even, purely for aesthetic reasons as fingers leave bumps you can see when you slice..Refrigerate while making cheese layer.
Cheese layer:
Soften cream cheese in a mixing bowl over hot simmering water or in the microwave for 30 seconds or so. You are going to be beating with electric beaters so needs to be soft.
Add the coconut yoghurt and monkfruit sweetener.
Add 6 drops lemon essential oil (or other citrus oil) - you end up with around 1/2 drop per slice.
In a small saucepan or metal milk-jug (I used a stainless steel measuring cup over my smallest heating element), add your gelatin to the lemon juice and allow it to ‘bloom’, then heat over medium heat stirring continuously until the lumps are all gone and the gelatin is smooth. Add to cheese mix.
Using electric mixers, beat on high until it’s totally smooth and fluffy.
Pour over base layer and refrigerate or freeze until the top is firm.
Fruit Layer:
In a small saucepan, bring the berries and lemon juice to a simmer and slowly sprinkle in the gelatin until it blooms and goes clear.
Once it’s fully dissolved and clear, you can pour directly over the cheese layer, or blend until smooth and pour over. (I did mine in my Ninja Bullet as it’s a small amount but you can use a stick blender, vitamix or thermie as you like).
Refrigerate until set and then serve and eat!
