Banting friendly lemon cheesecake | SA Garden and Home
Last updated on 19 July 2019

This banting friendly lemon cheesecake from Jump on the Bant Wagon, by Nick Charlie Key, R265, (Human & Rousseau), is the ultimate indulgence, without the guilt

INGREDIENTS

For the crust 

  • 1 cup almond flour
  • 2T melted butter
  • 3T xylitol

For the filling

  • 680g cream cheese, at room temperature
  • 310ml xylitol
  • 1t vanilla extract
  • A pinch salt
  • 4 eggs, at room temperature
  • 60ml lemon juice
  • 1T lemon zest
  • 60ml whipping cream

Topping

  • 250ml sour cream
  • 30ml lemon juice
  • 1T lemon zest
  • 4T xylitol
  • 1/2t vanilla extract

Try this dark chocolate cheesecake recipe

METHOD

  1. Preheat the oven to 190°C.
  2. Prepare a springform cake pan. Put some baking paper over the bottom of the pan and snap it into place when you tighten the sides of the pan.
  3. Grease the sides and bottom of the pan (and the baking paper) using butter.
  4. Mix all the crust ingredients together in a medium-sized mixing bowl. Once it’s a doughy, crumbly and moist texture, press it into the bottom of the prepared pan.
  5. Bake for 10 minutes or until golden brown.
  6. Reduce the oven temperature to 170°C.
  7. For the filling, beat the cream cheese until it becomes fluffy, making sure to scrape the sides of the mixing bowl. Add the xylitol, vanilla, salt and two of the eggs. Beat well, then scrape the sides of the bowl again.
  8. Add the remaining two eggs. Beat well and scrape once again. Add the lemon juice, zest and cream. Beat well, scrape and pour the filling mixture over the pre-baked crust.
  9. Place the springform pan into a bigger pan that has been pre-filled halfway with boiling water, and then place into the oven to bake for roughly 1 hour. The cheesecake should still be a little wobbly in the centre when it comes out.
  10. While the cheesecake is in the oven, mix all the topping ingredients together in a mixing bowl.Get the recipe for the cheesecake topped with frilled honey buttered peaches
  11. Remove the cheesecake from the oven, spread the topping evenly over the cheesecake and then return to the oven for another 10 minutes.
  12. Take the cheesecake out of the oven and let it cool. Once at room temperature, pop it into the fridge for a few hours to chill properly.

Serves 10–12 people

 

 

 

 

 

 

 

 

 

 

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