A couple of weeks ago I made a LCHF, (low carb, high fat) lemon cheesecake. I was paging through the Pick ‘n Pay Fresh Living magazine and I stumbled across the recipe. I quickly scanned the recipe and decided to make it. Unfortunately I can’t remember which issue it was, I just tore the recipe out of the magazine.
The recipe makes 6 small cheesecakes – but I was not going to make mini individual ones. I made one big cheesecake. I think I doubled the crust part so that it would cover the base of my spring from baking tin. See below for progress picture and recipe.
- 125g butter
- 2 eggs
- 40ml xylitol
- 150ml coconut flour
- 10ml baking powder
- 4 eggs
- 250g full fat cream cheese
- 5ml vanilla extract
- 20ml xylitol
- 250ml cream
- Zest of 1 lemon
Preheat the oven to 150°C.
Line 6 small 7cm loose base cake tins or one 20cm cake tin lined with baking paper and greased with melted butter. Melt the butter and allow to cool down for 4-5 minutes. In a medium bowl, whisk the eggs, cooled butter and xylitol together. Sieve the coconut flour and baking powder in a small bowl. Stir into the egg mixture until a workable pastry forms.
Allow to rest in the fridge while you make the filling. Combine all the ingredients for the filling in a medium bowl and mix together with an electric beater. Do not over mix. Set aside. Roll the dough out on a clean surface lightly dusted with coconut flour.
Line the cake tins’ bottom and sides with the pastry. Do not worry if the pastry breaks or crumbles a little, just press it together with your fingers. Combine the cheesecake filling in a jug and stir through (do not whisk).
Pour the filling into the prepared pastry cases and bake in preheated oven for 30 minutes or until the filling is set. Serve with fresh mint and berries or cream.
I hope you enjoy making this as much as I did. It’s also a really easy and quick recipe for when you have surprise guests arriving. Happy baking!