Servings

10 - 12

This is a zesty and wonderfully light gluten free cheesecake. I made this for my visiting sons who are very much into fitness and healthy eating. It is low fat, free from refined sugar and eggs and high in protein. As it is a no-bake cake it is also very easy and quick to make but you do have to allow for at least 4 hours of chilling time.

Lemon & Blackberry Cheesecake

INGREDIENTS
For the Base
  • 150g ground oats (oat flour)
  • 150g ground almonds
  • 35g maple syrup
  • 30g coconut oil
  • 1 tsp vanilla essence
For the Cheesecake Filling
  • 3 gelatine leaves, soaked for 10 minutes in cold water
  • 250g extra light soft cheese
  • 250g 0% fat Quark
  • 250g low fat Crème Fraiche
  • 3 tbsp Stevia or sweetening granules of your choice
  • Grated zest of 2 lemons
  • 100ml lemon juice
For the Blackberry Topping
  • 60g blackberries + a few extra to decorate
  • 1 tsp Stevia
  • ½ gelatine leave, soaked for 10 minutes in cold water
METHOD
  1. Lightly grease and line the base of a 20cm loose-bottomed cake tin.
  2. Place the ground oats, ground almonds, maple syrup, coconut oil and vanilla essence into a bowl and stir until well combined.
  3. Press the mixture with the back of a spoon evenly into the prepared tin and set aside in the fridge.
  4. Put the soft cheese, Quark, crème fraiche, Stevia and the lemon zest into a bowl and beat until smooth.
  5. Put the lemon juice into a microwave bowl or small saucepan and heat until hot but not boiling.
  6. Add the squeezed out gelatine and stir until completely dissolved. Place the lemon mixture into the fridge until beginning to set.
  7. Beat the lemon mixture into the cheese mixture and pour over the base in the tin.
  8. Place the blackberries and Stevia into a mini food processor, or use a hand blender, and puree the blackberries until smooth. Pass the mixture through a sieve.
  9. Heat 1tbsp of the mixture until hot but not boiling and add the squeezed out gelatine stirring until melted.
  10. Stir the gelatine mixture into the pureed blackberries. Drizzle the blackberry puree over the cake and, using a wooden sewer, swirl through the lemon mixture.
  11. Chill the cake in the fridge for at least 4 hours or better, overnight before removing it from the tin to serve.
  12. Decorate with the remaining blackberries just before serving.

Notes:

I used Dr. Oetker Platinum gelatine leaves. If you are using a different brand please refer to the manufacturer’s instructions.

I used Stevia to sweeten the cake but you could use a sweetener of your choice. You may have to adjust the quantities to suit your sweetener and taste.

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