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Low carb Lemon Cheesecake


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Ingredients

18 portion(s)

Base

  • 250 g almonds
  • 125 g Cashews
  • 50 g coconut flakes
  • 125 g Butter
  • 50g g xylitol

Filling

  • 3 leaves gelatin
  • 2 --- lemons, Juice of
  • 60 g water
  • 500 g cream cheese
  • 100 g xylitol
  • 1 tsp Vanilla powder
  • 600 g cream
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Recipe's preparation

    Base
  1. 1.Mill all nuts 10 sec/sp 7. Set aside

    2.Melt butter 1 min/90C/sp 3

    3.Add nuts, coconut and xylitol to butter, mix 6sec/sp 6

    4.Into a 22cm springform pan, press crumbs into base and up the sides.

    5.Refrigerate while filling being made
  2. Filling
  3. 1.Place gelatine, lemon juice and boiling water into a bowl, stir until dissolved and set aside to cool

    2.Place cream cheese, Xylitol and vanilla in TM bowl and mix 6 sec/sp 6

    3.Insert butterfly and mix 1 min/sp 4

    4.With butterfly still attached and at speed 4, slowly add cooled (but still liquid) gelatine and lemon. Mix for 2 mins

    5.Reduce to speed 3 and slowly add cream. Mix until well combined.

    6.Remove shell from fridge and pour in cream cheese mixture. Chill until set
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Accessories you need

  • Butterfly
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Tip

Adapted from recipe by Sara McCleary at bellyrumbles.com to be low carb and just lemon (although I wish I had some lemon mertyle - yum!)

You can also add the zest of the two lemons to the base


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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