Monday, 16 January 2017

Low-Carb Lemon Cheescake Recipe

We were invited for a braai this weekend and I really was torn about attending or not. I've been on a clean eating, low carb eating plan for the last two weeks and honestly, it has been a breeze. I enjoy cooking and preparing healthy meals, and once you mentally prepare yourself - half the battle is won. I decided that I would "wow" my family with a low carb no bake lemon cheesecake and boy, this went down well! Can you say Masterchef in the making!

I was assisted in the kitchen by my sisters which makes this recipe even more special to me. Getting to spend time with these girls, whether chatting over a mani & pedi or getting busy in the kitchen means building friendships and getting creative. Gather the girls and get your aprons on, this recipe is so easy to pull off, you'll wonder where the time went!

  • This recipe calls for low-carb rusks to make the base, which I didn't have on hand. I substituted this with Hope Crunchies (blog post on this delicious product coming soon!). I recommend using digestives or even Tennis biscuits (a household favourite, am I right). 
  • You can make this cheesecake in the morning and allow 2 - 3 hours in the fridge, no bake and no fuss. 
Prep time: 20 minutes
Cooking time: 10 minutes (lemon syrup)

INGREDIENTS: For the cheesecake
  • 12 Hope Crunchies (crushed finely) 
  • 50 grams butter
  • 250ml (1 cup) fresh cream 
  • 1 x large lemon (rind and juice required) 
  • 2 tbls xylitol or sugar 
  • 1 x tub creamed smooth plain cottage cheese (I used the Lancewood brand) 
INGREDIENTS:  For the lemon syrup 
  • 1/2 cup water
  • 1/2 cup xylitol or sugar 
  • Juice of 1/2 lemon 
  • A drop of yellow food colouring 
  • Lemon rind for decoration 

  • Finely crush the Hope Crunchies in a food processor or place the crunchies in a ziplock bag and pound with a rolling pin. 
  • Melt the butter over the stove or in the microwave (approximately 20 seconds) and add this liquid to the Hope Crunchies. Mix and add this mixture to a clear dish, flattening out the biscuit base and making sure there are no spaces. 
  • In a separate bowl, whip the fresh cream until thickened, slowly adding the sugar and lemon juice. Lastly, add the cottage cheese and mix through. Once combined, toss in the rind of the lemon and gently mix. 
  • Spoon the creamy mixture over your biscuit base and flatten with the back of your spoon. 
  • Cover with cling wrap and place your cheesecake in the fridge for 2 - 3 hours. 
  • To prepare the lemon syrup, bring the 1/2 cup water to a boil over the stove, slowly adding the sugar and mix continuously. Add the lemon juice and yellow food colouring once combined and thickened and continue to stir through. Let the syrup stand for a hour, and once cooled completely, spoon over the cheesecake. 
  • Decorate with the lemon rind, a sprig of mint and a raspeberry for a pop of colour. 
  • Serve chilled with a refreshing glass of ice tea!  
Let me know if you would try this recipe out and what you would add to make this an even more indulgent treat for your friends and family!

Yo Homi

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