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Ingredients you will need in making the gluten free cheesecake:
Below are all the ingredients you will need to make the cheesecake.
Crust:
Filling:
- Cream cheese
- Heavy cream
- Eggs
- Erythritol
- Vanilla extract
- Lemon extract (optional)
Topping:
- Blueberries
- Raspberries
Topping options:
- Blueberries, raspberries or strawberries.
- low carb chocolate sauce.
- Low carb ice cream
- Whipped cream
How to make the gluten free cheesecake:
- preheat the oven at 190C.
- Firstly, start by making the crust. So, mix the Almond flour, Coconut flour, Erythritol and melted butter well until it forms a crust dough.
- Then, line a springform with parchment paper.
- Spread the mixture in the springform and press down on it and leave it aside until making the filling.
- After that, to make the filling, add the cream cheese and the heavy cream to a bowl, then, mix them well using the hand mixer.
- Then, add the Erythritol, Vanilla extract and Lemon extract and keep mixing.
- After that, add the eggs, (don’t add all the eggs together) add one at a time and mix well. Now the filling is ready.
- Then, pour the filling on the cheesecake crust.
- Bake for 45 minutes.
- After that, remove from the oven and leave the cheesecake to cool.
- Then, r
efrigerate for 2 to 3 hours. Then, add the topping and serve.
Tips for better gluten free cheesecake:
- It is better to use all the ingredients at room temperature to avoid lumps in the batter.
- Refrigerate the cheesecake at least 2 hours before serving.
- You can use fresh lemon juice about 1 tablespoon instead of the lemon extract if you like. Also, you can replace raspberries with strawberries.
- I have used a springform size 24 in making this recipe.
Gluten Free Lemon Flavoured Cheesecake
The gluten free cheesecake is a delicious, keto dessert recipe. It is soft, lemony, cheesy and tasty. Also, it is suitable to eat as a dessert, snack or at breakfast with a cup of coffee.
Servings: 14 slices
Calories: 315kcal
Ingredients
Crust:
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tbsp erythritol
- 1/4 cup butter melted
Filling:
- 600 g cream cheese
- 2/3 cup heavy cream
- 4 eggs
- 2/3 cup erythritol
- 2 tsp vanilla extract
- 1 tsp lemon extract (optional)
Topping:
- 1/2 cup blueberries
- 1/4 cup raspberries
Instructions
- preheat the oven at 190C.
- Firstly, start by making the crust. So, mix the Almond flour, Coconut flour, Erythritol and melted butter well until it forms a crust dough.
- Then, line a springform with parchment paper.
- Spread the mixture in the springform and press down on it and leave it aside until making the filling.
- After that, to make the filling, add the cream cheese and the heavy cream to a bowl, then, mix them well using the hand mixer.
- Then, add the Erythritol, Vanilla extract and Lemon extract and keep mixing.
- After that, add the eggs, (don't add all the eggs together) add one at a time and mix well. Now the filling is ready.
- Pour the filling on the cheesecake crust.
- Then, Bake for 45 minutes.
- After that, remove from the oven and leave the cheesecake to cool.
- Refrigerate for 2 to 3 hours. Then, add the topping and serve.
Nutrition
Serving: 1slice | Calories: 315kcal | Carbohydrates: 8g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 164mg | Potassium: 92mg | Fiber: 2g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
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