Cheesecake recipes
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Raw lemon cheesecake
6 to 8
Easy
40 minutes, plus 2 hours’ chilling time
Ingredients
- 250 g almond flour
- 250 g Woolworths almond nut butter
- 750 g cream cheese
- 330 g caster sugar
- 2 t vanilla extract
- ¼ cup lemon juice
- 3 gelatine leaves
- 1½ cups cream
Method
- Mix the almond flour and nut butter until well combined.
- Line the bases of 6–8 12–14 cm springform cake tins with baking paper.
- Press some mixture into each base. You might have some left over – use it to scatter on top of the cheesecakes.
- Beat the cream cheese, sugar, lemon and vanilla.
- Soften the gelatine leaves in cold water, then squeeze out any excess liquid.
- Heat the cream, then stir in the gelatine. Beat into the cheese mixture.
- Spoon the mixture into the prepared tins, then chill for 2 hours.
- To serve, remove from the tins and scatter over any leftover crumb mix.
Cook's note: These no-bake cheesecakes are great for popping in the freezer for when the craving strikes.