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Raw lemon cheesecake

Cheesecake recipes

Raw lemon cheesecake

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Raw lemon cheesecake

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 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.

Browse more cheesecake recipes here