Raw lemon cheesecake
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- Abigail Donnelly
- 6 to 8
- Easy
- 40 minutes, plus 2 hours’ chilling time
- Iona Sauvignon Blanc 2018
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
Cooking Instructions
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.
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