This luscious, lemony little cheesecake is a sweet Summer’s day in a cake tin. So I’m keen to share this treat before September is suddenly upon us.
This dessert is not only is heavenly and flavoursome, it’s a little lighter than a lot of cheese cake recipes too. It’s also lovely and straightforward to prepare and doesn’t require baking either. Win win and another win!
Topping 250 ricotta cheese 50g cream cheese 1 tbsp vanilla paste 2 tsp lemon essence Zest of small lemon 5 tsp of milled (to icing sugar consistency) sweetener*
A small portion of defrosted frozen berries to serve with the cheesecake. ( Frozen strawberries go especially well). *Natural sweetener options could include xylitol, erythritol, allulose. I used xylitol for this recipe. Out of the bag for the base and milled to icing sugar consistency for the topping. SeeAlternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Method for Base Melt the butter over a gentle heat in a saucepan. Using a pastry brush put a light layer of the melted butter over the base and sides of a 7 inch cake tin. Line the sides and base of the cake tin with baking paper. Whizz the walnuts into crumb consistency. Put the whizzed nuts into a bowl along with the desiccated coconut, ginger powder and milled sweetener. And mix together well. Stir in the melted butter. Press the nut mixture evenly into the base of the cake tin. Put the cheesecake base into the fridge to chill for15-20mins.
Method for the Topping In another bowl put in the ricotta cheese, cream cheese, lemon zest, lemon essence, vanilla paste and milled sweetener. And whisk everything up with an electric whisk. When the base has chilled, add the topping to the base and smooth over evenly. Store the cheesecake in the fridge to chill before serving. Add some frozen fruit with each serving. Posted in:
