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Make the base of the cheesecake first.
Mix all of the cheesecake base ingredients into a bowl then press into a round shallow baking dish/ glass dish, pressing the mixture down evenly into the dish to form the base.
Place the base in the fridge while making the filling for about 5 minutes.
For the filling pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved. Then add the rest of the cold water.
Add the cream cheese, lemon zest and the lemon juice.
Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.
Pour onto the prepared base.
Refrigerate until set for 15 minutes or longer if you prefer
Serve with fresh berries and full cream (optional).
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 37g57%
- Net Carbohydrate 2g1%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Make the base of the cheesecake first.
Mix all of the cheesecake base ingredients into a bowl then press into a round shallow baking dish/ glass dish, pressing the mixture down evenly into the dish to form the base.
Place the base in the fridge while making the filling for about 5 minutes.
For the filling pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved. Then add the rest of the cold water.
Add the cream cheese, lemon zest and the lemon juice.
Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.
Pour onto the prepared base.
Refrigerate until set for 15 minutes or longer if you prefer
Serve with fresh berries and full cream (optional).
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Timer
20 MinutesIngredients
Directions
Make the base of the cheesecake first.
Mix all of the cheesecake base ingredients into a bowl then press into a round shallow baking dish/ glass dish, pressing the mixture down evenly into the dish to form the base.
Place the base in the fridge while making the filling for about 5 minutes.
For the filling pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved. Then add the rest of the cold water.
Add the cream cheese, lemon zest and the lemon juice.
Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.
Pour onto the prepared base.
Refrigerate until set for 15 minutes or longer if you prefer
Serve with fresh berries and full cream (optional).
