LEMON CHEESECAKE WITH ALMOND CRUST
A zesty and creamy cheesecake with a crunchy crust that’s perfect for when friends come over for dinner.
PER SERVING: 402 CALS | 35.6G FAT | 16.2G SAT FAT | 11G CARBS | 3.7G SUGARS | 0.5G SALT | 2.4G FIBER | 10.6G PROTEIN
SERVES: 8 PREP: 20 MINS COOK: 1¼ HOURS
1½ tablespoons butter, plus extra for greasing
1 cup ground almonds (almond meal)
½ cup finely chopped almonds
2 tablespoons smooth sugar-free almond butter
2 tablespoons quinoa flour
2 tablespoons stevia
TOPPING
1 cup mascarpone cheese
1¼ cups cream cheese
2 extra-large eggs
finely grated zest and juice of 1 large unwaxed lemon
1 tablespoon quinoa flour
¼ cup stevia
1 Preheat the oven to 350°F. Lightly butter an 8-inch round nonstick springform cake pan and line the bottom with parchment paper.
2 To make the crust, melt the butter in a small saucepan over medium-low heat. Pour it into a large bowl and add the ground almonds, chopped almonds, almond butter, quinoa flour, and stevia, then mix well. Spoon the mixture into the prepared pan and, using the back of a fork, press down into an even layer. Bake for 25 minutes, then remove from the oven and reduce the temperature to 250°F.
3 To make the topping, put the mascarpone cheese and cream cheese in a large bowl and whisk until loose. Beat for an additional 30 seconds, then add the eggs, one at a time, beating between each addition. Add the lemon zest and juice, quinoa flour, and stevia, then whisk again until well mixed.
4 Pour the topping over the crust. Bake for 50 minutes, or until the sides are set and the middle still has a slight wobble. Leave to cool, then cover and chill in the refrigerator for 1–2 hours.