Mel Christensen

Mel Christensen

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Layered Lemon & Blueberry cheesecake

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Layered Lemon & Blueberry cheesecake

*Sugar Free, Gluten Free


Crust:

  • ¾ c almonds (or your preferred nut such as hazelnuts or macadamias)
  • 1 cup desiccated coconut, lightly toasted in a frypan
  • Zest of ½ orange
  • 1  tbsp coconut oil
  • 3-4 Dates

1. Line a 23cm springform tin with baking paper
2. Mix all crust ingredients together in a food processor until it resembles fine biscuit crumbs and press into a prepared tin and bake 5-10 min in a med-hot oven (approximately 190C).
3. Cool crust in the fridge whilst you prepare your filling.

Filling:

  • 200 g European block- style cottage cheese (or light Philadelphia Cream cheese will do)
  • 400 g fresh ricotta
  • 10 g of gelatine leaves
  • 150ml boiling water
  • ¼ cup xylitol or stevia (you should taste as you add as sweetness level depends on which
  • you use and your personal taste.)
  • Juice of one lemon
  • 1 tsp organic vanilla bean paste (or vanilla extract)
  • Fresh blueberries to decorate

1. Soak Gelatine leaves in cold water for 5 minutes. Then remove them, squeezing out excess water before placing them in a small saucepan containing your 150ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow to cool.
2. Combine cheeses and sweetener in the bowl of a high-powered food processor such as a Thermomix (or similar) or with an electric hand beater until smooth and light. If you are using the hand beater method you are better off using Philadelphia cream cheese than cottage. Taste the mix at this point to check for sweetness and adjust according to taste.
3. Using a spatula, fold in the dissolved gelatine mixture, lemon juice, vanilla and then pour cheesecake filling onto your prepared “biscuit” base and top with about two large handfuls of fresh blueberries or thawed frozen berries
4. Refrigerate for at least 2 hours.

 

Lemon Curd Topping

  • 5g gelatine leaves soaked in cold water for 5 minutes
  • ½ cup lemon juice (Meyer lemons are the best!)
  • 3 heaped tsp grated lemon rind
  • 2 tsp arrowroot or tapioca starch
  • ¼  cup 100% pure maple syrup or honey

 

  1. Take your soaked gelatine leaves out of cold water, squeeze dry and place in small bowl with ¼ cup boiling water. Stir to dissolve and set aside.
  2. Gently warm lemon juice, maple and zest in pan. Turn off heat.
  3. Mix arrowroot with a little water to form a paste. Add this to the lemon juice mixture in pan along with dissolved gelatine and stir in.
  4. Sieve or if you prefer use a stick mixer to eliminate the “rindy bits” (this is my preference as it’s quicker, easier, and preserves the delicious zesty flavour), and then pour carefully over the chilled crust. Pouring the mixture onto the back of a spoon will help make this addition a more gentle one.)  Chill for 30 minutes.
  5. When the top is beginning to set, add blueberries or your fruit of choice to the top, and refrigerate until set (at least 4 hours).
  6. Remove outside of your spring form tin, peel back the baking paper, and serve.

 

Enjoy!!