For The Love Of Banting: Creamy Banting Lemon Cheesecake

Monday, 20 March 2017

Creamy Banting Lemon Cheesecake

The easiest, creamiest NO BAKE Lemon Cheesecake around!

I rarely make whole cakes like this - I normally prefer individual ones - but sometimes having a whole cake looking pretty is just what you need.



I must confess - I love baked cheesecakes - but this is the first time I've tasted or created a non-bake one that is absolutely sublime - and the best thing about it is that it would be easy to create this with many different flavours.


For the Base:
Ingredients:

1 cup heba pap
1/2 cup melted butter
1/3 cup flaked almonds
3 tsp sweetener

Method:

Melt butter and add to the heba pap, sweetener and almonds and mix well. Add to a pie dish and press into place. Allow to chill while you work on the filling.



For the Cheesecake:
Ingredients:

2 packages cream cheese
100ml cream
zest of one lemon
6 tablespoons lemon juice
3 teaspoons gelatin
100ml boiling water
3 tbs sweetener

Method:

In a heat proof bowl, mix together the boiling water and gelatin until the gelatin is dissolved. Add the cream and set aside.
In a separate bowl, mix the cream cheese, zest sweetener and lemon juice until smooth.
Add the creamy gelatin mixture to the cream cheese mixture and mix until well combined.
Remove the base from the fridge, throw the mixture ontop and place back in the fridge - allowing to set.
Garnish with a slice of lemon for decoration!


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