This Lemon cheesecake recipe has been a favourite for members for a long time now and after having a few issues with the website recently (due to it not coping with the increased amount of traffic!) I am now offering this very simple and scrummy recipe as a free recipe for all to use as a present for saying thank you for being so patient xx
This recipe is one of my favourites that keeps me going through my GD pregnancies and is one of my personal favourites as a lover of citrus desserts.
Please note: lemon is used in this recipe due to lemons being very low in fructose. It is one of the fruits that has less carbs and is therefore tolerated by many.
As with all my desserts and treats, the recipe is self paired, meaning it can be eaten just the way it is without having add additional protein and fats.
I hope you enjoy them! “When life gives us GD, make Lemon cheesecake!!” 😉
Add the melted butter to the crushed biscuits and mix well until the biscuit crumbs are fully coated in butter
Divide the buttered biscuit crumb between 4 - 6 ramekins or glasses and push down lightly to form a biscuit base
Whip the double cream with a electric whisk until it stiffens
Mix full fat cream cheese, whipped cream with lemon juice and zest well in a bowl
Add granulated sweetener to your liking and taste. Mix thoroughly
Divide the cheesecake mix into the ramekins/glasses onto the biscuit base. Decorate with slices of lemon or more zest and refrigerate for around an hour.
The cheesecakes can be eaten straight away, but taste better once refrigerated
You can of course add grated chocolate or chopped nuts to these cheesecakes. Some ladies have enjoyed replacing the lemon with limes for a lime cheesecake instead!
Sweeteners for baking:-
Sweeteners vary greatly and so I advise using the one specified in the recipe (if I have specified one) for the best results. I find xylitol works very similar to sugar in baking, it weighs the same like for like as sugar and it is also a natural sweetener. Xylitol when eaten in large amounts may, like many sweeteners cause a laxative type effect, but I find it is not as bad as other sweeteners in this respect at all. The type of xylitol I purchase is called Total Sweet and is available in some larger supermarkets, health food stores like Holland & Barrett and on Amazon. If you choose to use a different sweetener you may need significantly less than the recipe stipulates and you may experience a bitter aftertaste in your baked goods. Xylitol weighs the same like for like as sugar, where as many other sweeteners only need a tiny amount for the same sweetness, Jo xx --
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