Low Carb Baked Lemon Cheesecake

Hey guys! This is a made up recipe of mine. Well, actually, my Mom came up with the idea for the crust. This cheesecake makes enough to feed sixteen. The reason why it is so big is because, well, our family is so big. But you can calculate and make it smaller if you want.

This cheesecake has no wheat or gluten, and no sugar. (apart from in the dates that are required) It's very low carb and very delicious!

(For the crust)

What you will need:

250g dates

1tsp bicarb (baking soda)

180g almond flour (ground almonds)

1/3 cup of sweetener (any type will do)

(For the base)

What you will need:

3 250g tubs of cream cheese

375ml fresh runny cream

2tsp vanilla essence

6 eggs, seperated 

sweetener to taste (only add at the end)

grated rind of 1 lemon 

(For the topping)

250ml fresh runny cream

1/2 cup sweetener

cinnamon (optional) 

(For the crust) Method:

Put the butter in a small pot and put it on the heat. Keep stirring the butter until it's melted - don't burn it! Then add the dates. Sprinkle the teaspoon of bicarb all over them (it softens the dates) and then stir in. Add the almond flour and mash with a potato masher until the dates aren't whole anymore. Take the pot off the stove and add the sweetener, then mix well. Grease a china dish that you think the crust will fit nicely in. Scrape out the contents of the small pot into the china dish and spread the date crust to the edges. Press it down hard. When you are done, put it in the fridge and leave while you do the rest.

(For the base) Method:

Put the cream cheese, cream, vanilla, lemon rind and egg yolks in a big mixing bowl. Then beat until the mixture is smooth. Take the egg whites, and in a different medium sized bowl, beat them until stiff and just begining to form peaks. Then fold the egg whites into the cream cheese mixture until it's all mixed through. Now add the sweetener to taste. It must be a little too sweet, because after the cheesecake has been baked, it loses some if its sweetness.

Get the crust out of the fridge and pour the base onto it. Put the cheesecake in the oven and bake at 160 celsius (which is 350 degrees in fahrenheit) until ready...to check if it's ready, poke a sharp knife in the middle and then bring it out again. If it's clean, then the cake is ready, but if it has some raw batter on, then it isn't. When the cheesecake is done, it should have a golden brown crust. When it has cooled down, put it in the fridge until cold.

(For the topping) Method:

Whip the cream with the sweetener. Spread all over the cheesecake (to the edges). Then sprinkle cinnamon all over it. Slice and serve!

I added the strawberries to the photo for a special touch, but I'm sure the cheesecake would be nice with strawberries anyhow. You don't have to add the cinnamon, but I absolutely love cinnamon, and I think that it's nice on the cheesecake.

If you try it out, I'd appreciate to know how it turned out for you!