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!

13 comments:

  1. mmm, this looks delicious, Tane! thank you for the recipe! i may have to try this. ;)

    Mikailah xxx

    p.s. thank you for the sweet comment on my blog, too, by the way. :) you are so sweet. <3

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    1. Hey, Mikailah! Thank you for your wonderful comment. :) So nice to get one from you.
      Tane ♥ xxx

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  2. Tane~ Your blog is looking amazing!!!! I liked it brfore too but it just looks so fresh! & I love your new pic! You are way too pretty! :)

    That cake looks fab! I love the date crust too! I bet with so many kids it disappeared fast! We only have half as many kids & it would be gobbled up here! Thanks for sharing!
    Oh & do you know what App your mom used? to make that font? That would be so fun to try sometime! Annie 9my daughter) has some pretty cool ways she makes letters that I would love to turn into a font! I didn't even know you could do that on an ipad! I'd have to go over to my moms & use hers but it'd be fun! & i'd love to see your moms fonts! Is there a way to see them? Pretty cool!

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    1. Hi Libbie. :) Thank you! So much. :D
      Yup, the cheesecake does go fast...haha.
      The app is called iFontMaker. But I think she actually had to pay six dollars for it. Yes, there's a way to see them, cos she's used some on her photos. Here's a link to one of them: http://www.redbubble.com/people/micklyn/works/9625532-seize-those-golden-moments?c=34022-self
      She also uses her fonts on the cards that she creates and sells on a site called GCU.
      Thank you very much for the visit and comment, I REALLY appreciate it!
      Tane xxx

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    2. P.S. If you do make some fonts in the end, of Annie's or your own, you should do a post about so I can see. ;)

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  3. Oooooooooo! This sounds great! Anything with less carbs, and we love lemon.

    Sapphire

    P.S. Thanks for sharing the recipe!

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    1. Thank you, Sapphire! I love lemon, too. :)
      Tane ♥

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  4. Hey Tane, I just discovered you blog and absolutely fell in love with it straight away!!! I am from Australia and I am also homeschooled (doing my last year of school)... I recently created my own blog (http://growingingodsimage.blogspot.com.au/) and it would mean so much if you checked it out and maybe supported me??!
    Thanks for reading!!

    Sara-Jayne xx
    growingingodsimage.blogspot.com.au

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    1. Hi Sara! I'm so happy to see you have followed me, thank you SO much! Australia? That's awesome! I'd love to go check out your blog and follow it! Thank you for visiting and commenting!
      Off to see your blog. :)
      Tane xxx

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  5. yummy stuff keep the work up tane
    hudson xxxx

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Hi. :) It would be wonderful if you commented - I love to get feedback, thoughts on my post, ideas for my blog, answers and questions. Or anything else. But please don't use bad language or be unkind in the words you type.
I'll try to always reply, and I love to go to your blog to comment in return. Thank you for taking the time to leave a note for me, I appreciate it.
Tane ♥