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Lemon Cheesecake Recipe by Peachy Palate

lemon cheesecake feature image

This lemon cheesecake recipe from Peachy Palate is the perfect summer treat and as it is dairy-free, paleo and refined sugar free you can afford to indulge in a big slice!

Ingredients:

For the base
60g almonds
120g hazelnuts
40g desiccated coconut
35g coconut flour
55g coconut oil, melted
40g raw honey

For the filling
120g cashew nuts soaked overnight, drained and rinsed
110g raw honey
110g coconut oil, melted
60ml lemon juice
Zest of 2-3 lemons
Cream from one can of full-fat coconut milk, refrigerated overnight

For the lemon curd
2 egg yolks
60ml lemon juice
40g raw honey
28g ghee or coconut oil
1 heaped tbsp toasted flaked almonds, to serve

Method:

For the lemon curd
1. Whisk together all ingredients in a bowl. Pour in to a pot, slowly bring to the boil over a medium heat, reduce to a simmer and whisk continuously but not vigorously for 10 – 12 minutes until thickened.
2. Set aside in a bowl to cool fully. This can be made in advance and stored in the fridge for up to three days in a seal tight container.

For the base
1. Preheat oven to 180C (350F).
2. Place all ingredients into your food processor and blend to combine.
3. Place mixture into a 7 inch round loose bottom cake tin lined with baking parchment paper and lightly greased with coconut oil.
4. Spread evenly using your fingertips or the back of a spoon. Place a piece of parchment paper on top, followed by baking beans (I use ceramic ones).
5. Bake in the preheated oven for 15 minutes. Remove and allow to cool for 15 minutes before removing the baking beans and parchment paper from on top.
6. Allow to cool fully while you make the filling.

For the filling
1. Allow all ingredients to come to room temperature.
2. Place all ingredients into a high-speed blender. A food processor won’t achieve the same silky smooth consistency.
3. Pour in on top of the cooled base.
4. Place in the fridge to firm up overnight.
5. Remove from the tin gently pushing up from beneath. Place 1-2 tsp of lemon curd on top of the cheesecake per portion in whatever fashion you please.
6. Sprinkle with toasted almond flakes. Slice and serve!
7. Store in the fridge for up to one week or freeze without the lemon curd for up to one month in a seal tight container.

RECIPE BY PEACHY PALATE

Peachy Palate I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.

My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite sometime. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs. One of my favourite quotes from a  sensational foodie … “Nothing is too much trouble if it turns out the way it should.” Julia Child. Life, love and food! www.peachypalate.com

Peachy Palate Peachy Palate

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