Inspiration taken from Delia Smith’s Lemon Cheesecake Recipe (link not online)
My mum always used to make this lemon cheesecake for us as children. But when I was younger I would just eat the biscuit base, and then as I got older I learned to love the whole thing. Getting into healthy eating, and using my method (click here), I tried my first attempt at adapting this recipe to use as nutritious, wholesome and ‘healthy’ ingredients as possible. Some things such as the cottage cheese still had to be left, so, unfortunately, this recipe is not vegan, but in time I will bring you a vegan version. Let me know if you know anything that could we swapped in place of the cottage cheese or gelatin!
For the base:
- 50g butter
- 60g pecans
- 30g almond flour
- 30g oats
For the filling:
- 60g coconut palm sugar
- 350g cottage cheese
- 2 large egg yolks
- The grated rind and juice of 2 lemons
- 10g powdered gelatine
- 150ml oat cream (I used Oatly from Tesco)
- For the base of the cheesecake, pop the pecans, almond flour and oats in a food processor and blitz until it looks like crumbled biscuit.
- Melt the butter in the microwave and mix together with the dry ingredients. Spread evenly and pat down in a 20cm cake tin and leave to one side.
- Mix the gelatine with 3 tablespoons of water in a tall glass, and pop the glass into a slightly larger glass or mug filled with just boiled water. Leave this to one side.
- Add the egg yolks, sugar and cottage cheese into a mixing bowl and blend with a hand blender. Grate the lemon rind, and squeeze the juice into the mixture and blend again. Finally, add the cream and dissolved gelatin and blend once more.
- Pour this mixture on top of the base of the cheesecake and leave to set in the fridge for up to 3 hours.
This isn’t the most firm of cheesecakes but it will still stay in one shape, so do not panic. Great with a drizzle of oat cream!
Share your creations with me using the hashtag #emmapharaoh on Instagram & Twitter! And drop me a comment below with any suggestions of ingredients that could be swapped to make this recipe vegan!
PHOTOGRAPHY BY EMMA PHARAOH
You can get these ingredients much cheaper online, than in store, on shops such as Amazon. Shop the ingredients used in this recipe below.