This cheesecake is, in short, heavenly. It took a lot of experimenting and tries to get it perfect, with the help of the whole family. It has the “Ouma stamp of approval”, and you can’t get any higher distinction than that.
Yield: 1 Cheese Cake
Prep time: 20 minutes
Setting time: 3 Hours
I still cannot believe that something this light and delicious doesn’t require ingredients such as condensed milk or wheat flour, but here we are, and now we are sharing our best kept secret with you. One of the best things about this recipe is that it can be adapted and the crust or filling can be used for other sweet treats, such as the banting trifle we made for our Christmas lunch.
It is our family favourite, and we affectionately call it our heavenly cheesecake.
1 ½ cups almond flour
4 Tbsp melted butter
1 – 2 Tbsp Xylitol
1 Tbsp Cacao (optional – but goes well with chocolate topping)
2 tsp psyllium husk powder
3 Tbsp boiling water
1 cup cream cheese
¾ cup Xylitol (or start with ½ cup and adjust to taste – I found ¾ cup to be perfect)
1 cup fresh heavy cream, whipped
1 Tbsp fresh lemon juice
- Mix all the crust ingredients together and bake for 15 minutes. Set it aside.
- Whip cream cheese and xylitol together until light and smooth.
- Whip heavy cream until firm but not stiff and add to the cream cheese mixture.
- Add lemon juice and whip until combined.
- Refrigerate cheesecake overnight (or for at least 3 hours).
- You can add an additional sprinkle of cacao powder or grated 85% or higher dark chocolate, if you want to add some extra decadence. Otherwise, some lemon zest on the top gives it some extra citrusy goodness. We normally do both.
Super easy, you just require some patience while the cheesecake sets. But oh my, it will be worth it. Don’t try to keep any for tea for tomorrow, because you’ll find an empty dish in the fridge.
From our kitchen to yours,