Chelsea

celebrating 130 years 1884-2014

Lemon Cheesecake Slice (Gluten Free)

By Chelsea Sugar
Lemon Cheesecake Slice (Gluten Free)
15 servings
  • 3 reviews

  • Difficulty Moderate
  • Prep time 2 hrs 30 mins
  • Cooking time 42 mins
  • Serves
    15
Ingredients

    Base
    1½ cups ground almonds
    ½ cup gluten free plain flour
    1¼ cups Chelsea Raw Caster Sugar
    50g unsalted butter, melted
    1 egg yolk
    1 tsp cold water

    Filling
    250g packet light cream cheese
    300g fresh ricotta cheese
    ½ cup Chelsea Icing Sugar sifted
    ¼ cup Greek yoghurt
    2 extra large eggs
    1 tsp vanilla paste
    1 Tbsp fresh lemon juice

    Lemon curd topping
    ½ cup Chelsea Icing Sugar, sifted
    ¼ cup lemon juice
    1 extra large egg
    1 egg yolk
    50g unsalted butter, cut into small dice

Method

    1. Preheat oven to 170°C conventional (150°C fan forced). Grease and line base of a 28x18cm slice pan.

    2. For base: Combine all ingredients in food processor and blend until mixture just comes together. Press into pan, bake for 12–15 minutes or until golden brown.

    3. For the filling: In a clean food processor bowl, blend the cream cheese and ricotta until smooth. Add remaining ingredients and blend until very smooth. Pour over the base and bake for 30-35 minutes (170°C conventional or 150°C fan forced), or until the filling is just firm. Turn off the oven, leave door ajar for 10 minutes then remove slice from oven.

    4. For the topping: While the filling is baking, combine the Chelsea Icing Sugar, lemon juice and eggs in a large bowl placed over a smaller saucepan of barely simmering water. Whisk for about 4-5 minutes until mixture thickens then remove from the heat and whisk in the butter a little at a time until smooth. Allow to cool. Gently spread over cheesecake filling. Refrigerate for 1-2 hour, or until cheesecake is firm to cut.

Tips

    Love lemon curd? Double this recipe and put the extra in a jar to enjoy on toast or scones.

    A homemade berry jam or coulee can be used in place of the lemon curd as a topping if desired.

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Reviews

Average Rating
3.53
(3 reviews)


Cheesecake came out well. I made the decision to cut the sugar back in the base and in the lemon topping which kept it lovely and "tart" and next time I make it I plan to add some lemon zest for a little more zing in the lemon curd topping. Thank you for the recipe!

1/2 way through the process there is no oven temperature for the mixture so am taking a plunge and going for 150 as that what the base was. I'm a novice at cheesecake so far it looking good.

Three stars for so far so good.
CHELSEA: thanks for the feedback. We've re-stated the cooking temp in the method. Cheers!

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I'll be trying this one!

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