A super healthy kinda cheesecake that is perfect for hot, summery days. There is something very satisfying about knocking up a cheesecake especially one like this that is somewhat of a diversion from the classic kind.
This recipe has low fructose, no refined sugars and best of all requires no hot stove/oven (HOORAY!).
honey/rice malt syrup/agave syrup
coconut oil, melted
A good pinch sea salt.
2 1/2 cups
honey/rice malt syrup/agave
Juice of one lemon
Zest of 2 lemons 1 cup coconut milk (or milk of your choice)
hmmmmm 250g digestive biscuit - crushed in the food processor125g butter - melted250g packet cream cheese395g can sweet condensed milk2 teaspoon finely grated lemon rind1/3 cup lemon juice1 teaspoon gelatine or agar-agar powder1 tablespoon waterLine base of 20cm springform tin with foil or baking paperAdd butter to the processed biscuits until combined. 2 teaspoon finely grated lemon rind. 1/3 cup lemon juice
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Now don’t be deceived, although these look complicated, they’re not actually that difficult. As soon as someone told me this I took it as pure fact because it gave an excuse for the lack of lemons my tree has produced this year
If not, its not too late, you can bake her this cake or you could get her a copy of my book . Happy Mothers Day to all the amazingly awesome mums out there and in particular my own Mum for this coming Sunday
Little Box Brownie – A baking blog from Melbourne Australia
Add the lemon zest & lemon curd and beat until well combined. Transfer Lemon Cheesecake Cream into a piping bag with or spread the cream onto half the cooled macaron and sandwich with another macaron shell