This low carb citrus cheesecake is bursting with flavour!
If the taste of lemon, lime, and orange rocks your world, then this low carb citrus cheesecake will blast your taste buds into orbit. The rich, tangy filling and buttery, almond crust take this low carb citrus cheesecake to a whole new level.
Thankfully, this low carb citrus cheesecake bears no resemblance to an early childhood “cheese” cake memory. Described as mashed up cheese, sugar and cookies, who wouldn’t say NO THANKS!
At least that’s how it was until I discovered cream cheese—at which point cheesecake and I became joined at the lip. It’s been a love affair ever since!
And what better way to share the love than with this low carb citrus cheesecake. Easy to make, (almost) no bake and delicious from the first bite to last. It’s guaranteed not to disappoint. You really must try it!
Inspired by a Nestle’s condensed milk recipe, my modified version makes this a treat everyone can enjoy. It’s brimming with sugar-free, low carb goodness.
The base contains healthy ingredients such as almond flour and psyllium (fibre never tasted so good!) and takes just 10-15 mins to bake. The filling is made with home-made, sugar-free, low carb condensed milk (makes a double batch and can be used in lots of recipes).
There’s no need to wait overnight for this cheesecake taste sensation. Just chill in the fridge for 2-3 hours and enjoy!
When it all comes together this low carb citrus cheesecake looks and tastes a dream.
Now for the recipe. So happy to share it with you and hope you like it as much as we do!
Low Carb Citrus Cheesecake
Sugar-free, low carb citrus cheesecake. A tangy taste sensation!
- 1.5 cups almond flour
- 1/4 cup ground psyllium husks
- 1 Tb coconut flour
- 1/4 tsp baking powder
- 1 tsp glucomannan powder amazing stuff!
- 1/4 cup *Xylitol powdered or equivalent sugar substitute
- 90 g 3 oz butter, melted
- 1 tsp vanilla extractFilling
- Half a batch of home-made sugar-free, low carb condensed milk (equal to 1 tin of the sweet kind - without the sugar!)
- 500 g 16 oz, i.e. 2 blocks, Philadelphia cream cheese, room temp/cut in cubes
- 180 ml 6 oz whipping or heavy cream (plus 1.5 to 2 cups extra cream for decoration & 2 tsp sugar substitute)
- 10 g 0.35 oz gelatine powder (approx 2 to 2.5 tsp - best to weigh - don't use more!)
- 2 medium lemons juice and 2/3 zest (1/3 zest for decoration)
- 1 small lime juice and 2/3 zest (1/3 zest for decoration)
- 1 tsp orange extract OR 1 small orange juice/zest as above if using
Preheat Oven and Grease Pan
Set oven to 180 C (350 F) or 160 C (320 F) if using fan-forced Gently grease the sides and base of a 20 cm (8 inch) spring-form pan with olive oil spray or softened butter.Prepare Cheesecake Base
Mix all dry base ingredients in a bowl, ensuring there are no lumps. Stir in melted butter and vanilla extract (mixture should be moist and hold together, add little extra melted butter if too dry).
Tip base mixture into bottom of a prepared springform pan (do not add mixture to sides). Press into bottom of the pan with the back of a spoon, spreading evenly to ensure uniform crust. Bake base 10-15 minutes until light gold in colour (check after 10 minutes as it can overcook and burn very quickly). Remove from oven, leave the base in the pan and set aside to cool while making the filling. Turn oven off.Prepare Filling
Add Philadelphia cream cheese, the low carb, sugar-free condensed milk, orange extract (if using) and cream to the bowl of a stand mixer (or large mixing bowl if using a hand-held mixer). Mix on medium speed until ingredients start to come together, then increase speed to high.
Stop mixer and scrape down sides of the bowl with a flexible non-metal spatula to ensure the mixture is incorporated and mix until smooth and creamy. Turn mixer off.
In a small glass or bowl combine juice from fruit and stir in gelatine powder. Put container in microwave and heat for 20-30 seconds, stir and check gelatine has dissolved (nuke a little longer if needed until gelatine dissolves)
Add gelatine mixture and 2/3 of lemon and lime zest (and 2/3 orange zest if not using extract) to cream cheese mixture and mix at medium speed until combined. (Remember to only use 2/3 zest in filling mix and reserve 1/3 for decoration)
Pour cream cheese mixture over top of the cooked base, spread evenly and smooth top with a flat knife.
Put cheesecake in the fridge to set for 2-3 hours.Decorate
When the cheesecake is set, take it out of the fridge and run an icing spatula around edges of cake to loosen from sides of the pan, then carefully unlock spring-form and remove from base.
Gently slide a large egg turner or cake lifter between the base of pan and cheesecake crust and work your way under the whole cheesecake until you can lift it onto a serving platter.
Add 2 tsp of preferred sugar substitute to extra cream and whip until stiff.
Spread a thin layer of the whipped cream over the top of cheesecake.
Put rest of cream into a piping bag, and pipe cream swirls around the outer edge of the cheesecake.
Finally, sprinkle reserved zest evenly over cream swirls.
Just like chocolate *Xylitol is toxic to animals and may prove fatal if ingested. Store Xylitol and/or any foods or drinks containing it away from pets.
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