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
- 16 oz. cream cheese Philadelphia (e.g. two blocks/500g)
- 1/2 batch low carb sugar free condensed milk recipe (equals 1 tin regular kind)
- 6 oz. whipping cream (180 ml)
- 0.35 oz. gelatin powder (approx 2-2.5 tsp/10-12.5g)
- 2 medium lemons juice & 2/3 zest (reserve other 1/3 zest for decoration)
- 1 small lime juice & 2/3 zest (reserve other 1/3 zest for decoration)
- 1 tsp orange extract or 1 small orange (as above, if using)
- 12 oz whipping cream (1.5 cups/360 ml)
- 2 tsp *Xylitol (powdered)
- Set oven to 350 degrees F (180 C) or 320 degrees F (160 C) if using fan-forced. Gently grease the sides and base of an 8 inch (20 cm) spring-form pan with olive oil spray or softened butter.
- 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 a little extra melted butter if too dry).
- Pour base mixture onto the 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.
- Add the 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 are combined, then increase speed to high, scraping down sides as needed. Mix until smooth and creamy.
- In a small glass or bowl, combine juice from fruit and stir in gelatine powder. Put the 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. Chill cheesecake in the fridge and allow to set for 2-3 hours.
- 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 clips and remove from base. Gently slide a large egg turner or cake lifter between the spring-form base of pan and cheesecake crust and carefully transfer cheesecake to a serving platter.
- Add the 2 tsp sugar substitute to the 1.5 cups of additional whipping or heavy cream and beat until stiff.
- Spread a very 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.
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