THE ULTIMATE KETO CHEESECAKE RECIPE WITH LEMON OLIVE OIL MAYONNAISE FOR A SHARP, CITRUS TANG AND SILKY SMOOTH TEXTURE.

Gluten-Free & Keto Cheesecake Recipe

Conventional cheesecake recipes use biscuits for the base, meaning they tend to be high in carbs and unsuitable for Keto and gluten-free diets.

We use almond flour in this recipe which is not only gluten-free and much lower in carbs, but also gives a great texture to your cheesecake base. As it has a much finer consistency than crushed biscuits, it also sets easier once prepared and is less likely to go rock solid on you!

Almond flour is simply very finely ground almonds with their skins removed, so it is incredibly nutritious and a great source of Vitamin E, manganese, magnesium and fibre.

Compared with wheat flour, almond flour also contains much less phytic acid - an anti-nutrient which inhibits the absorption of other nutrients. It is a great cupboard staple ingredient for recipes such as this one!

What is a no-bake cheesecake?

Cheesecake is one of the most popular desserts of all time and so there are many different recipes and variations to be enjoyed.

Some cheesecakes contain eggs and so are baked in the oven to set, like a traditional New York cheesecake. However, many recipes do not contain eggs and instead use cream cheese which is combined with other ingredients before setting in the fridge.

No-bake cheesecake is not just easy to make but also has a silky, smooth consistency rather than the spongey texture of a baked cheesecake. It's a great alternative if you don't eat eggs or are just a kitchen novice!

Hunter & Gather 100% Olive Oil Lemon Mayo

Olive oil is one of the best fats there is and is packed with health optimising nutrients. We couldn't resist using it as the main ingredient in our Olive & Lemon Mayonnaise.

We use 100% light olive oil for the base of our mayonnaise and add the unmistakably zingy flavour of real, sun-kissed lemons from the Mediterranean.

Just as fresh lemon is a great addition to both sweet and savoury dishes, our olive and lemon mayonnaise works really well in desserts such as this one - to bring a sharp, citrus note.

We have been told that our lemon mayo is good enough to eat straight from the spoon, so perhaps this is a more socially acceptable alternative!

 Here's the recipe.

What you need (ingredients):

Base

• 230g fine almond flour
• 110g butter, melted
• 55g powdered erythritol

Filling

• 900g full fat cream cheese
• 3 tablespoons Hunter & Gather Olive & Lemon Mayo
• 240ml heavy whipping cream
• 110g powdered erythritol
• 2 teaspoons vanilla extract
• Optional extras – fresh raspberries & grated lemon zest

What you do (method):

1. Add all the ingredients for the base into a large bowl and mix until an even and sandy consistency
2. Move the mixture into a 23cm deep sided springform baking dish, using the bottom of a measuring cup or a wooden spoon to press the mixture into the bottom and up the sides of the pan to form the base - move to the fridge to chill
3. Clean the large bowl and add all the filling ingredients, use a handheld mixer to beat the mixture for 1-2 minutes or until it has a light and fluffy consistency
4. Remove the cheesecake base from the fridge and add the filling, using a spatula to get the top nice and smooth
5. Cover and place back in the fridge for at least three hours or overnight
6. Remove the springform pan just before serving - the easiest way to do this is by running a thin-bladed knife around the edge to loosen the crust from the sides of the dish, before opening the clamp to expand the sides of the pan and release the bottom
7. Serve with a handful of fresh raspberries, a sprinkle of lemon zest and an extra dollop of Lemon Mayo if desired!