Lemon and Honey Fridge Cheesecake (Gluten Free)

Yesterday, I was asked if I had a recipe for a gluten and sugar free cheesecake by a lady who was craving cheesecake, but needed to be good. There is a recipe for a mock lemon cheesecake on my blog already, but I decided to rise to this challenge and enlisted the help of personal chef, Neill Anthony.

Together, we came up with this little masterpiece and it tasted pretty damn awesome, if I do say so myself!! :)

Lemon and Honey Fridge Cheesecake (Gluten Free):

Ingredients:

Crust:

125mls (1/2 cup) melted butter

200g ground almonds

Filling:

2 x 250g tubs smooth cream cheese

200mls honey

Zest of 1 lemon

Juice of half a lemon

250mls cream

5 leaves of gelatine soaked in cold water

50g fructose

Method:

Toast ground almonds in a dry pan on the stove until golden

Add the melted butter to the ground almonds and press the mixture onto the bottom of a loose-bottom cake tin

Place the tin in the fridge to allow the base to set while you prepare the filling

Combine cream cheese, 100mls honey, lemon juice and lemon zest

Whisk 200mls cream to soft peak state and fold into the cream cheese mixture

Heat the remaining honey and fructose on the stove for about 10 minutes until it becomes almost caramel-like

Cool down the honey a bit with the remaining cream and briskly mix in the squeezed out gelatine

Mix some of the cream cheese mixture into the gelatine mixture and slowly transfer this new mixture into the original cream cheese mixture, folding all the time to prevent lumps

Pour the mixture into the cake tin and allow to set for a minimum of 4 hours in the fridge

Serve with a drizzle of honey and a grating of lemon zest