Go Back
–+ servings
GLUTEN-FREE-LEMON-CHEESECAKE-SLICE-2

GLUTEN-FREE LEMON CHEESECAKE SLICE

Cheesecake or slice? Why choose! This delightful treat combines the best of both worlds - a buttery base, luscious cheesecake filling, and a vibrant lemon curd topping for a burst of sunshine in every bite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Servings 15 Slices
Calories 190 kcal

Equipment

Ingredients
  

Base

  • 1-1/2 cups ground almonds
  • 1/2 cup gluten free plain flour
  • 1-1/4 cups caster sugar (superfine sugar) – NB: I found the base a bit too sweet, so would use 1 cup sugar next time
  • 50 g unsalted butter, melted
  • 1 egg yolk
  • 1 tsp cold water

Filling

  • 250 g packet light cream cheese
  • 300 g fresh ricotta cheese
  • 1/2 cup icing sugar, sifted (confectioner’s sugar)
  • 1/4 cup Greek yoghurt
  • 2 extra large eggs or 3 small eggs
  • 1 tsp vanilla paste
  • 1 Tbsp fresh lemon juice

Lemon curd topping

  • 1/2 cup icing sugar, sifted
  • 1/4 cup lemon juice
  • 1 extra large egg or 2 small eggs
  • 1 egg yolk
  • 50 g unsalted butter, cut into small dice

Instructions
 

  • Preheat oven to 170°C (340°F). Grease and line base of a 28x18cm slice pan (make sure the baking paper overlaps the edges so you can pull it out once it’s baked).
  • For base: Combine all ingredients in food processor and blend until mixture just comes together. Press into pan; bake for 12–15 mins or until golden brown. Let it cool.
  • For the filling: In a clean food processor bowl, blend the cream cheese and ricotta until smooth. Add remaining ingredients and blend until very smooth. Pour over the base and bake for 30-35 mins, or until the filling is just firm (you’re looking for a still slightly wobbly mixture if gently shaken, as it will continue to firm up in the fridge). Turn off the oven, leave door ajar for 10 mins then remove slice from oven. NB: At this point, instead of carrying on, you can pop it into the fridge to set up overnight and make and add the topping the next day.
  • For the topping: Combine the icing sugar, lemon juice and eggs in a large bowl placed over a smaller saucepan of barely simmering water. Whisk for about 4-5 mins (this took more like 15 minutes for me) until mixture thickens – if you pick up some of the mixture with your whisk, it should fall onto the surface like a ribbon and hold its shape briefly before sinking back in. If using a thermometer, you want it to get to around 76°C (170°F). Be careful not to overheat it, or it will curdle! Remove from the heat and whisk in the butter a little at a time until smooth. Allow to cool. Gently spread over cheesecake filling.
  • Refrigerate the cheesecake for at least 1-2 hrs or overnight, or until cheesecake is firm to cut. Lift the cheesecake out of the pan by holding the baking paper edges. Cut into rectangles or squares to serve.

Nutrition

Calories: 190kcalCarbohydrates: 6gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 68mgSodium: 73mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 517IUVitamin C: 2mgCalcium: 75mgIron: 0.5mg
Keyword Cheesecake, Gluten-Free, Lemon Cheesecake Slice
Tried this recipe?Let us know how if you liked it in the comments below!