LEMON CHEESECAKE

This cake is absolutely divine! It's lemon cheese cake at its finest, sugar free, grain free and you could easily make it dairy free too, by swapping the cream for coconut cream. Not to mention easy on digestion with the lemon, gelatin & yoghurt. 

There are many incredible health and beauty benefits to be gained from eating gelatin which is the cooked form of collagen but to be honest my favourite thing is that it is like this magical ingredient that gives you the ability to make anything set!

You could literally make this cheese cake in any flavour, turn any smoothie into panacotta, swap the cream for any liquid or add layers by setting them in the fridge one at a time (or speed it up in the freezer).

All you need to know is how to bloom the Gelatin.

Simply place one tablespoon of powdered Gelatin with two table spoons of cold water let the powder rehydrate before adding into 400 ml of the liquid you would like to set and dissolve in a saucepan before setting it in the fridge.
You can use different ratios for different consistencies.

LEMON CHEESECAKE RECIPE

For the filling you'll need:
500ml cream, yogurt or coconut yogurt
juice of 4 lemons
1/2 a cup of honey
1 tbsp. vanilla
1 tbsp. love ya guts Gelatin (different gelatin brands could require different amounts)

For the base you'll need:
3 tbsp. butter
1 tbsp. honey
150g almond meal
zest of one lemon
pinch of salt

STEP ONE: Zest one lemon, combine all base ingredients and allow to cool in the fridge or freezer for 10 minutes.

STEP TWO: Combine the Gelatin and lemon juice and set aside for two minutes.

STEP THREE: Melt the Gelatin and cream in a saucepan until well combined adding in the rest of the filling ingredients.

STEP FOUR: Remove the base from the fridge and press into a lined tart tin. You can press it up the sides or just cover the bottom, up to you.

STEP FIVE: Pour the cream mixture into the tart tin and set in the freezer for an hour or in the fridge for 3 hours until set.

Serve with fresh berries.