When you’re following a low FODMAP or SIBO-Biphasic protocol, there aren’t a whole lot of fruits and sweet things to include. But if you know me, then you know I love to have a little something after dinner. I was taken back to memories of a CWA lemon cheesecake that my Grandma used to make for on birthdays and special occasions when I was a child. It was my FAVOURITE and I requested it all the time. The base was crusted Nice biscuits with butter and the filling included lemon jelly, lemon juice, condensed milk, cream cheese and other things then it was set in the fridge.
I decided to try and make a raw/lowfodmap/sibo-friendly version of this lemon cheesecake. After a few tweaks, it has turned out AMAZING! Seriously, the filling is super light and moussey just like Grandma’s was and I really think she’d be proud! You can use the freezer to set the lemon cheesecake but I recommend just the fridge as the filling stays more like beautiful creamy mousse rather than becoming icy in the freezer.
And would you believe the lemon cheesecake is completely free from sugar (except what’s in the lemons), dairy, grains and can be made nut-free!
Serves 12-16 squares or a 15cm diameter round cake
Time 20-30 mins to prepare then minimum 5 hours to set.
Ingredients and Method:
For the Base:
- 1/2 C pecans (replace with sunflower seeds for nut-free)
- 1/2 C walnuts (replace with pepitas for nut-free)
- 1/2 C shredded coconut
- zest of 1/2 a lemon
- 2 T melted coconut oil
- Place the nuts, zest, salt and coconut into a food processor and process until coarse. Then add the coconut oil and process until it all comes together – scraping down the sides as you need.
- Line a small baking tray, loaf tin, 15cm diam. cake tin, or even a large square tuppaware container (about 10cm x 10cm or equivalent in a rectangle) with cling wrap so that it reaches over and above the edges of the tin/container.
- Push the mixture into the base so that the thickness is even across the whole area.
- Place in the fridge.
For the Filling:
- 1.5 C coconut cream (full cream, you want just Coconut & water as the ingredients – I use either the homebrand Woolworths or the Asia brand from Aldi.)
- 3/4 C macadamia nuts (replace with coconut flakes for nut-free)
- 1/4 C coconut oil
- zest of 1/2 a lemon
- juice of 1 lemon
- 1/2 tsp stevia leaf powder
- Empty the can of coconut cream (it often separates if it’s been sitting still for too long) into your blender and blend for about 10 seconds to aerate and make sure everything is well dispersed. Then measure out 1.5 C you need for the recipe and use the rest in a dressing or so.
- Place all filling ingredients into a blender and blend well, making sure the macadamia nuts have been incorporated.
- Remove the base from the fridge. Carefully pour the filling mixture over the base, being careful to make sure the cling wrap doesn’t fall underneath it!
- Spread out evenly.
- Return to the fridge and allow to set for at least 5 hours (Everyone keeps asking, how does it set? Trust me it sets! The fat in the coconut oil and cream become hard once cooled in the fridge).
- Once set use the plastic wrap edges to lift the cake out of the container and onto a cutting board.
- Slice into squares or whatever shape you like. Top with some shredded coconut or fresh fruit for decoration!
- It will keep in the fridge for about a week then you’ll want to freeze it.