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Lemon Cauli Cheesecake

Lemon Cauli Cheesecake

Lemon Cauli Cheesecake

Have you ever had a cheesecake made from cauliflower?! You will need to taste it, to believe that it tastes  amazing, and almost just like a regular ‘cheese cake.’  This recipe is dairy-free, gluten-free, refined sugar-free & nut-free.

Don’t be scared – give this recipe a go! You will be gob-smacked!

Lemon Cauli Cheesecake

Biscuit Base
  • 1/2 Cup Coconut Oil, slightly softened (not melted)
  • 2 tbsp Xylitol
  • 4 teaspoons Vanilla Extract
  • 1 Cup Arrowroot/Tapioca Flour
  • 2/3 Cup Coconut Flour
  • 1/2 teaspoon Bicarb Soda
  • 1/4 teaspoon Salt
  • 2 eggs
Lemon Cauliflower Cheesecake Filling
  • 1 Cup steamed and mashed Cauliflower
  • 1 1/2 Cups Coconut Cream (only use the thickened cream, not the watery part)
  • 2 tbsp Xylitol
  • 2 teaspoons Vanilla Extract
  • Dash of Salt
  • 2/3 Cup Lemon Juice
  • Zest of 2-4 Lemons (depending on the tartness)
  • 2 1/2 teaspoons Beef Gelatine
  • 3 Tablespoons of Water
INSTRUCTIONS
Biscuit Base
  1. Pre heat the oven to 180C/360F. Grease a pie dish with coconut oil.
  2. Put all the ingredients into a blender and process until combined.
  3. Press mixture into the pie dish.
  4. Place the dish in the oven and bake for 8-10 minutes.
  5. Set aside to cool.
Lemon Cauliflower Cheesecake Filling
  1. Place all the indredients (except the water and gelatine) in a blender and process until smooth. Check the lemoniness of the filling and add more zest if required.
  2. In a small bowl sprinkle the gelatine over 3 Tablespoons of hot water and stir until dissolved.
  3. Add the dissolved gelatine mixture into the cream and blend until combined.
  4. Pour the cream into the set biscuit base and place in the fridge for 4-6 hours or until set (over night is ok).

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