When I thought about what recipe to post first in 2014, I instantly knew it had to be something really spectacular and really delishious. I’m going to share a lemon cheesecake recipe that I made for New Year’s Eve. It is seriously AMAZING. As always, it’s sugar-free, grain-free, gluten-free and guilt-free.

 

What do you need?

 

For the base:

• 100 grams of hazelnuts (amount depends on your cakepan, for more information look at the end of the recipe)

• 5 grams of cinnamon

• 1 egg

• 50 grams of protein powder

• water (if needed)

• sweetener

For the filling:

• 500–600 grams of cream cheese (I used 400+150 grams of Farmi 30% cream cheese)

• 3 eggs

• juice and zest of one lemon (about 50–60 grams of juice) 

• sweetener

Extras:

• a springform baking pan (I used a 17 cm in diametre)

• an oven

• a fridge

 

How to make it?

First of all, roast the nuts. For that heat your oven to 200 degrees Celsius, pour nuts into a pan and dry roast them for about 10 minutes or until the little skins start to come off and nuts become fragrant. I bought my hazelnuts already roasted and skipped that step.

Turn the oven to 180 degrees, you’ll need the oven soon.

Now let the nuts cool a little and them blitz them up in a blender or food processor until nice and fine. Then add the egg, cinnamon and sweetener. Then you have a batter that looks like this:

Add in protein powder. First try adding 25 grams, if the batter seems too wet, add more. I added in total 50 grams. If you add too much by accident, add a touch of water and it will be just fine. That’s what I did. My batter ended up looking like this:

Now push the batter into your cakepan. Don’t forget to punch little holes in he base with a fork. I forgot and the base puffed up a bit too much.

Bake the base of the cheesecake in the oven for about 10 minutes. Take it out of the oven and put aside.

Now it’s time to make the filling. Take your cream cheese, eggs, sweetener, lemon juice and zest and mix well with a whisk or handheld mixer or food processor.