Lemon cheesecake with pomegranate and lemon balm; Low-carb, low GI and gluten free

A classic (almost) no bake cheesecake with a biscuit like crust, a delightful fresh and sweet cream cheese layer topped with pomegranate jelly, gems and lemon balm in the colors of Christmas.

Lemon cheesecake with pomegranate and lemon balm; Low-carb, low GI and gluten free

Lemon cheesecake with pomegranate and lemon balm; Low-carb, low GI and gluten free

  • Servings: 9-12
  • Time: 8 hours
  • Difficulty: easy
  • Print

Crust:

5,3 oz. (150 g) mixed nuts; walnuts, almonds, cashews and macadamias
1,8 oz. (50 g) gluten free oats
1 tablespoon virgin coconut oil
1 tablespoon Tagatesse
½ teaspoon cinnamon
1 pinch of salt
3 tablespoons pear purée
2,6 oz. (75 g) butter

TIP: If you have a nice granola you can use this for the crust

Combine the nuts, oats, coconut oil, Tagatesse, cinnamon, salt, pear purée in a bowl and stir. Spread this on a baking sheet and place in the oven at 250° F (120 °C) for approximately one hour. Let it cool. Transfer to a food processor and pulse until it is coarsely chopped. Add butter and pulse until it is incorporated.

Find a 9-inch (23 cm) spring form. I like to cover the sides with a strip of parchment paper or cellophane, to make it easier to remove the cake from the tin later.

Transfer the crust crumbles to the spring form and use a spoon to press it into an even layer covering the bottom.

Cheese cake:

10,5 oz. (300 g) cream cheese
1 cup (2,5 ml) whipping cream
1 cup (2,5 dl) full fat sour crème
3 tablespoon Tagatesse
1 vanilla pod
1 lemon, juice and zest
7 sheets gelatin

Soak the gelatin in cold water for 5 minutes. Combine the lemon juice, Tagatesse and zest in a pot. Warm up and add gelatin. Stir until both gelatin and Tagatesse has dissolved, and let it cool but not set.

Start by whipping the cream cheese fluffy in a stand mixer. Add the seeds from the vanilla pod. Add the lemon jelly and fold it in. In a separate bowl whisk the sour crème until it is fluffy, then fold it into the cream cheese and lemon mixture. Then, whisk the whipping cream until fluffy and fold it in. Taste the cheesecake cream, and add Tagatesse or more lemon to taste. Pour it onto the cake crust and put the cake in the fridge for 4 hours.

Pomegranate jelly

3 pomegranates
1-2 tablespoons Tagatesse (depending on the sweetness of the pomegranate)
3 sheets of gelatin

Run a knife just under the skin from the top and down where it bulks out. Fill a large bowl with water, and while you hold the pomegranate under water, press your thumbs in to tear the pomegranate into wedges. Now fold the pomegranate wedges open to reveal all the gems. Still holding it under water, use your fingers to loosen or flick of the gems.

Strain of the water and pour half of the gems into a double food safe plastic bag. Save the rest for later. Remove the air from inside the bag and close the bag with a clip. Use a rolling pin to break all the gems, check with your hands if you’ve got them all.

Now simply strain and you have juice. This should be approximately 1 ¼ cup (3 dl). In a small pot warm up the juice with Tagatesse and stir to dissolve. Meanwhile soak the gelatin in cold water for 5 minutes. Add the gelatin and stir until it’s dissolved. Let it cool, then pour it over the cake. Let the gelatin set for at least 4 hours. It is easier to cut the cake at this point, before adding the pomegranate gems on top. Top the cake with the rest of the pomegranate gems and leafs of lemon balm just before you serve.

© endofpain.net – 2014

Lemon cheesecake with pomegranate and lemon balm; Low-carb, low GI and gluten free

 

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