Low GL Lemon Cheesecake

We have a huge lemon tree in our garden that produces lemons all year round in Cape Town, so our lemons are never wasted with all the different ways that they can be used in Low GL cooking and food preparation. 

Eating the blood sugar balancing way doesnt mean depriving yourself of the things you enjoy. Its about adapting and finding alternative recipes that check that box! And its about making a choice to stick to one slice beforehand to commit to and keep up with your new habits;) This recipe comes from Patrick Holford’s low GL recipe book, my go to for lots of inspirational blood sugar balancing cooking ideas.

Serves 8


To make the Base:

25g coconut oil
15g xylitol
50g ground almonds
25g finely chopped hazelnuts or walnuts
25g chopped sunflower seeds and pumpkin seeds
25g rough oganic oat cakes such as Nairns, grounded up in a blender or food processor
2 tsp ground ginger

For the filling:

4 eggs
5tbsp xylitol
275g low fat cream cheese
125g natural yoghurt
finely grated zest of 8 lemons
juice of 2 lemons
1/2 tsp vanilla extract
4 tbsp cornflour

1. Preheat the oven to 150° and line a medium sized tart or cake tin with a removable bottom.

2.Melt the coconut oil in a pan and stir in the xylitol to melt, but ensure you don’t boil it.
3.Remove from the heat and stir in the rest of the ingredients for the base.
4.Press this mixture into the base of the cake tin using the bottom of a tablespoon to cover it evenly, and bake for 10 minutes.
5. Increase the temperature of the oven to 170°C.
6. Blend all the filling ingredients together in a food processor until smooth.
7.Carefully pour the filling onto the prepared base and place in a roasting tin to catch any drips from the bottom of the tin.
8.When the oven temperature is ready, bake for 40 – 45 minutes or until the filling is set. Allow it to cool before cutting it. 

Serve with fresh berries and a dollop of creme fraiche or plain yoghurt.

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