Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Lime Cheesecake with a Walnut Crust

Welcome to my latest cheesecake creation!  I’ve used walnuts for the base and used lime for the filling.  A delicious combination that is low in carbs and gluten-free.  Go on, have another slice!

Lime cheesecake with walnut

I have been using ground nuts for my cheesecake bases and since I have a big bag of walnuts in my cupboard thought that I would give them a whirl.   So I put a couple of cups of walnuts in my food processor and ground them into a fine flour.  Normally when making a nut flour I then put the mixture through my coffee grinder to get the mixture extra smooth.  This time I just thought to myself that life is too short for extra grinding and wanted a slight crunch to my base.  

Lime and walnut cheesecake

I was very happy with the final result as the flavour combination of the lime and walnut worked very well.  The walnuts were great as a cheesecake base with the Chief Taster happily munching on a piece without any comments on how he misses ginger biscuit based cheesecakes (he can’t let go at times!).   

I might have to go and purchase another large bag of walnuts whilst they are on special offer as they are great to cook with.  I’m now thinking of making a nut butter with them too.  They grind very well and make a great nut flour.  Expect a couple of walnut recipes coming your way!

walnut and lime cheesecake

 

 

 

 

 

Lime Cheesecake with a Walnut Crust
Serves 8
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Base
  1. 2.5 cups (292g) ground walnuts
  2. 1/3 cup (76g) melted butter
  3. 2 tblspns sugar substitute
Cheesecake
  1. 16 oz (448g) cream cheese, softened
  2. 250ml whipping or heavy cream
  3. 1/2 cup sugar substitute
  4. 2 eggs
  5. Juice and rind of 4 limes
  6. raspberries to decorate (optional)
Instructions
  1. Preheat the oven to 180C/350F degrees.
  2. Grease and line a spring form cake tin with parchment paper.
  3. Mix the base ingredients together until the mixture resembles breadcrumbs.
  4. Place the mixture into the spring form tin and press down evenly, with the back of spoon.
  5. Bake for 20 minutes.
  6. Remove from the oven.
  7. Blend or beat the cream cheese, eggs, cream, sugar substitute, lime juice and rind together. I use a hand whisk but a hand blender or elbow power will do nicely.
  8. Ensure that the mixture is smooth.
  9. Pour the mixture over the walnut base.
  10. Bake for 30-40 minutes until firm.
  11. Allow to cool, then place in the fridge for at least 8 hours (or overnight).
  12. Decorate as desired, eat and enjoy!
Notes
  1. Nutritional Info per serving - 510 Calories, 50g Fat, 11g Fibre, 9g Total Carbs, 3g Fibre, 6g Net Carbs
Divalicious Recipes http://divaliciousrecipes.com/
Lime Cheesecake

 

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