Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Lemon Cheesecake with Nut Crust

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I don’t often make cheesecakes that you bake as I normally don’t find them creamy enough for my tastes and they normally crack.

Simply gorgeous and tasty!

I don’t often make cheesecakes that you bake as I normally don’t find them creamy enough for my tastes and they normally crack.   However, all this is about to change with this recipe!  It is one of the creamiest cheesecakes I have made and cooked perfectly.   The zesty taste of the lemon combined with the creamy texture hit all of my buttons.    The Chief Taster was beside himself and declared this one the best one yet.   The downside is that this needs to be baked a day ahead before eating it…but it’s worth the wait!


I used a mixture of ground almonds and hazelnut for crust and spiced it up a bit.  You could use other nuts if you wish.  So far, this is my favourite gluten free base for a cheesecake, as well as my favourite cheesecake recipe.   I will have to have a play round with this recipe with other flavours too, although the citrus tang is just yummy!

I used the water bath method to bake this but think you could just bake this without it but the water method seemed to keep it moist, yet firm.  Creamy and delicious…ooh, I am crazy another one! To the kitchen!!   The water bath method is simply cooking the cheesecake in a baking tin, filled with water.




1/4 cup hazelnuts, finely ground

1 1/4 cup ground almonds

5 tblspn butter, melted

3 tblspn erthyritol or sugar alternative

1/2 tspn ground ginger

1/4 tspn mixed spice


3 x 8oz pack of cream cheese

1 cup erthyritol or sugar alternative

3 eggs

1/4 cup of lemon juice

Peel of one lemon.

Everything a cheese cake should be and more!


  • Preheat the oven to 180C/350F degrees.
  • Cover the bottom of a 7 inch cake tin with silver foil, ensuring that it comes up to the sides too.  You don’t want any water to get into the tin when baking it!
  • Mix the nuts, spices, erthyritol and butter together and blend well.
  • Press down into the cake tin and place in the fridge to firm.
  • Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.
  • Add the erthyritol and beat until smooth.
  • Add the eggs, one at a time, making sure the mixture is smooth.
  • Add the lemon peel and juice.
  • Pour the filling into the cake tin.
  • Place the cake tin into a large baking pan and fill with water so it comes up to about 2/3rds of the side of the cake tin.
  • Bake for an hour and 15 minutes until the cheesecake is firm to the touch.
  • Cool and chill overnight (will power IS required here!)
  • Remove from the tin, garnish, eat and enjoy!
  • Serves 4 -6.


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  • Reply
    March 22, 2018 at 5:28 pm

    Do you know the nutritional count for this recipe?

    • Reply
      Angela Coleby
      March 27, 2018 at 9:23 am

      I’ll need to check this as it’s an old recipe.

  • Reply
    May 13, 2016 at 8:01 pm

    What size pan did you use for the Cheesecake? This looks fabulous and I can’t wait to try it.

    • Reply
      Angela Coleby
      May 13, 2016 at 8:06 pm

      I think it was an 8 inch springform tin. Hope you enjoy it!

  • Reply
    June 5, 2014 at 10:35 pm

    What’s your spice mix for the crust?

    • Reply
      June 7, 2014 at 6:17 pm

      I use ground ginger and a ground mixed spice (which has nutmeg and allspice in it)

  • Reply
    August 11, 2013 at 1:10 pm

    Thanks for this recipe, Diva. What a beautiful looking cheesecake, and the crust sounds excellent. The only problem that I will have is waiting the day to try it

    • Reply
      August 11, 2013 at 5:19 pm

      I know! It takes a lot of will power!! Hope you enjoy it!

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