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!
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.
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!
- 2.5 cups (292g) ground walnuts
- 1/3 cup (76g) melted butter
- 2 tblspns sugar substitute
- 16 oz (448g) cream cheese, softened
- 250ml whipping or heavy cream
- 1/2 cup sugar substitute
- 2 eggs
- Juice and rind of 4 limes
- raspberries to decorate (optional)
- Preheat the oven to 180C/350F degrees.
- Grease and line a spring form cake tin with parchment paper.
- Mix the base ingredients together until the mixture resembles breadcrumbs.
- Place the mixture into the spring form tin and press down evenly, with the back of spoon.
- Bake for 20 minutes.
- Remove from the oven.
- 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.
- Ensure that the mixture is smooth.
- Pour the mixture over the walnut base.
- Bake for 30-40 minutes until firm.
- Allow to cool, then place in the fridge for at least 8 hours (or overnight).
- Decorate as desired, eat and enjoy!
- Nutritional Info per serving - 510 Calories, 50g Fat, 11g Fibre, 9g Total Carbs, 3g Fibre, 6g Net Carbs