Lemon cheesecake (gluten-free and low carb)

This recipe is based on the Lemon and Vanilla Cheesecake recipe in the Real Meal Revolution for Kids. I made a few tweaks. It is pretty quick and easy to make and is suitable for diabetics and gluten-free diets. I think I prefer baked cheesecakes, in general, but as far as a fridge one goes, this one passes the test.

Ingredients for 6 ramekins:

Base

1/3 cup desiccated coconut

1/4 cup ground almonds 

30g melted butter

Filling

1/4 cup hot water (boil the kettle and leave it to stand for about 5 or 10 minutes)

10g gelatine powder

1/2 cup fresh cream

1/2 cup cream cheese 

1 cup buttermilk

1/4 cup xylitol

Zest of one lemon

20ml fresh lemon juice

1 teaspoon vanilla extract

Melt the butter and add the coconut and ground almonds to it. Mix it all together to make a buttery base. 

Press the base into the bottom of the ramekin dishes.

Pour the hot water into a glass jug. Sprinkle the gelatine over the water and stir until it is combined and no lumps exist. If there are lumps, pop it in the microwave for a few seconds and stir it again. Set aside to cool a little. 

In a mixing bowl, using an electric whisk, whip together the cream, cream cheese, buttermilk, xylitol, lemon zest and juice and vanilla until it is nice and thick. 

Add the gelatine to the creamy mixture and beat it again with the electric whisk until smooth. 

Pour the creamy mixture into the ramekins on top of the base.

Refrigerate for at least 5 hours, but preferably over night. Serve with fresh berries or a few mint leaves.