Baked Lemon Cheesecake

I wanted to make a healthier crust for the cheesecake. As a lot of the times it is the crust to the dessert that adds the extra calories.


Almond Crust:


  • 1 cup almonds
  • 1/2 cup rolled oats
  • 1 tbsp of light butter
  • 1 tbsp of agave nectar


  • Pre-heat oven to 180
  • Place almonds and oat in food processor and blend until turns into flour
  • Add remaining ingredients and pulse until all is combined
  • Place in cake tin and press all in firmly
  • Place in oven until brown (about 10 minutes)
  • Remove and let cool



  • 500g light cream cheese, softened
  • 3/4 cup sweetener
  • finely grated lemon rind
  • 3 eggs
  • 1/4 cup lemon juice
  • 1 tbsp agave nectar


  1. Beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice and agave. Beat for 1 minute.Pour mixture into cool crust.
  2. Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold.

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