Ingredients:

  • 1 cup (115 g) Finely Ground Almond Meal
  • 1/2 cup (45 g) Gluten-Free Rolled Oats, processed to a coarse flour
  • 2 tablespoons (25 g) Granulated Sugar (for crust)
  • 1/4 cup (57 g) Unsalted Butter, melted
  • 1/4 teaspoon (1 g) Salt
  • 1 tablespoon (10 g) Plain Gelatin Powder (unflavoured)
  • 1/4 cup (60 ml) Cold Water (for blooming)
  • 8 ounces (225 g) Full-Fat Cream Cheese, softened
  • 1 cup (230 g) Mascarpone Cheese, room temperature
  • 3/4 cup (150 g) Granulated Sugar (for filling)
  • 1/2 cup (120 ml) Fresh Lemon Juice
  • 3 tablespoons Fine Lemon Zest (zest of 3 large lemons)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1/2 cup (120 ml) Heavy Cream, cold (for whipping)
  • Extra Lemon Zest or Thin Lemon Slices (for garnish)

Instructions:

  1. Prepare the Pan and Oven: Preheat oven to 350°F / 175°C. Line the 9x9 inch pan with parchment paper, allowing an overhang 'sling' on two sides for easy removal later.
  2. Make the Crust: In a food processor, pulse the GF rolled oats until coarsely ground. Add the almond meal, 2 Tbsp sugar, and salt. Pulse to combine. Pour in the melted butter and pulse until the mixture resembles wet sand.
  3. Press and Bake: Transfer the crust mixture to the prepared pan. Press firmly and evenly across the bottom. Bake for 10–12 minutes until light golden brown. Cool completely on a wire rack.
  4. Bloom and Dissolve Gelatin: Sprinkle the gelatin powder over the 1/4 cup of cold water in a small bowl. Let it sit for 5–7 minutes until spongy. Heat the gelatin gently until completely dissolved and clear (Do not boil). Set aside to cool slightly.
  5. Whip the Cream: In a separate, chilled bowl, whip the 1/2 cup of heavy cream until medium peaks form. Set aside in the refrigerator.
  6. Cream the Cheeses: In the bowl of a stand mixer, beat the room-temperature cream cheese, mascarpone, 3/4 cup sugar, and vanilla extract until completely smooth, fluffy, and lump-free (about 3 minutes). Scrape down the sides often.
  7. Add Lemon: Gradually beat in the lemon juice and lemon zest until just combined.
  8. Incorporate Gelatin: Slowly drizzle the slightly cooled, dissolved gelatin mixture into the filling while the mixer is running on low speed, mixing until fully incorporated.
  9. Fold in Whipped Cream: Remove the filling from the mixer. Gently fold in the reserved whipped heavy cream using a spatula until no white streaks remain, keeping the filling light and airy.
  10. Pour and Chill: Pour the filling mixture evenly over the cooled crust. Tap the pan gently on the counter to release trapped air bubbles. Cover the pan loosely and refrigerate for a minimum of 4 hours, or ideally overnight, until the filling is fully set and firm.
  11. Slice and Serve: Use the parchment sling to lift the entire cheesecake block out of the pan. Cut into 12 squares using a sharp knife dipped in hot water (wipe clean between slices). Garnish with fresh lemon zest before serving.