Es's Low Carb Lemon Cheesecake on a Pepita and Brown Rice Pie Crust

Es's LC Cheesecake4
Do you ♥ a challenge? Well, I do.  We’re visiting with friends on Sunday, and I asked our host what I can contribute to the menu.
Her response: Please bring dessert (gluten-free, egg free, almond free) IF POSSIBLE. Sorry you got the challenge!!
My response: ♥ challenges
Well then I “hunted” and asked Caashifa for help and came up with the following:
Pepitas and Brown Rice Pie Crust
Wet ingredients:
2 flax eggs = 2 Tblspn flaxmeal + 6 Tblspns warm water
Mix together and allow to thicken for at least 3-5 minutes
Add 6 tablespoons melted coconut oil and mix through
Es's LC Cheesecake.jpg
Dry ingredients:
1 cup pepita flour* (I took Pepitas/Pumpkin seeds and ground it to flour in a blender)
1 cup brown rice flour**
¼ tspn salt
1 tspn xanthan gum
½ cup stevia
Place Pumpkin seeds in a food processer and pulse till you have flour.
Add in the rest of the dry ingredients and mix.
Add the wet ingredients and mix till it forms a dough.
Spread the dough into a greased pie plate and press to even out the bottom and sides to similar thickness.
Cover with aluminum foil and bake in a preheated oven at 180C / 350F for 30 minutes.
Remove tinfloil and continue to bake till crust is light brown and crispy, ±20-25 minutes.
Cool and store in the refrigerator until ready to fill.
Recipe credit: Caashifa Adams Young 
Caashifa used sunflower seed flour* and sesame flour**, but as I did not have the ingredients she used, typically me, I adapted her recipe to what I had availble for the crust.
Low Carb Lemon Cheesecake
Es's LC Cheesecake2
Juice of 2 lemons
Rind of 2 lemons
250 ml cream
250g cottage cheese
5g gelatin (I used 1 sachet @ 7g)
¼ cup boiling water
1 tspn vanilla essense
¼ cup stevia
Dissolve the gelatin in the water, stir well and leave to cool.
Whisk the stevia and cream together, with a hand held electric mixer.
Add the rest of the ingredients and only ½ of the lemon zest, and continue to beat till soft peak stadium.
Pour into the prepared base and decorate with the remaining zest.
Refrigerate for 2 hours.  I left mine overnight.
I served it with a store-bought wipped cream, on the side, and a spinkle of grated chocolate for decoration.
Recipe credit: Caashifa Adams Young 
Prepared, tried and tested:  Esme Slabs
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