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Keto Juniors Cheesecake Layered Lamington

Taking influence from the Keto Juniors Cheesecake range and a good old Aussie Lamington this cake has come to life. And... boys and girls it is amaze balls!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

This Keto Junior’s Cheesecake Layered Lamington is quite the mouthful. In both name and taste! Haha! It may seem weird combining a US style cheesecake with an Aussie classic but trust me it works!

I am currently working on a few sugar free lamington recipes that everyone can enjoy. Honestly even the family members who love their sweets will never know this is a sugar free cake.

The recipe is super easy and pretty flashy looking too, don’t you think? Anyway read on for more tips on how to make this low carb lamington recipe and a few great flavour variation ideas.

Chocolate coated cheesecake with raspberries on white cake stand

HOW TO BAKE A KETO JUNIORS CHEESECAKE

So a little while ago I saw an ad for Juniors Cheesecake’s in my Facebook feed. I loved the look of them and checked out their website. There were all these amazing looking cheesecakes and to my surprise even some that were low carb. I knew I had to have a play with my own recipe for them.

Do not be intimidated by the look of this keto cake recipe as it is easy and quite fast to make.

So this recipe is for a baked keto cheesecake. It is baked in a bain marie. After assembling the layered cheesecake into the cake tin you place it into a baking tray with boiling water. This method allows for a softer and blonder cheesecake. Cooking a cheesecake this way is gentler and helps to eliminate and cracks or sinking.

Chocolate coated cheesecake with raspberries on white cake stand

Here are my Top Tips

I use a gold fashioned cake tin. So no need to add extra padding or have the risk of water entering the cake using a springform tin.

If using a springform tin; make sure you double or triple layer the bottom of the tin with baking paper. Then secure the sides before layering the cheesecake and cake into the tin.

Cover the cheesecake in foil before baking. As the top of the cake is in fact the base it needs to be covered to reduce any browning or further cooking.

The lamington cheesecake bakes for 1 hour at 160℃ in a fan forced oven.

Once baked, remove from the oven. Take the foil off and allow to cool at room temperature for an hour before placing into fridge in the cake tin overnight.

On the next day place your serving plate or cake stand over the cake tin and turn the cheesecake out. Peel off the baking paper and dust with grated chocolate and coconut as per the recipe card instructions below.

Slice of cheesecake on a plate in front of a cakestand

THE INGREDIENTS

All the recipes for this keto dessert are available in most local supermarkets. Mostly every day ingredients that are found in most keto fridges and pantry.

  • 50 g light tasting olive oil – make sure it is light tasting or use butter or ghee
  • 50 g sweetener – in this recipe I used Natvia sweetener
  • 200 g almond meal
  • 4 large eggs
  • 50 g sour cream – you can substitute also yoghurt
  • 2 teaspoons coconut extract
  • 2 teaspoons baking powder

CHEESECAKE LAYER

  • 2 eggs
  • 2 teaspoons lemon juice
  • 140 g thickened cream
  • 500 g cream cheese 
  • 70 g powdered sweetenerSukrin have a powdered sweetener readily available otherwise any sweetener can be milled to a powder, adjust to your personal taste
  • 2 teaspoons vanilla extract
  • OPTIONAL – 50g melted chocolate for a Chocolate Lamington Cheesecake

TOPPINGS

  • 200 g sugar free raspberry jam, I use Natvia Living Raspberry Jam available at Woolworths
  • 2 teaspoons red food colouring (optional)
  • 20 g sugar free dark chocolate finely grated, I use Well Naturally available at Coles and Woolworths
  • 1-2 tablespoons desiccated coconut
  • Raspberries to serve
Slice of cheesecake on white plates

HOW TO CONSTRUCT A LAYERED KETO CHEESECAKE

As I already said do not be intimidated. Below I have added a video to show you just how easy this is.

You will need 2 cake tins of a different diameter. I use a 17cm and 20 cm. By using the different diameters this allows the cheesecake to create the edge around the cake layers.

So after baking the keto cake in the smaller tin allow to cool to completely cool.

Cut 2 discs approximate 1-2 cm thick off the cake. You will have some cake left over. You can use the for cake pops or a simple trifle. I like to freeze the leftover for use later.

Spread the jam over the 2 cake discs and freeze until the jam is relatively set and wont drip.

While the cake is in the freezer make the cheesecake.

LAYERING THE CAKE

Nothing fiddly with the keto cheesecake recipe. Simply mix all ingredients with a whisk, stand mixer, hand mixer or Thermomix® until smooth and creamy. Pour enough mixture into the lined 20cm tin to cover just 1 cm of the base. This is essentially creating the top of the cheesecake.

Take one of the cake discs out of the freezer and quickly turn upside down and gently lower into the centre of the cheesecake mix in the cake tin. Pour the remaining cheesecake mixture on top of the cake. Remove the second cake disc and quickly turn upside down and press very gently into the centre of the cheesecake mix until the cheesecake mixture comes up the sides level with the op of the cake. (You don’t want it to go past the top as the top is the base).

level of cheesecake showing up the sides of cake tin

Cover with foil. Boil a full kettle of water. Place cake tin into centre of a large baking dish and pour boiling water into the baking dish until it is about 2-3cm up the sides of the cake pan. Bake for 1 hour.

Chocolate coated cheesecake with raspberries on white cake stand

LOOKING FOR MORE DESSERT INSPIRATION?

Here are just a few of my favourite dessert recipes as well as a few other Aussie classics.

Keto Juniors Cheesecake cheesecake on a plate

HUNGRY FOR MORE

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piece of cake with a fork full taken our of it
Slice of cheesecake on a white plate

Keto Juniors Cheesecake – Layered Lamington

Taking influence from the Keto Juniors Cheesecake range and a good old Aussie Lamington this cake has come to life. And boys and girls it is amaze balls!
5 from 1 vote
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Course: Dessert, Keto dessert
Cuisine: American, Australian Keto
Keyword: keto juniors cheesecake, low carb cheesecake, sugar free lamington
Recipe Category: Low Carb
Calories: 319kcal
Author: Megan Mad Creations Hub
Servings: 14 serves
Tap or hover over number to scale ingredients
Print Pin Rate

Ingredients

COCONUT CAKE LAYERS

CHEESECAKE LAYER

TOPPINGS

  • 200 g sugar free raspberry jam I use Natvia Living Raspberry Jam
  • 2 teaspoons red food colouring optional
  • 20 g sugar free dark chocolate finely grated, I use Well Naturally
  • 1-2 tablespoons desiccated coconut
  • Raspberries to serve

Instructions

CONVENTIONAL METHOD

  • Preheat fan forced oven to 160℃ . Line a 17 cm cake tin with baking paper.
  • Mix all cake ingredients in a stand mixer until combined.
  • Spoon mix into prepared cake tin.
  • Bake 25-30 minutes or until cooked through. Cool on wire tray until completely cooled.
  • Once cake has cooled cut 2 thin discs from the cake (approximately 1-1.5cm in thickness. Spread each disc with half of the jam. Carefully place onto a plate and place into the freezer whilst preparing the cheesecake.
  • For the cheesecake; place all cheesecake ingredients into a stand mixer and mix until smooth and creamy.
  • Line a 20 cm cake tin with baking paper and spoon in enough cheesecake mixture to cover about 1 cm deep in the pan.
  • Remove one of the jam covered cake discs from the freezer and gently and quickly turn and place into the centre of the cake tin upside down.
  • Spoon remaining cheesecake mixture into cake tin. Spread evenly over the cake layer and to the outer edge of the cake. Remove the other cake disc from the freezer and turn upside down and quickly place into centre of the cake tin. Gently press down allowing the cheesecake mixture to come up the sides of the cake tin to be at the same level of the cake base (but not covering it). The last disc is in affect the base of the cake. Cover the cake tin with foil.
  • Place the cake tin into the centre of a large deep baking tray.
  • Boil a full kettle of water and and pour into the baking tray until about 2-3cm up the sides of the cake tin.
  • Transfer cake in the baking tray to the oven. Bake for 1 hour completely covered.
  • Remove cake from oven and allow to cool in tin, before covering in cling film and refrigerating overnight.
  • Gently lift and wriggle the baking paper at the edges of the cheesecake to help loosen the cake a little. Place a large plate or cake stand over the cake tin and turn upside down to allow the cake to gently come out of the tin.
  • Carefully peel off any baking paper.
  • In a small bowl combine grated chocolate and coconut. Sprinkle over the top of the cake and press into the sides of the cheesecake. Top with raspberries and serve.

THERMOMIX® METHOD

  • Preheat oven to 160℃. Line a 17 cm cake tin with baking paper.
  • Place all ingredients into mixing bowl. Mix 1 minute/speed 3.
  • Spoon mix into prepared cake tin.
  • Bake 25-30 minutes or until cooked through. Cool on wire tray until completely cooled.
  • Once cake has cooled cut 2 thin discs from the cake (approximately 1-1.5cm in thickness. Spread each disc with half of the jam. Carefully place onto a plate and place into the freezer whilst preparing the cheesecake.
  • For the cheesecake; place all cheesecake ingredients into mixer bowl and combine 1 min/speed 5 or until smooth and creamy.
  • Line a 20 cm cake tin with baking paper and spoon in enough cheesecake mixture to cover about 1 cm deep in the pan.
  • Remove one of the jam covered cake discs from the freezer and gently and quickly turn place into the centre of the cake tin upside down.
  • Spoon remaining cheesecake mixture into cake tin. Spread evenly over the cake layer and to the outer edge of the cake. Remove the other cake disc from the freezer and turn upside down and swiftly place into centre of the cake tin. Gently press down allowing the cheesecake mixture to come up the sides of the cake tin to be at the same level of the cake base (but not covering it). The last disc is in affect the base of the cake. Cover the tin in foil.
  • Place the cake tin into the centre of a large deep baking tray.
  • Boil a full kettle of water and and pour into the baking tray until about 2-3cm up the sides of the cake tin.
  • Transfer cake in the baking tray to the oven. Bake for 1 hour completely covered.
  • Remove cake from oven and allow to cool before covering in cling film and refrigerating overnight.
  • Gently lift and wriggle the baking paper at the edges of the cheesecake to help loosen the cake a little. Place a large plate or cake stand over the cake tin and turn upside down to allow the cake to gently come out of the tin.
  • Carefully peel off any baking paper.
  • In a small bowl combine grated chocolate and coconut. Sprinkle over the top of the cake and press into the sides of the cheesecake. Top with raspberries and serve.

Notes

This cake can be stored in the fridge for up to 5 days.
Cut into individual portions for freezing up to 1 month.
Add different extracts, jams, or toppings for different flavours.
Whilst there is a few steps this is actually a very simple cake to make.
There will be a third of the cake left over. Use this for cake pops or a trifle. Or freeze for a recipe at a later date.

Nutrition

Serving: 1serve | Calories: 319kcal | Carbohydrates: 6g | Protein: 8g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 35mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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