This is my favourite dessert and sometimes I have it for breakfast. WHY not? It’s filling, protein dense and it’s fun to change things up .
I have been known to “healthify “ recipes (just made that word up). So here it is, many have waited for this recipe and my daughter bribes, begs or bats those big blue eyes to get me to make her cheesecake.
If you don’t have a cheesecake mould, you can use a glass/Pyrex casserole dish, it is just a little trickier to serve up . Grease the bottom and sides with butter, or coconut oil.
I line the pan with parchment by tracing the bottom, cut out and then place in before adding crust mixture.
- 1 1/2 cups crushed walnuts
- 1 cup coconut flour & 1/4 cup buckwheat flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup raw cane sugar or coconut palm sugar
- 1 tsp ground cinnamon
- 1/2 cup melted butter
Mix all together in a bowl and then press into pan. Set oven to 350 and bake on lower rack for 10 minutes or until sides are golden brown.
Remove and cool completely, while getting filling mixture together.
- 2 large (organic preferred) eggs
- 1 tsp PURE vanilla extract
- 500 grams of organic cream cheese
- 1/2 cup raw honey
- 1 lb of Ricotta cheese
- 1 lemon
Whisk eggs and vanilla extract. Add cream cheese, use potato masher to break up and soften.
Add honey (local is always preferred), whisk in. Add cheese.
Lastly use zest of 1 large fresh lemon and juice of and mix in, make sure not to over mix, you want a bit of texture, a few lumps is okay.
Pour mixture over cooled crust and place back in oven on lower rack to bake for 50-60 minutes -til top is not jiggly.
Once done do not remove, turn off oven, open door slightly and let sit for another 30-45 min. so it cools down gradually. This way you wont get cracks.
Remove ring mold, transfer to plate, cover and refrigerate.
You can make this a day before or last minute with whatever berries are in season, or use frozen berries .
I don’t have photos for this part, but basically I used fresh blueberries (raspberries, strawberries, blackberries or cherries are also great). Your call.
Throw 2 cups of rinsed fruit into a pot with 1/2 cup raw sugar (I used maple syrup with Blueberries) they pair well together.
Add in 1/2 cup lemon juice and simmer until it reduces and bubbles a little (aprox. 10 minutes) on med. heat. Cool down and refrigerate until ready to serve cheesecake.