If you like cheesecake, but want it healthified, get excited! This healthy, lemon/lime cheesecake is my favorite dessert ever, and is even perfectly acceptable to eat at any time of the day!
One word, "wow!"
INGREDIENTS:
- 1/2 cup good quality butter ( I use this kind)
- 1/2 cup plus 2 tablespoons raw honey
- 8 oz softened good quality cream cheese (I love this kind)
- 1 tablespoon pure vanilla extract
- 4 eggs, preferably from pastured hens
- 4 eggs, preferably from pastured hens
- 1/2 teaspoon unrefined sea salt
- one small lime, zest and juice
- one large lemon, zest and juice
- 3 tablespoons coconut flour
- garnish: whipped cream, sour cream, or vanilla ice cream
DIRECTIONS:
1. Preheat oven to 300 degrees and lightly butter an 8x8 casserole dish.
1. Preheat oven to 300 degrees and lightly butter an 8x8 casserole dish.
2. Melt the butter in a small saucepan over low heat. Turn off heat, stir in the honey, and allow to cool a bit.
3. In a large bowl, beat the cream cheese until light and fluffy. Beat in the vanilla extract, eggs, and salt.
3. In a small bowl, zest the lime and lemon, and then juice both (1 tablespoon of lime juice, and 4 tablespoons of lemon juice). (Please note: This is a very lemony dish, and so if it's too much for you, just use less lemon/lime juice).
4. Pour the lemon juice, lime juice, and both zests into the butter/honey mixture and stir. Pour into the cream cheese mixture and beat to combine.
5. Sprinkle the coconut flour over the cream cheese mixture, and beat until smooth. Pour the batter into prepared dish, place in oven and bake for about 55 minutes, or until the edges have browned a little and the middle is bubbling a bit (it will smell divine).
6. Remove from oven and allow to cool to room temperature. Cover the dish, and transfer to the fridge and chill for several hours (this requires major patience). Cut into squares and serve as is, or top with some *whipped cream, sour cream, or vanilla ice cream (I prefer whipped cream), and enjoy!
3. In a large bowl, beat the cream cheese until light and fluffy. Beat in the vanilla extract, eggs, and salt.
3. In a small bowl, zest the lime and lemon, and then juice both (1 tablespoon of lime juice, and 4 tablespoons of lemon juice). (Please note: This is a very lemony dish, and so if it's too much for you, just use less lemon/lime juice).
4. Pour the lemon juice, lime juice, and both zests into the butter/honey mixture and stir. Pour into the cream cheese mixture and beat to combine.
5. Sprinkle the coconut flour over the cream cheese mixture, and beat until smooth. Pour the batter into prepared dish, place in oven and bake for about 55 minutes, or until the edges have browned a little and the middle is bubbling a bit (it will smell divine).
6. Remove from oven and allow to cool to room temperature. Cover the dish, and transfer to the fridge and chill for several hours (this requires major patience). Cut into squares and serve as is, or top with some *whipped cream, sour cream, or vanilla ice cream (I prefer whipped cream), and enjoy!
Approximately 9 servings
*How to make whipped cream:
Beat 1 pint of heavy whipping cream for about 1 minute, then add 1/2 teaspoon of pure vanilla extract. Then add 2 teaspoons of raw honey, and beat for a few more minutes until desired stiffness.
(Adapted recipe from here)
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