LEMON CHEESECAKE. Healthy vegetarian cuisine.

Cheesecake is not one of the healthiest desserts to consume but to be honest. This is by far one of the best cheesecakes.

YIELD: 8 SERVINGS TOTAL TIME: 2 HOURS

INGREDIENTS:

16 oz cream cheese, full fat

15 oz ricotta cheese, full fat

3/4 cup unrefined sugar

1/2 cup fresh lemon juice

3 eggs

1 tsp arrowroot powder, or cornstarch

Base

1 tbs coconut oil, melted

4-5 oz Graham crackers, pulverized


DIRECTIONS:

  1. Preheat your oven to 300 degrees fahrenheit.
  2. On a removable 9 inch by 3 bottom cheesecake pan place the graham crackers and melted coconut oil (this is actually the cheesecake pan that I used) Combine the crackers and coconut oil to obtain a semi moist mixture and with your fingers spread it and cover the bottom of the pan. Set aside.
  3. Combine cream cheese, ricotta cheese and sugar in a stand mixer. Add the eggs one at a time and combine in between adding each egg. Add arrowroot powder, and lemon juice. Combine. Do not over mix trying to make the batter smooth, this prevents cracking when baking.
  4. Bake for 1h and 30 min, depending on the oven. I normally bake mine for about 1h and 40 minutes.
  5. After turning off the oven leave the cheesecake inside for at least another  30-45 minutes to cool. Cool at room temperature and chill in fridge for at least 6-8 hours before serving. Best to chill over night.
  6. Before taking the cake out of the baking pan, loosely run a sharp knife around the edges. Serve.

 


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