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:
- Preheat your oven to 300 degrees fahrenheit.
- 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.
- 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.
- Bake for 1h and 30 min, depending on the oven. I normally bake mine for about 1h and 40 minutes.
- 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.
- Before taking the cake out of the baking pan, loosely run a sharp knife around the edges. Serve.