Lemon Cheesecake

Can you believe that I created this recipe months ago and totally forgot to share it?!  I’ve been busy that past 5 months to say the least!  I didn’t embrace lemon desserts in my younger years, but I have learned to not only embrace them, I LOVE LEMON DESSERT!  To me, its the perfect balance between bright and rich.  Since you all know how I feel about cheesecakes that don’t use cream cheese, you don’t have to ask why this dessert is “primal.”  This is one of my favorite cheesecake recipes I’ve ever come up with, so I hope you enjoy it as much as I do!
Lemon Cheesecake
Crust ingredients:
3/4 stick butter
2 1/4 cup almond flour
1 tsp cinnamon
1 Tbsp honey
1/4 tsp salt
Filling ingredients:
3 blocks of cream cheese (Room Temp!)
1/2 cup fresh squeezed lemon juice
2 Tbsp tapioca
zest from 2 lemons
3/4 cup honey
4 eggs
Mix all the crust ingredients together in the food processor, and press into a springform pan.  Bake for 10 mintues at 325F.
Place a dish with water on the bottom rack.
While the crust is cooling, whip the cream cheese until its creamy and smooth. Add the rest of the ingredients one at a time until it’s all combined and pour over the crust. Bake in the oven for 45 minutes. Then turn off the oven and let it continue to sit in the oven for another hour. Get out of the oven and let cool to room temp before placing in the fridge to set and cool. Serve!

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