Thursday, November 24, 2016

Wendy's Honey-Sweetened GF, Grain-Free, Cheesecake

(GF, Grain-Free, Honey-Sweetened)

I adore my friend Wendy.  She loves to cook for people, understands dietary restrictions, and brings joy everywhere she goes.  Everyone needs a friend like Wendy.  My hubby was extremely supportive of our dietary changes, but he confided to me after two years that he missed cheesecake.  My dear friend Wendy asked what she could bring for his birthday, and I joked that she could bring cheesecake.  Bless her soul, she DID!!  And a new addiction began. :)  Here is that delectable recipe.  My hubby prefers to make it without the crust (almonds are expensive, and he really just loves the cheesecake sans crust).  But I do love this crust...with Honey-Sweetened Chocolate Pie, too.  Happy baking!

(Optional) Crust Ingredients:
2 cups almond flour
3 Tbsp. coconut oil
4 Tbsp. honey
1/8 tsp. salt
1/4 tsp. baking soda
1 Tbsp. vanilla extract

Pour all ingredients into blender and pulse until mixed.

Crust baking instructions:
Press into greased pan.  Bake at 350 degrees for 8 minutes.  Let cool.

Cheesecake Filling Ingredients:
4 eggs
4 tsp. vanilla extract
4 tsp. fresh lemon juice
4 packages cream cheese
2/3 c. honey

Cheesecake Filling Instructions:
Pour over crust (or skip the crust and pour directly into pan).  Prepare water bath in your oven by placing rimmed cookie sheet (jelly-roll style pan) in the oven on the middle rack, place your cheesecake pan in the center of the cookie sheet, then fill the cookie sheet with water, almost to the rim.  This will make your cheesecake fluffy.  If you skip the water bath, the cheesecake is more like a dense brownie texture.   Bake at 350 degrees for 60-90 minutes.  Check at the 60 minute mark, then every 5-10 minutes after.  Toothpick inserted into the middle of the cheesecake will come out clean.

No comments: