Recipe: sugar-free lemon ricotta cheesecake
Pre-heat oven to 325F.Crust:
- 1/2 cup oat flour
- 1/2 cup brown rice flour
- 3 tablespoons arrowroot flour
- 1/2 tbsp cinnamon
- 6 dates, pitted
- 1 cup pecans
- 2 tbsp coconut oil
Combine in a food processor. Press into bottom of springform pan. Cook in the oven at 325F for 10 minutes.Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1 carton (15 ounces) ricotta cheese
- 6 dates, pitted, blended
- 1/2 teaspoon of honey (optional--omit to make recipe added-refined-sweetener free)*
- 1/2 cup tapioca powder
- 4 eggs
- 2 cups half-and-half
- 1/3 cup lemon juice
- 3 tsp grated lemon peel
- 2 tsp vanilla extract
Blend dates, optional honey, tapioca, eggs, half-and-half, lemon juice, lemon peel, vanilla in a food processor.Mix cream cheese and ricotta cheese in a glass mixing bowl with an electric mixer.Pour blended ingredients in with cream cheese and blend until smooth.Pour over crust.Bake at 325F for 90 minutes or until it's set. Cool and refrigerate overnight.
Optional blueberry açaí topping:
- Frozen blueberries
- Frozen açaí
Combine and heat up in a saucepan. Serve over cheesecake**
**This cheesecake had excellent flavor without the addition of the berries.* I did not consume any sugar cane, honey, maple, agave, or other refined sweeteners for over 2 years when I gave up sugar. Now I add no more than 1/2 tbsp of honey or maple to some baking recipes. This is compared to the 1 1/2 cups of sugar the original recipe called for (yikes!)