My quest for the perfect sugar/lactose/gluten free cheesecake has ended! This one is husband AND father-in-law approved! The recipe isn’t just a nice passable alternative, it’s a legit GOOD cheesecake. I’ve made it multiple times now with perfect results. I considerer this recipe my crowning achievement. - Lenae
Healthy Cheesecake Ingredients:
-1 can full fat coconut milk (just the cream part)
-8 oz cream cheese OR make a lactose free alternative like I do by making “yogurt cheese”. You simply strain plain whole milk yogurt for 24+ hours using a cheese cloth until it reaches cream cheese texture.
-3/4 cup of Swerve sweetener
-1 tablespoon fresh lemon juice
-lemon zest if you like
-2 teaspoons vanilla extract
-2 eggs
-1/8 teaspoon salt
Directions:
Heat oven to 300 degrees.
Mix everything together until smooth.
If using a spring form pan, spray the pan with cooking spray, wrap foil around the bottom, and place in a larger baking dish.
Pour mixture over crust of choice (also works well with no crust).
Fill the baking dish with boiling water.
Bake at 300 for 70-90 minutes until almost set - the edges will start to turn golden but the center should still jiggle.
Loosen sides with a knife - helps prevent cracks as it cools.
Let cool to room temperature.
Refrigerate 4 hours before serving.