Cheesecake!

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.