Our family LOVES cheesecake. I guess you could say we are connoisseurs of different cheesecakes!  We have been experimenting with different recipes for as long as I can remember. I now can say that for our family we finally have perfected a recipe that has no refined sugar and no gluten!! This recipe has come from bits of 3 different recipes, and some made up. Every time we have made it the creaminess, sweetness and crunch of the crust gets lots of “Mmmmm, this is the best cheesecake”!! Plus it is actually very easy (as far as cheesecakes go)!  I served this one with a cherry almond sauce.  You could also do rhubarb or any other kind of fruit sauce. The possibilities are endless! So if you are ready for the most amazing cheese cake ever, with a yummy crunchy crust,  let’s make this!!

Honey Cheesecake with Gluten Free Crust

Crust:

2  and 1/3 cups mixed nuts chopped ( my favorite is pecans and walnuts)

1/3 cup sucanat or coconut sugar

4-5 TB melted butter

1/2 tsp cinnamon

Put all ingredients except butter in blender. Blend until nuts are chopped. In small bowl mix in butter. Then press into bottom of the spring form pan.DSC_0379

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Filling:

4 (8oz) packages cream cheese softened

2 TB organic cornstarch

3/4 cup raw honey

1/4  tsp salt

Mix until smooth on medium speed

3 egg whites

1 tsp vanilla 

1 tsp almond or lemon (optional) depending on what you want

Mix on high until smooth put in spring form pan and make smooth

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Preheat oven to 325F.  When heated, bake cheesecake for 55 minuets. Turn oven off. Crack open door to oven and leave cheesecake in the oven for 1 hour. This step is very important. Do not skip it! Refrigerate for at least 4 hours or overnight. 

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