A few months ago I did a blog post about a different cheesecake recipe, because at the time I thought that was the best cheesecake in the world. Well, I was wrong. This is.
It’s so creamy and delicious and OMG…hard to describe because it’s so good! And it’s only sweetened with stevia! No sugar, no fake sugar. Nothing! 🙂 And since I can’t have cow dairy, I substituted goat cheese for the cream cheese. So it’s totally Rachel-approved.
I have a lot of dietary restrictions but I’ve made it my mission to not let that stop me from having my daily dose (you think I’m kidding…?) of cheesecake! And I wanted to share the wonderfulness with those who also have restricted diets. So here you go!
- 1/2 cup almond meal
- 2 tbsp melted coconut oil
- 1 packet of stevia (I use the Sweetleaf brand)
- 1/4 tsp cinnamon
The rest of it:
- 2 logs of goat cheese (8 oz each), softened
- 2 eggs
- 1 tbsp vanilla extract
- 4 packets of stevia (to taste…and feel free to use the sweetener of your choice. I’ve always used stevia but I’m just now getting into Pyure, which is a blend of organic stevia and erythritol. So there’s options…
- Juice of 1 lime
- (optional) a few drops of either lime or lemon essential oil (I use Young Living because it’s a good brand that is safe to eat)
What to do:
To cook the crust, set oven to 400 degrees. Stir ingredients together and press into bottom of your baking dish. Cook for 7 minutes.
Turn down oven to 350.
Combine all filling ingredients together and use an electric mixer (if you have one) to combine the cream cheese/goat cheese thoroughly. Use a spatula to spread evenly over the base and cook at 350 for 15-20 minutes.
It tastes best if you put it in the fridge for a couple hours to cool and harden a bit. But then it’s so absolutely delicious! To put this in perspective…at my wedding reception in a month, this is what I want to have as my cake. I can’t have regular people cake, obviously, and I’m sure I could make some sort of cake for myself, but I don’t even want to. I want this. So this is what I will have. 🙂
You can find the original recipe here.