Jason Vowell
Ingredients:
Crust:
1 1/2 cups almond flour
2/3 cup shredded coconut
3 1/5 tablespoon melted butter
1/2 cup Swerve or monk fruit sweetener
A pinch of salt
Filling:
32 ounces of cream cheese
3 eggs
1 1/4 cups of powdered Swerve or monk fruit sweetener
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Method:
Crust:
1. Preheat oven to 350º
2. In a bowl, mix the almond flour, coconut, and salt.
3. Add the melted butter and sweetener.
4. Mix until a crumbly dough forms.
5. Press the mixture into an even layer in an oven safe dish or springform pan.
6. Bake at 350º for ten to fifteen minutes until the crust begins to turn brown around the edges.
7. Remove from the oven and let cool before adding cheesecake mixture.
Filling:
1. In a large mixing bowl, blend the cream cheese and powdered sweetener until smooth. Beat in the eggs one at a time. Add the lemon juice and vanilla extract, and beat until incorporated.
2. Pour the filling onto the cooled crust.
3. Bake for forty-five minutes to an hour until the top begins to brown. Remove and allow to cool.
4. Refrigerate for a few hours or overnight until set.
Topping:
1. Place seasonal fruit, lemon juice, a little water, and Swerve or monk fruit sweetener in a small sauté pan, and stir until the fruit breaks down and mixes with the other ingredients. Let cool. Pour over your cheesecake, and garnish with fresh fruit.
Read more about writer Jason Vowell's health journey in the story: "How Food Blogging Almost Killed Me" from our January 2021 issue.
