Easy Lemon Cheesecake

I am always trying to create amazing desserts with whole foods and without refined sugars or artificial sweeteners. My fellow creative cooks will know this is a hit and miss epicurean adventure. But finally I have hit on an easy cheesecake that will definitely make a come-back at kitchen table.

Most cheesecake recipes I have seen, call for more than a cup of sugar! That just won’t do with my body chemistry, so I have been testing variations of naturally fruit sweetened cheesecakes with only minimal success. After more than a year of trial and mostly error, I have hit upon a combination of tart-sweet that works!

Crust:

• 1 can (8 ounces) Roasted Almonds
• 8 pitted dates

Blend almonds and pitted dates in your food processor until you have a medium fine nut meal, then press into the bottom of your spring form pan.

Cheesecake:

• Zest from two lemons
• Juice of two lemons
• 3 packages (8 ounce) cream cheese
• 4 eggs
• 3 TBL Honey

Cream all of the ingredients in your food processor or hand mixer until smooth and pour into your prepared spring form pan.

Bake in preheated 325 degree oven for 1 hour and 15 minutes. Let cool completely before serving.