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Lemon Cheesecake

My mom used to make this “jello” cheesecake when I was growing up. We all LOVED it! It is not as rich as regular cheesecake, light, airy and fluffy.

So I had to come up with my own version. The original recipe calls for lemon or lime jello, but I figured out a way around that, and came up with a DELICIOUS recipe.

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This is the perfect dessert on a hot summer day. Well…………..anytime of year actually!

 

 

Crust:

6 good quality wheat crackers

½ cup soaked and dehydrated almonds

½ cup soaked and dehydrated oats

¼ cup butter, melted

3 tbsp rapadura

 

            Blend up the crackers, almonds and oats in a food processor or blender until fine. Pour the crumbs into a 9 inch pie pan. Mix the rapadura into the crumbs until well blended. Pour the melted butter over the crumbs, mix well then press down into the bottom of the pie pan. Bake in a pre-heated 350°F oven for 12-14 minutes, or until lightly browned.

 

 

Filling:

 

1 cup boiling water

1 package plain gelatin

8 oz. package cream cheese

½ cup raw honey

1 container lemon yogurt (naturally sweetened)

3 tbsp fresh lemon juice

1 tsp lemon extract

¾ cup raw milk

 

            Dissolve the gelatin in the boiling water then set aside to cool. In a mixing bowl beat the cream cheese until light and creamy. Add the honey, yogurt, lemon juice and lemon extract and continue beating until well combined. In a separate mixing bowl beat the raw milk until foamy. Mix the gelatin mixture into the cream cheese mixture then add the milk. Pour into prepared crust and refrigerate until set, at least 2 hours.

 

Copyright © 2009

By Tiffany Perez

Tiffany’s Table L.L.C.

All Rights Reserved.

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