Cheesecake

This cheesecake is NOT keto-friendly because I used actual granulated sugar.

Essentially, it's the same recipe as the keto version though.

Coconut Crust: 1/2 cup room temp butter, 2 eggs, 1/4 tsp sea salt, 3/4 cup coconut flour. Mix the first three ingredients then add the coconut flour in stages. Once everything is well incorporated, pour it into your pie-ware. (I used a 9in glass pie pan). I pounded the crust down with my fist for a nice good crust. Poke holes with a fork. Place in preheated oven of 400 degrees F for 10 minutes. Then lower the temperature to 325 degrees F for the cheesecake to cook.

Cheesecake filling ingredients: 24oz cream cheese, 4 eggs, 1-1/2 tsp vanilla extract, 1-1/2 tsp lemon juice, 1/2 cup granulated white sugar. 

Cheesecake filling instructions: Beat cream cheese until creamy (I did this by hand for about 2 minutes but it sure would've been handy to have this: Cuisinart Power Advantage 5-Speed Black Hand Mixer - HM50BK (Google Affiliate Ad)). Then add the eggs and beat until well mixed. Add the vanilla extract, the lemon juice and the sugar. Mix well. Then pour into your crust.

Your oven should already be pre-heated to 325 degrees F. Place your uncooked cheesecake mixture and cook for an hour. Check for done-ness via the toothpick method (needs to pull out cleanly from the center).

Eat chilled with a bit of whipped cream equals major kick ass delicious-ness that satisfies the sweet tooth really well.

ps: I did make another keto one for the hubster so he can enjoy this as well. ;)