Honey-Lemon Cheesecake (grain-free + sugar-free)
Serve this honey-sweetened cheesecake with the optional honey-lemon raspberry sauce below.
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Cooking tools:
- Springform pan
- Mixing bowl
- Hand mixer
- Measuring cup
- Measuring spoon
- Microplane
- Saucepan
- Spatula
- Oven
- Stove
Ingredients
- 2 cups blanched almond flour
- 2 pinches sea salt
- ½ cups butter, melted
- 1 tablespoon raw honey
- 32 ounces cream cheese, softened
- ½ cups sour cream
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- ½ cups raw honey
- ⅓ cups lemon juice
- 5 large eggs
- 2 cups frozen raspberries
- ¼ cups raw honey
- 2 teaspoons lemon juice
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