A Lighter Take On Cheesecake

Baking cakes runs in my family. It’s like in our genes or something. Whether it’s my grandma, mom or aunts, somebody has some cake around to satisfy your sweet tooth. I decided to try my own. I love a good cheesecake. Especially from The Cheesecake Factory (ermergerd! 🤤). My take isn’t as super sweet as theirs, but it is still delicious and you’ll see why I call it A Lighter Take On Cheesecake.

Not pictured but necessary are Vanilla Extract and Cornstarch.

It doesn’t take too many ingredients to make this delicious dessert. I found everything (minus the honey and chocolate) at Trader Joe’s. Instead of sugar I substituted with honey, and instead of dairy milk I used almond milk.

Excuse the wine. That’s just me doing me. 💁🏾

Just a tip: You’ll want to add each ingredient separately, even the eggs, and mix together after each addition. This eliminates lumps and clumps in your batter.

Your cheesecake will come out a bit puffy and slightly browned which is exactly what we want! And while it’s cooling, you can cut up your fruit or just have your toppings ready for when it has completely cooled.

Add your toppings before you set it in the fridge to chill.

Once chilled, remove the plastic wrap and the springform pan and voilà!

Adding a drizzle of semi-sweet or even dark chocolate is perfect if you want a little more sweetness!

Below is the recipe!

Ingredients:

Cheesecake:

  • 16oz. of cream cheese at room temp
  • 1/3 cup honey
  • 1 3/4 cup of sour cream
  • 1 tbsp vanilla extract
  • 2 eggs
  • 2 tbsp cornstarch

Crust:

  • 10 Honey Graham crackers
  • 3 tbsp Almond milk

Toppings:

  • Blueberries, strawberries, blackberries
  • Melted semi-sweet chocolate

Directions:

Crust – Crumble up graham crackers in a plastic bag by hitting them with a rolling pin or something similar until fine. Add the now crushed graham crackers to a bowl along with almond milk. Stir until it sticks together. Pour crust mix into a springform pan and spread across the pan evenly with fingers or the bottom of a cup. Bake at 350° for 15 minutes. In the meantime, start the batter for your cheesecake.

Cheesecake – To a large bowl add cream cheese and stir until somewhat smooth. As mentioned before, begin to add each of the other ingredients separately and stir in between each addition. Once everything is mixed, pour batter over crust. Bake at 300° for 60 minutes. Let it cool off for about an hour before adding your toppings. Cover with plastic wrap and place in the fridge to chill for at least 12 hrs.

Cut, serve and time to treat yourself with a guilt free yet delicious cheesecake!

Let me know if you’re going to try out the recipe, or when you do I’d love to see! I hope you enjoy.

Namaste.

2 thoughts on “A Lighter Take On Cheesecake

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