Vanilla Bean Cheesecake
Cheesecakes… Who doesn’t love ‘em? I found this really great primal vanilla bean cheesecake recipe (click here). A few changes I’d like to make for the next go-round:
- Use raw honey, not stevia - I’ve decided once and for all that unless I absolutely have to, I’m only going to be using raw honey in my baking. I wanted to use as little liquid as I can in making this cheesecake so I decided to use stevia. But stevia has a slightly bitter taste to it that just doesn’t go with the rest of the ingredients so next time, I’m using raw honey.
- I’m also going to exclude the lemon zest which is a totally unnecessary ingredient and just gets in the way of these lovely vanilla and chocolate flavors.
Enjoy!
Ingredients:almond flour, cinnamon, unsalted butter, cream cheese, sour cream, stevia/raw honey, vanilla bean, vanilla extract, lemon zest (optional), eggs, egg yolks, heavy cream, dark chocolate (at least 70% cacao)
The crust:
The filling:
See that crack? It’s not supposed to be there. It means I mixed it for far too long. I had to, though, because I didn’t know how much stevia to use. It was trial and error for me. Don’t over-mix your cheesecake fillings, people. Mix just until the ingredients are combined and definitely use a water bath.
The dark chocolate ganache:
Assembling it:
Final product:
