Wanna know what makes me happy? Making something really decadent from 100% homemade and/or local ingredients. Like cheesecake. Yup, homemade cheese, homemade vanilla, eggs from our front yard, and honey from our neighbor’s bees. It rocks. And incidentally, cream cheese is one of the easiest cheeses to make. I highly reccomend trying it.
On a whim a few weeks ago, I decided to go sugar-free until Thanksgiving. Crazy? Yeah, pretty much. Especially with our anniversary being last week. One does not simply let their anniversary slip by without sort of special dessert. Not around here anyway.
So I set out to make a honey-sweetened cheesecake, and let me just say that it was phenomenal! Whoever would have thought there could be such a thing as a healthy cheesecake recipe?
Well, this cheesecake is. Still high calorie yes, but they’re healthy calories, so it’s all good, right?
Honey Sweetened Cheesecake Recipe
- 2 lbs. cream cheese
- 4 eggs
- 1 T. vanilla
- 2/3 cup honey
- 1/2 cup cream or milk
Bring cream cheese to room temperature. Beat cream cheese and milk until fluffy. add eggs, vanilla and honey.
Pour into a gluten-free “graham cracker” crust lined spring-form pan.
Bake at 350 for 1 to 1 1/2 hours until set.
Chill overnight before serving.
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