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MEYER LEMON FARMERS CHEESECAKE

MEYER LEMON FARMERS CHEESECAKE

If it’s one dessert on the planet I simply can’t get enough of it’s got to be cheesecake. Unfortunately my waistline and my tummy won’t allow it. So when Lifeway Kefir probiotic beverage contacted me to partner and create mouthwatering recipes using their products I was elated to know they produced a farmers cheese. I was elated because I knew I could replace the ever popular cream cheese in my cheesecake recipe with the reduced fat, low-calorie cultured soft farmer cheese and still have the dreamy-creaminess I crave without the guilt or the stress!

Here I added a refreshing lemony kick using fresh Meyer lemons from the backyard and vegan sour cream for the filling and the topping. Happy, happy, joy, joy…a cheesecake that tastes decadent, using very few ingredients and is simple to make. I’m all smiles!

Crust

  • 3 cups Graham Cracker Crumbs
  • ¼ cup Coconut Oil
  • 1 ¼ cup Organic Cane Sugar (Sugar in the Raw)

Filling

  • 2 lbs Lifeway Farmers Cheese
  • 4 eggs
  • 1 cup Organic Cane Sugar (Sugar in the Raw)
  • ½ cup Vegan Sour Cream
  • 1 Tbs. Fresh Meyer Lemon Zest
  • ⅓ cup Meyer Lemon Juice
  • 1 ½ Tbs. Vanilla Extract
  • 2 Tbs. Flour

Topping

  • 1 cup Vegan Sour Cream
  • 1 Tbs. Meyer Lemon Juice
  • 4 Tbs. Powdered Sugar
  • Lemon Wheels (garnish)
  • Mint Sprigs (garnish)

  1. CRUST:

    Pre-heat the oven to 325 degrees. Lightly butter spray a 10-inch round springform pan. Using a large mixing bowl add the graham cracker crumbs, coconut oil, sugar and mix well. Press mixture into the bottom and sides of the 10 inch springform pan and bake crust for 10-12 minutes.

  2. FILLING:

    Using a stand mixer, add the eggs one at a time, turn mixer on medium speed and gradually add the sugar. Beat until thick and pale about 2 minutes. Add farmers cheese, sour cream, lemon zest, lemon juice, vanilla and flour. Mix until fully combined. Transfer to cooled crust. Bake until set about 60-70 minutes. Remove springform pan from the oven and cool on a wire rack. Refrigerate for 6 hours or overnight.

  3. TOPPING:

    In a small mixing bowl add the sour cream, lemon juice and powdered sugar and whisk until blended. Remove cake from the fridge. Using a rubber spatula spread the mixture evenly over the cake. Garnish with lemon wheels and mint sprigs.

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