Creamy Dreamy Lemon Cheesecake

Creamy (Dreamy) Lemon Cheesecake

A Special Ginny Creation

It’s gluten-free! 

And depending on which crust you use, one of them is sugar-free! 

The first step in the directions is to make the pie crust you desire. 

Click here for my two crust options
---à  RECIPES FOR HEALTHY PIE CRUSTS

    

Have I mentioned how much I love lemon?  I do.  Very much!

Below is the recipe for my latest creation.  Since I’ve made this only once, there are some things to consider.  First time and it was a huge  success!  Yeah, I got lucky! 
         See photo to the right ---->

However, next time I’m going to make a couple small changes to see if I may be able to improve it. 

While I don't believe in fixing something that isn't broken, I think a couple tiny changes will make it even yummier!   

This first time, I used the Bob’s Red Mill gluten-free crust – which, by the way, is AMAZINGLY LIGHT FLUFFY and VERY TASTY!  However, the mix contains 2 grams of sugar per serving.  This is a very small amount, but anywhere you are able to eliminate sugar, the better, especially if medically necessary.  Keep in mind that if you are consuming other products that include sugar, it all adds up!  Sugar is hiding where you may not expect it, and often disguised by a different name.

The first change I will make the next time I make this dreamy dessert, is to use the Healthy Almond Pie Crust, which is also gluten-free, and sugar-free.  The Healthy Almond Pie Crust is the one I’ve previously used for my Healthy Pumpkin Pie recipe, and for my Healthy Quiche recipes. 

I’ll be making a switcheroo with the crust for the Quiche next time, too. 
I’m certain the Bob’s Red Mill Gluten-Free crust will be heavenly, paired with my quiche recipe! 

So, it’s been established that I love lemon! 

Although 4 Tablespoons of fresh-squeezed lemon juice in this recipe, was perfect FOR ME, it might be too much for some taste buds. 

So the next change I will make is to decrease the amount of lemon juice to 2 or 3 Tablespoons. 

And, I will also add 1/2 teaspoon of vanilla extract. 

That's it!  Just those three little changes!

1. Use Healthy Almond Pie Crust
2. Decrease amount of Lemon Juice
3. Add Vanilla Extract

Of course, it can be made exactly the way I made it the first time, and it will still be delicious.

Either way..............

LIGHT

FLUFFY

YUMMY

CREAMY

and HEALTHY too!

With Gratitude,

                        Ginny

2 of the BEST (and easy) Pie Crust Recipes

Gluten-Free
Low Carb
Sugar-Free (one recipe is anyway; the other has very low sugar content)

This Healthy Almond Pie Crust has two different sets of ingredients, depending on the size pan you use.  

This crust works good with either sweet or savory pies.  So far, I've used this crust for pumpkin pie and for two different quiche recipes (all healthy, of course).  

And, delicious! 

My plan is to use this crust for my Creamy (Dreamy) Lemon Cheesecake recipe next time I make it.  It's good with the other crust, but I think this one might be even better.

This recipe can be adapted to optional ingredients of your choice. 

Get creative with it, if you desire.  Play with your food! 

This Gluten-Free Pie Crust is from a Mix, so it's super easy too. 

There are only 2 grams of sugar per serving. 

This recipe is exactly as shown on the bag of Bob's Red Mill Gluten-Free Pie Crust Mix. 

I have used it once - for my Creamy (Dreamy) Lemon Cheesecake, and it turned out heavenly - light and tasty! 

Instead of using butter AND shortening, I made the option to use ALL butter - 20 Tablespoons.  I also chose to use 8 Tablespoons of cold water.  After adding the 6 Tablespoons, as called for in the recipe, it seemed slightly dry.  It was perfect with 8 Tablespoons.

This crust can also be used for sweet or savory pies, so I will be using this the next time I make quiche.

Sharing is Caring.....

Did Someone Say Easy and Healthy "PIE CRUST RECIPES"?

2 of the BEST (and easy) Pie Crust Recipes

Gluten-Free
Low Carb
Sugar-Free (one recipe is anyway; the other has very low sugar content)

This Healthy Almond Pie Crust has two different sets of ingredients, depending on the size pan you use.  

This crust works good with either sweet or savory pies.  So far, I've used this crust for pumpkin pie and for two different quiche recipes (all healthy, of course).  

And, delicious! 

My plan is to use this crust for my Creamy (Dreamy) Lemon Cheesecake recipe next time I make it.  It's good with the other crust, but I think this one might be even better.

This recipe can be adapted to optional ingredients of your choice. 

Get creative with it, if you desire.  Play with your food! 

This Gluten-Free Pie Crust is from a Mix, so it's super easy too. 

There are only 2 grams of sugar per serving. 

This recipe is exactly as shown on the bag of Bob's Red Mill Gluten-Free Pie Crust Mix. 

I have used it once - for my Creamy (Dreamy) Lemon Cheesecake, and it turned out heavenly - light and tasty! 

Instead of using butter AND shortening, I made the option to use ALL butter - 20 Tablespoons.  I also chose to use 8 Tablespoons of cold water.  After adding the 6 Tablespoons, as called for in the recipe, it seemed slightly dry.  It was perfect with 8 Tablespoons.

This crust can also be used for sweet or savory pies, so I will be using this the next time I make quiche.

Sharing is Caring.....