Ricotta Lemon Cheesecake GF/ LC

My birthday was last weekend, and I have always favored cheesecake over traditional birthday cake on my birthday.  The main reason we don't eat cheesecake more often is the fact that it is almost pure fat and sugar - not the best combo for health.  Well this year I decided to improve on the usual cheesecake recipe and turn it into a healthy as well as delicious treat.  

A couple of the ingredients are unusual - the lemon juice and orange juice powders, but you can use lemon zest and frozen orange juice concentrate to achieve the same end.  The powders are simply easier to use (they are available from the American Spice Company online.)

For ease I made the filling entirely in the blender, whipping it for several minutes to make it especially smooth.  I add the Guar Gum at the last moment to the blending mix as it will cause it to thicken quickly.  Guar Gum provides a smoother texture and better body to the cheese cake.  OK, here we go...

2 lbs. Ricotta
1/3 Cup Ghee or melted butter
6 eggs
¾ cup Dr Dave sugar
3 Tbs. Lemon Juice
1 Tbs. Lemon Juice Powder
1 Tsp. Orange Juice Powder
2 Tsp. Vanilla
¾ Tsp. Sea Salt
11/2 Tsp. Guar Gum

Begin by blending the Ricotta, Ghee, and eggs until smooth then add the other ingredients one at a time saving the Guar Gum for last.  Pour the final mix into your prepared springform pan.

Crust:
1 Cup Almond meal
2 Tbs. Dr Dave sugar
1 Tsp. Lemon Powder
Ghee or butter to grease springform pan

Grease the springform pan with Ghee then pour in the mixture of Almond meal, Dr Dave sugar and Lemon Powder (skip powder if you don't have any - don't try to use lemon juice).  Dust the sides of the pan with the mixture then pat down the remaining into the bottom of the pan.  Pour in your Ricotta mixture and bake in a 350 degree oven for 1 ¼ to 1 ½ hours.  A knife inserted into the center should come out clean.  Gently remove the cheesecake and let it set undisturbed for a couple hours.

I topped the cheesecake with some strawberries and a few chunks of fresh pineapple I crushed and blended with a bit of Dr Dave sugar and then added whole raspberries to the mix.  Fantastic!

Best of all, this cheesecake is almost entirely protein with a little fat and fiber.  Enjoy...

 

 

david@fairoakshealth.com

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About Dr. DeLapp

Dr. DeLapp has been a philosopher, non-force Chiropractor, medical intuitive, and health innovator for over 30 years.  He began experimenting with  medical intuition in 1972 while studying physics at UC Davis.  In addition to physics he designed and completed an individual major in the philosophy and psychology of education.  Shortly after he choose to pursue a career in the only truly health oriented profession available at that time, Chiropractic.  He graduated with honors in 1981 with his doctorate and opened a private practice. 
Since that time he has continued his research into the effects of consciousness and learning on health. 
He developed the Biomagnetic Retraining system for correcting movement abnormalities. 
Since 1991 he has focused on developing a powerful system for uncovering and assisting the mind-body connection in health and personal growth.  The in-depth coaching, guided by the subconscious direction from the body, is called Heartflow and the simpler mind-body retraining for health and unfoldment he has named Gracework.  Both are available at Fair Oaks Health.

Dr David DeLapp DC
Chiropractor

Ellen Flowers FGM
Spiritual Life Coach

 

Somatic Therapies

 

Lorena Morales