Thursday, May 13, 2010

Lemon Sour Cream Cheesecake (gluten free and low sugar)



This lovely Lemon Sour Cream Cheesecake was apart of our Mother's Day brunch. It was so gorgeous I almost didn't want to slice it. This isn't a very sweet cheesecake, as I'm attempting to make classic desserts with less sugar. For the crust I used shredded coconut, melted butter and 1/2 tsp sugar, then pressed it into a cake pan and toasted in the oven for a few minutes. The filling is made with Fage Total Greek yogurt, whole sour cream, organic cream cheese, lemon zest and freshly squeezed lemon juice, pastured egg yolks, 1 packet of gelatin, vanilla extract, and a few tablespoons of local honey. I used a couple different recipes as inspiration, one from the gluten-free magazine Living Without. Where does the vibrant yellow color of this cake come from? From the gorgeous orange yolks of local eggs purchased at the Midtown Farmer's Market.

2 comments:

  1. i will be making this, for sure. that coconut crust is s-m-a-r-t!

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