Honey Sweeten Cheesecake

This cheesecake is great for people who don't want to consume refine sugar or any gluten.

For my birthday this year in 2020, I wanted to make a cheese cake without any refined sugar or grain base products. So I thought it over... How can I make this happen for myself?

What came to me was honey, and coconut flour.

For my birthday I created a beautiful Cheesecake sweeten with local organic honey, orange zest and blueberries.

The crust was so divine! Very simple and delicious as well. It was a big winner during birthday picnic.

For me what makes or breaks any dish is the quality of the ingredients, and how much love is being poured into the creation.

A little important message:

Everything I use is always organic, this ensures that I am not putting any harmful pesticide, fungicide or herbicide into my body and to the ones I love. The quality of the dairy is just as important, grass-fed, organic, no hormones, ethically raised....

Remember people vote with your dollar!

For this recipe you will need to make a hot water bath to cook the cheesecake.

Ingredients

Filling

2 lbs cream cheese (room temp)

2/3 cup honey (room temp)

4 eggs (room temp)

1 tsp vanilla extract

orange zest of half the orange Optional

fresh or frozen blueberries (room temp) Optional

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Crust:

120g coconut flour

75g honey

105g butter (room temp)

3 tsp vanilla extract

1/2 tsp salt

1/4 cup unsweetened shredded coconut

Instructions:

Preheat oven at 350

In a fry pan add coconut flour and toast on medium heat stirring constantly 5-10 mins or when the flour turns golden burn. Make sure not to burn the four.

Place in a small bowl and add the rest of the ingredients, except for the shredded coconut. Combine with a fork.

In a 6" circular dish wrap the out with two layers of aluminum foil. Doing this is very important because you will need to make a hot water bath for this recipe. Test it out before adding the ingredients inside the baking dish.

Once you've tested to see if no water leaks through, grease the bottom of the pan with tallow or butter. Cut out non-toxic parchment paper the size of the bottom, place inside and grease the top of the parchment paper. Add about half the amount of dough at the bottom and spread out evenly. With the other half, stick onto the sides of the baking dish.

At the bottom, add the shredded coconut evenly.

For the filling, make sure all ingredients are at room temperature. Beat the cream cheese to smooth and fluffy.

Beat in honey, vanilla and orange zest.

Slowly blend in eggs.

Add 3-4 handfuls of blueberries mix in with a wooden spoon.

Pour into the baking dish.

To make a hot water bath... You will need a bigger baking dish that is a a little taller or the same size. Boil a few liters of water. Place the cheese cake inside a bigger baking dish that is a little taller and more weighed. Add boiling water inside half way around the cheese cake dish.

Place inside the oven for around an hour and a half, maybe less.

It is ready when the center springs back to the touch, kinda like jello. And is turning slightly golden brown.

When taken out of the oven, take out of the water bath and place on a cooling rack for an hour and a half to overnight.

Nice served with warm blueberry sauce on top.