Luscious Lemon Cheesecake
5 tablespoons melted butter
1 ½ cups graham cracker crumbs or about 12 whole graham crackers
1/4 cup cane sugar
1 16-oz container cottage cheese
3 tablespoons all-purpose flour
finely grated zest and juice of 1 lemon
1/2 teaspoon vanilla
2/3 cup cane sugar
1/4 teaspoon sea salt
- Heat oven to 350°F. Place crackers in the bowl of a food processor and process. Add the butter and ¼ cup sugar and process until combined and there are no large pieces of cracker. Pat crumb mixture over bottom and onto sides of a 9-inch pie plate.
- Wipe out food processor bowl and add the cottage cheese, eggs, flour, lemon juice, lemon zest, vanilla, 2/3 cup sugar and salt. Blend until smooth. Pour into prepared crust. Bake for 40-45 minutes. Allow to cool completely and refrigerate before serving. Serve with fresh berries or berry sauce.
Rhubarb Strawberry Sauce
2 1/2 cups rhubarb, diced small
1 cup sliced strawberries
1/4 cup water
1/3 cup cane sugar
pinch sea salt
Heat water, sugar, and salt over medium heat until sugar is dissolved. Add the rhubarb and cook until just tender, about 5 minutes. Add the strawberries and cook a few minutes more. Let cool completely and serve with lemon cheesecake.