INGREDIENTS FOR CRUST Half a cup of organic coconut oil, 4 tablespoons of good organic honey, one tablespoon of vanilla extract, 1 cup of gluten-free coconut flour
INGREDIENTS FOR FILLING 4 x 8 oz packages of dairy free cream cheese, one third of a cup of dairy free sour cream, Three quarters of a cup of honey, 3 eggs, 3 tablespoons of fresh lemon juice
INGREDIENTS FOR MERINGUE 7 egg whites, pinch of cream of tartar, 1 tablespoon of gluten free vanilla extract.
METHOD FOR CRUST Preheat the oven to 325F, line a pie tin with parchment paper. In a mixing bowl combine coconut oil, honey and vanilla and beat well until thoroughly combined. Add coconut flour and mix on medium speed until blended well. Line pie tin with the dough and spread evenly.
METHOD FOR FILLING Beat dairy free cream cheese and sour cream in mixing bowl until smooth. Add honey and blend well. Beat the eggs one at a time and beat in well. Add the lemon juice and beat in to the mixture. spread evenly over the pastry base. Bake in preheated over for an hour. Cool on wire rack until cheesecake is room temperature. Place in fridge for 3-4 hours.
METHOD FOR MERINGUE Preheat oven to 375F. Use an electric mixer to gradually beat the egg whites together until they are foamy. Add cream of tartar and continue to beat until mixture stiffens. Add vanilla essence and beat quickly. Spoon the meringue on to the cooled cheesecake. Bake in preheated oven for 10-15 minutes. Turn off oven and allow to cool. Place cooled down lemon meringue cheesecake in fridge for an hour.
