By Jill, Editor of Modern Alternative Kitchen
I love cheesecake. I love simple. I love a dessert that I can easily whip up while cooking a meal throughout the day. This gluten-free recipe fits all of those criteria and is so yummy! I am writing this the morning after I made it and having to force myself to not go into the kitchen and eat a piece for breakfast. Not. Easy.
A couple of tips to make this recipe a success. First, your cream cheese needs to be very soft before you start. I think I let mine sit out for about 3-4 hours, and it was still lumpy. It helps if your eggs are also at room temp, but this isn’t a necessity. This cheesecake is best served cold, so plan accordingly to give a good 4 hour chill before serving!
You can use any berry for the topping, or any combination of berries, I think this would be delicious with blueberries or raspberries! I happened to have some frozen organic strawberries in the freezer and decided to use those to save myself a trip to the store. I recommend defrosting the berries first so your sauce is not quite as runny as mine was.
- 16 oz. cream cheese, softened
- 4 eggs
- 1/2 c. coconut sugar (or your sweetener of choice, grade B maple syrup would also work well)
- 1 t. vanilla
- 2 c. of berries
- 1 T. sweetener (raw honey, sucanat, or coconut sugar)
- squeeze of fresh lemon juice
- Preheat oven to 350 degrees.
- Using a mixer, combine first four ingredients until smooth (try to get out as many lumps as possible). Pour into a pie dish.
- Bake for 25-30 minutes.
- Meanwhile, in a saucepan over medium heat, combine remaining ingredients. Bring to a simmer for 3-5 minutes, until berries have broken down slightly. Remove from heat.
- Chill sauce and cheesecake for at least 4 hours, or overnight.
- Serve by pouring sauce on individual slices.
- Enjoy! (A dollop of fresh whipped cream would be a nice touch!)