FINALLY! DESSERT that I don’t have to feel guilty about and I don’t wake up the next morning bloated (TMI?)
Cheesecake is a dessert I will always have a hard time not taking a second look and then a second bite… or more!!
This is by far the best “healthy” cheesecake recipe, I am so excited to share it with you!
As “Mommies” we got together for a weekend get-away to cook and talk Whole Food fun. We each picked a few items we wanted to test before sharing with you. This Cheesecake is the one I am most excited about. I hope you enjoy it!
Preheat oven- 325degrees Bake 30-35 minutes (until golden brown)
1 c Soy sour cream
16oz soy cream cheese
1TBSP lemon juice
2 TBSP flour (unbleached)
1 1/2 tsp vanilla
1 tsp sea salt
4 c granola (any dry kind) I just bought some in bulk at whole foods market
8TBSP nondairy margarine
Crust- Grind granola in a blender to a course flour, don’t over do it. Mix granola flour with the sugar. Melt margarine and stir into the granola flour and sugar mixture. Press crust into a 9 or 10 inch spring-form pan.
Filling- Blend soy sour cream, soy cream cheese, flour, lemon juice, vanilla extract, and seat salt in a blender until smooth. Pour on top of crust.
Bake for 30-35 minutes or until golden brown.
Let it set up in the refrigerator for at least 2 hours- 24 hours.
We drizzled melted dark chocolate and topped with whipped “cream”
Source: WFM 1-10