Crustless Sugar Free Cheesecake

1. Preheat the oven to 350 degrees
2. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides of the pan with butter or coconut oil
3. Beat the eggs, honey, vanilla and lemon until combined.
4. Add in the greek yogurt and farmer’s cheese in a food processor or hand mixer on medium speed until very smooth.
5. Pour the filling mixture into the pan. Smooth the top with a spatula, a pastry spatula if you have one for an extra smooth texture.
6. Gently tap the pan on the counter to remove any bubbles (Optional).
7. Bake for 30-40 minutes until the center is almost set, but still jiggly.
8. Remove from the oven and separate the sides of the cheesecake away from the pan by running a knife along the edge.
9. Do not remove the cheesecake from the pan.
10. Allow the cheesecake to cool to room temperature.
11. Refrigerate overnight for best results.

Sugar Free Cheesecake with a Grain Free Crust

1. Follow the instructions above until step 5 and set filling aside.
2. Combine coconut flour, arrowroot flour in a large bowl until combined.
3. Mix the honey, sea salt, and pure vanilla in a medium sized mixing bowl until combined.
4. Mix the wet ingredients into the dry ingredients.
5. Stir in the melted butter.
6. Let the mixture stand for a few minutes to become more dough like in consistency.
7. Press the dough into the bottom of the springform pan.
8. Bake for 8-10 minutes until golden brown.
9. Cool for 10 minutes.
10. Pour cheesecake filling onto the top of the crust.
11. Bake for 40-50 minutes until the center is just set but still jiggly.
12. Remove the cheesecake from the oven and cool to room temperature.
13. If the sides are stuck to the pan, run a butter knife along the inside edge of the pan to separate the cheesecake.
14. Do not remove the sides of the pan.
15. Refrigerate overnight, or for a minimum of 4 hours.