Recipe By Rorie Weisberg
Most cheesecakes are full of white flour, white sugar, and cream cheese. These ingredients are devoid of nutrients and have a hard impact on blood sugar and digestion. Enjoy this healthier version of a Shavuot staple. You will leave the table with a smile on your face and a light feeling in your body.
Watch Rorie bring this cheesecake to life here!
Preheat oven to 350 degrees Fahrenheit.
In a large bowl or the bowl of a standing mixer, combine dry ingredients.
Add wet ingredients and mix until a smooth batter forms (use a hand mixer if you’re not using a standing mixer). The batter will be a little thicker than a typical brownie batter.
Spray an eight- or nine-inch round springform pan with oil. Pour in batter and spread with a spatula or back of a spoon.
Parbake for 15 minutes on the center rack.
With a hand blender, blend farmer cheese and yogurt. Add remaining ingredients and mix until a thin batter forms.
Pour batter on top of cooled brownie layer. Bake for 50 minutes.
For a sweeter cheesecake, adjust honey to 1⁄2 cup. If you have a "Full ‘N Free palette," decrease honey to 1/4 cup.
Allow the cake to cool completely, then cover and refrigerate overnight before serving. Top with fresh berries or as desired.
