Serve this honey-sweetened cheesecake with the optional honey-lemon raspberry sauce below. Garnish with fresh thyme sprigs and lemon slices for a beautiful springtime dessert! If you are following a low-oxalate diet, simply omit the crust and make a crustless cheesecake!
Ingredients
Crust
2 cups
blanched almond flour
2 pinches
sea salt
½ cups
butter
melted
1 tablespoons
raw honey
Filling
32 ounces
cream cheese
softened
½ cups
sour cream
1 tablespoons
lemon zest
2 teaspoons
vanilla extract
½ cups
raw honey
⅓ cups
lemon juice
5 large
eggs
Raspberry Sauce
2 cups
frozen raspberries
¼ cups
raw honey
2 teaspoons
lemon juice
