1/3 Cup Coconut oil, at room temperature (should be like softened butter)
3 Tbsp Honey
3/4 Cup Coconut flour, sifted (66g) *
Pinch of salt
For the cheesecake:
3/4 Cup 2% cottage cheese
2 Large eggs, at room temperature
1 Tbsp Fresh lemon juice
1 tsp Vanilla
2 Packages Reduced fat cream cheese, (8oz each) softened to room temperature
2/3 Cup Raw Organic Cane Sugar
For the topping:
1/3 Cup Strawberry Jam
2 tsp Fresh lemon juice
Preheat your oven to 350 degrees. Line the bottom of an 8 inch springform pan with parchment paper. Wrap the bottom of the pan first with a slow cooker liner and then very tightly with 2 layers of wide, heavy duty aluminum foil. In a small food processor blend the cottage cheese, eggs, lemon juice and vanilla until VERY well mixed and the cottage cheese is smooth. In a large bowl, beat the cream cheese and sugar until just combined, don't overbeat or your cheesecake will have too much air and it will sink. Add in the cottage cheese mixture and beat until it just starts to mix. Then, mix the rest of the way by hand with a spoon. Set aside. In a large bowl, beat together coconut oil and honey for the crust, until smooth. Stir in the coconut flour, and a pinch of salt until well mixed. The dough may be a little wet - that's normal! Press the dough evenly into the bottom of an 8 inch Spring form pan. It will be a little challenging to press out with the parchment, but we patient. It helps to have VERY lightly damp hands to press it out. Bake until the edges of the crust are lightly golden brown, about 14-15 minutes. While the crust bakes, mix the jam and lemon juice in a small pot on medium heat and cook until smooth and melted, about 2-4 minutes. Set aside to cool while the crust finishes. Once the crust is out of the oven, use a small spoon to press down any area that rise up (totally normal) and then immediately pour the ceesecake over, spreading out evenly. Drop the jam over top and use a sharp knife to swirl around. Place the springform pan into a roasting pan. Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes half way up the springform pan. Bake until the outside is set and a small circle in the middle is just a little jiggly, about 1 hour to an 1 hour 5 minutes. Be careful not to over bake or the cheesecake will be very dry- it continues to cook slightly while cooling. Turn the oven off and crack the door for 15 minutes. Then, transfer to the counter top to cool completely. Cover with tinfoil and refrigerate for at least 8 hours to overnight.