starting with the dry ingredients. this is my coconut flour, splenda, and cocoa powder. we are going to whisk this together until well combined
i don't want to see any other flours. we are going to whisk and whisk. alright so everything is nice and combined
time to add the wet ingredients. I'm adding my
eggs, butter, and coconut milk. for exact
measurements stop by the blog. now that it's all mixed up, i'm folding in my walnuts and i'm adding it to my baking
dish. making sure to smooth it out evenly
and this is it before I bake it. now
let's move on to the cheesecake filling. I'm
adding my cream cheese, eggs, and whisking those
together
next i'm adding in my splenda and vanilla
a little lemon juice from freshly
squeezed lemons and lemon zest. again for the
measurements stop by the blog
now that it's mixed, i'm going to add it to my cooled crust. i did let that cool for 30 minutes before i added the filling. so i'm going to add it all of the
mixture to the crust and i'm going to smooth it out evenly because you want
to make sure that everything is nice and
level, so i really work it into the corners. this is probably the longest part of the process because i am ocd. so i definitely make
sure that it's all and even. i'm going to bake it on 300 degrees for 30 minute and here
is my finished product. i did make a
homemade cherry topping. I did freeze it so the
coloring as a little different. i'm weird like that, don't judge me. so I'm just adding
that you can do it with or without. here is my
finished product. now it is my brownie
lemon cheesecake you can do it with the
without a topping
Saturday, May 20, 2017
Cake