The lemon pie and the cheesecake, two classics, two desserts that won the hearts of
This cake consists of oat crust, which can be gluten-free if you use oats that complies with this. A cream cheese filling, made with eggs and a lot of lemon zest and a rich honey meringue. Without refined sugars, without refined flours and high in protein, this cheesecake, as well as rich and fresh, is super healthy.
One of the things that people always ask me is what to do with the egg yolks that are left over when we make meringue, well, in this case, we will use them in the cheesecake, which will bring a nice yellow color as in the lemon pie.
The honey meringue is another of the strong points of this
Undoubtedly this is one of my favorite cakes, one of the richest and most elegant I have made in the last months, it is really recommendable, especially for a meeting, or to eat with the family.
For a gluten-free option use gluten-free oats, which you can get at any store specializing in celiac products.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Lemon pie cheesecake
This a lemon flavored cheesecake with a creamy and healthy honey meringue, can be gluten free too. Healthy and super delicious
- 2 cups instant oats 200g
- 1/3 cup coconut or muscovado sugar 60g
- 1 large egg
- 1/4 cup liquid oil 45ml
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 3/4 cup cream cheese 400g
- 3 egg yolks, keep the egg whites
- 2 large eggs
- 2/3 cup coconut or muscovado sugar 120g
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 2 Tbsp lemon zest
- 3 egg whites
- 1/3 cup honey 100g
Preheat the oven to 190°C and flour a 15 cm diameter mold with parchment paper.
Put the oats in a food processor and process until it is a fine flour, add the rest of the ingredients of the base, and process until it is integrated.
Put the mixture in the mold and press well against the base.
In a large bowl beat the cream cheese together with the eggs and the yolks until they are well integrated, add the rest of the ingredients and mix well. Put the mixture on the base and bake in a water bath* for 1 hour to 1 hour and 20 or until the cheesecake is firm and cooked to the center.
Beat the egg whites until reaching the snow point, that is, they are fully assembled, they are firm. While heating the honey without it coming to boil.
Once the honey is hot, pour it over the egg whites while continuing to beat, you must beat until the meringue is completely cooled. Put on the cake and cool.
Keep in the refrigerator. To give a nice touch you can burn the meringue with the help of a torch.
* Baking in a water bath means that the mold of the cake is inside another mold, or a baking pan, with water. With only 1 or 2 fingers of water it’s enough.