This lemon cheesecake is fresh, light and above all very easy to make, it is perfect for hot summer days. You can do it as a family with children because it does not involve any particular technical step.
Ingredients:
For the crust:
A cup of coconut flour
2 tablespoons coconut oil
2 teaspoons of pure honey
1 teaspoon gluten-free vanilla extract
For the cheesecake filling
220 g creamy dairy-free cheese
1/3 cup dairy-free cream
3 eggs
1 teaspoon of honey
3 tablespoons lemon juice
For the meringue:
7 egg whites
1 teaspoon of honey
1 teaspoon gluten-free vanilla extract
1 teaspoon dairy-free tart cream
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