Lemon Brownie Cheesecake
A lemon cheesecake on a brownie crust.
Stick of Butter
Lemon Cheesecake Filling
Packages Cream Cheese
Zest of 1 Lemon
For Brownie Crust
Starting with the brownie base and add ingredients in the order. Preheat oven to 300. You can use a springform pan or a X BY X pan.
In a glass bowl or other microwave safe dish, melt the butter for 30- 45 seconds.
In a small bowl add the coconut flour, cocoa powder, and SPLENDA®. Whisk until well blended.
Add dry mixture to a large mixing bowl blend butter, eggs, coconut milk and vanilla.
Slowly added dry ingredients until well blended.
Stir in walnuts by hand.
Spread evenly at the bottom of a greased pan and bake for 20 minutes. Remove the brownie for the oven and let cool for 30 minutes. While it is cooling, mix filling ingredients.
For Cheesecake Filling
In a large mixing bowl, blend cream cheese and eggs.
Slowly add in SPLENDA® and blend until smooth. Then begin to add in remaining ingredients.
Pour filling over cooled brownie bottom and spread evenly.
Bake cheesecake for 30 minutes or until set. Remove the cheesecake from the over and let it cool for 30 minutes.
Place in the fridge to set completely for 2 hours or until cool. I prefer to leave in the fridge overnight.
Top with your favorite topping and enjoy!
Remove cream cheese and eggs from the fridge a few hours before baking. It's best to work with cream cheese at room temperature.