Cheesecake

Oreo crust

300 g oreos
100 g butter, melted

Cheesecake

600 g cream cheese
1 can sweetened condensed milk (397 g)
1/2 dl sugar
4-5 tbsp lemon juice
2 tsp vanilla extract
3 large eggs
100 g dark chocolate (70%)

Grease a 18-24 cm springform. Combine oreo crumbs and melted butter in a bowl. Press mixture onto the bottom and up the sides of the pan. Cover the bottom and halfway up the sides of the spring-form with aluminum foil. Pur in the fridge while you prepare the cheesecake.
Preheat oven to 160 C. Prepare a water bath by boiling water in a saucepan. In a bowl, beat cream cheese and sweetened condensed milk until smooth.

Add sugar, lemon juice, eggs, vanilla extract. Beat together untill fully mixed. Melt the chocolate and let cool. Mix chocolate with about 1/3 of the cheesecake batter. First spoon the chocolate batter into the prepared pan, then add the rest of the batter. Put the springform in a larger pan which you put in the oven. Then pour hot water around the cheesecake, tha water should reach halfway up the sides. Bake for about 1 hour and 15 minutes, or until the cheesecake is set (it should move just slightly). Let cool completely, then put the whole springform, covered, in the fridge overnight or about 6-8 hours.
Meanwhile, prepare the caramel

Roasted pecans:

Heat oven to 175 C. Spread the pecans on a baking sheet and roast for about 10-15 minutes or until golden brown and fragrant. Let cool.

Assembly:

Remove cheesecake from fridge. Place it on a plate or a cake stand. Remove the sides of the spring form. Pour caramel on top of the cake (as much as you like). Put back in the fridge. Meanwhile, prepare the ganache. Once the ganache has cooled, remove the cake from the fridge and pour ganache on top of the caramel layer. Garnish with roasted pecans.

Dark chocolate ganache

100 d dark chocolate, chopped
1 dl heavy cream

Finelly chop the chocolate and place it in a bowl. Carefully heat the cream in a saucepan until it is very hot, but not boiling. Pour the hot cream over the chocolate and let it sit for about 30 seconds. Then carefully stir until ganache is shiny and smooth. Let cool.

Lemon desserts help digest protein and cleanse the blood by helping to balance blood pH. A zester adds important citrus flavonoids to your family diet. Flavonoids as well as eight minerals are needed to enhance the function of vitamin C to over 600 functions. Flavonoids such as rutin in lemon zest, plus quercetin, grape seed extract, and hesperitin help to maintain the integrity and firmness of blood vessels and cellular walls. The team reduces toxins and free radical damage, stops bleeding of noses, varicose veins and spider veins. Viruses, bacteria and parasites are weakened with vitamin C supplements. To prevent cancer and heart disease increase vitamin C to 3,000 mg. a day.

CHEF'S TIPS: No one wants concentrated pesticides, so use only organic lemons for grating fresh rind for zest. To keep the lemon color light resist white sugar and sweeten with liquid clover honey.

Preparation time: 30 minutes
Crust bake time: 10 minutes
Filling bake time: 20 minutes

Coconut Crust
3 large lemons zested (4 tbsp. - 60 ml)
1 cup (250 ml) unbleached spelt pastry flour
125 g. protein from unflavored whey protein isolate powder
½ tsp. (2.5 ml) stevia powder or xylitol powder
1 tsp. (5 ml) guar gum and vanilla flavor
½ cup (125 ml) shredded unsweetened coconut
1/4 tsp. (1.25 ml) salt with trace minerals
½ cup (125 ml) each extra virgin coconut oil and cold butter

6 large free-roaming eggs
¼ cup (60 ml) raw clover honey
1 tsp. (5 ml) stevia liquid or 1 cup xylitol ® powder
1¼ cups (313 ml) freshly squeezed lemon juice (Five large lemons)
¼ cup (60 ml) arrowroot flour
¼ cup (60 ml) wide lightly roasted coconut curls
Icing sugar in a shaker jar for a garnish

1.Gather all ingredients and tools. Preheat oven to 325 F. (165 C.)

2.Make the crust. In a large bowl, mix together flour, zest, protein powder, stevia powder, coconut, and salt. With a pastry cutter cut in coconut oil and cold butter until it's a fine crumble. Turn into a buttered 9 x 13-inch glass baking dish. Press the flour mixture with the flat of all your fingers or a mini roller into dish until evenly smooth. Bake for 10 minutes until set.

3.Remove dish from oven to a cooling rack. Reduce oven temp to 300 F. (150 C.)

4. Make the lemon filling. In a large bowl, whisk together the eggs with an electric beater. Stir in raw honey and liquid stevia, until egg foam becomes subdued. Mix arrowroot flour into the lemon juice, and then stir into the lemon egg filling. Pour gradually over the baked crust.

5. Bake for 20 minutes - or until eggs are cooked and firm.

6. Remove from oven, and cool. Garnish with sprinkles of icing sugar and coconut. Refrigerate. Cut into four lengths and eight across the width. Lift each piece with a narrow mini spatula onto a doileyed tray.
What's in it for me per 1-1/2″ square?

Calories: 148 Protein: 6 g. (16%) Fat: 7 g. (42%) Carbohydrate: 14.5 g. (39%) Fiber: 4 g. Vitamin A: 108 units Folic acid: Vitamin C: 4 mg. Calcium: 33 mg. Magnesium: 25 mg. Phosphorus: 42 mg. Iron: 0.4 mg. Potassium: 57 mg. Sodium: 49 mg.

via: Living Science