Healthy Cheesecake

Normally, you might not think that the two - "health" and "cheesecake" - could go together. But if you are of the mindset that its carbs, not fat, that make people fat, cheesecake is your dessert of choice. Of course, when you buy it at a resturant, it's junked up with sugar. However, when you make it at home and follow this recipe, you won't be disappointed.

Filling:
1 tub (16 oz.) cream cheese (not the low fat stuff)
1 tub (15 oz) ricotta cheese (not low fat)
4 eggs
about 1/2 cup sugar (I use turbinado)
2 heaping tsps of flour
dash of salt, or two
1 tsp vanilla extract
zest from 1 lemon and a splash of lemon juice

Crust:
1 cup ground flax seeds
1 cup ground or crushed walnuts
1 stick of butter or 1/2 cup coconut oil
sprinkle sugar to taste

Directions:
Preheat oven to 350
Combine crust ingredients and pat them flat in a cheesecake pan, or a traditional pie pan (if you don't like the consistency, add more flax)
Bake pie crust for 15 minutes. Remove from oven and let cool
Combine pie ingredients. Make sure to use softened/room temp cream cheese and ricotta. Blend all ingredients until smooth.
Pour pie filling into pie crust
Bake for one hour at 350
Pie is done when the top is slightly brown and the center wiggles a little when you move it.
Let cool and serve cold from the refrigerator. 

You can also make a lovely topping for this with berries... I'm serving this for Valentines Day with a sauce of blackberries boiled in a bit of sugar, flour, and lemon juice.