½ teaspoon pure lemon extract (optional, for extra lemony flavor)
2 whole eggs
1 egg white
1 tablespoon baking stevia (OR 2 tablespoons pure honey)
2 tablespoons pure honey
¼ tsp salt
½ cup berries of choice (optional, but will bring a little more moisture to the cake - this was an afterthought!)
Instructions
Pre-heat the oven to 350 degrees.
In a blender or food processor pulse all ingredients (only ½ of the lemon zest) until as smooth as possible.
Pour filling into a lightly greased cake pan (line the bottom with parchment paper to prevent sticking)
Bake for 45 minutes, remove from oven and cool to room temperature on a cooling rack.
Top with warmed (20 sec in the microwave) then mashed blueberries, raspberries, or strawberries, and remaining lemon zest to garnish!
Enjoy!
Notes
I originally made this cheesecake without the berry topping, but feel that because of the low fat content of the cheescake, the texture is a tad dry and the berries bring in just a little needed moisture!