spring+eggs =

cheesecake.
I have been craving cheesecake for several weeks but we had a mini moratorium on desserts in house recently. When there are luscious things like those cupcakes in the house it's so hard to not eat them all in one weekend. But when spring comes I start thinking of cheesecake for some reason and finally I gave in and made one.

Cheesecake like many custardy dishes are very easy to make when you are avoiding sugar. Cream puffs are great as well, but that's another day. Cheesecake also gives you the extra benefit of protein so that you can feel almost virtuous eating it. There are probably an infinite number of ways one could substitute ingredients in a cheesecake recipe so in order to save every one's sanity I'll just stick to how I made this cheesecake this weekend.

EB's April Cheesecake

Preheat over to 325 degrees.
Beat with mixer 4 eggs with 1/2 cup palm sugar until 'light'
-remembering that this will be rather butterscotch color not light yellow and also remembering to be careful what palm sugar you use, some will shoot your blood sugar into the stratosphere.
Add 1/2 pound of cream cheese and 1/2 american neufchâtel [farmer's] and mix until smooth
-so many kinds of cheese you can use and get a yummy result.
Add 1 teaspoon almond extract and mix
-I used almond because I served this with cherries.
Pour into a well greased baking dish, I used an 8x8.
-that's right I made this without a crust. and I don't worry about cracks in the top.
Bake until a knife stuck into middle comes out clean, this one 35 minutes.
-chill and enjoy with sour cherries on top [if you have some in the freezer from last summer] or any fruit of your choice.
It really is as easy as it sounds.