
Meyer Lemon Cheesecake
There is so much chaos in the world at the moment that I felt a need to keep things grounded and simple. Day to day, I have gone back to basics. I upped my Buddhist practice (chanting and studying) to keep the faith and stay clear, and have taken the time to feel deep gratitude for everything in my life: My loving husband and son, caring friends, food and clean water, and a roof over my head. Corny as it may sound, appreciating the basics has been so significant in making me a happier person. I find myself trying, now more than ever, to live for today. To really be in the moment, rather than thinking about what could happen next week or six months down the line.
So how in the hell does this tie into my blog post? Really, I haven’t a clue, except, when the world starts spinning a little too quickly, I cook. Within reason of course. If a disaster strikes, don’t trip, I will not be sauteeing, or flambeing in the kitchen. It’s as this simple as this: Linus has his security blanket, I have cooking.
This is a dreamy cheesecake. It’s so light and luscious, and thankfully nutritious. All I can say is that you won’t be disappointed. I made it twice this week!
1/2 cup shredded coconut
Oooh – lemon cheesecake. Now we're talkin'. Another keeper. Thanks!