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I made this mouthwatering cake over the weekend with my nine-year old daughter. Except for removing the pan from the hot oven, she did every step on her own, decoration and all. That’s how easy making this cake is, and it turned out beautifully!Submitted by Helen Lentze
1/2 cup regular or gluten-free graham cracker crumbs
1 Tbsp. Green Valley Organics Lactose-Free Butter, melted
2 tubs (8 oz.) Green Valley Organics Lactose-Free Cream Cheese
3 eggs – one at a time
1/3 cup fine sugar
2 Tbsp. fresh lemon juice
1 tsp. vanilla
1 Tbsp. powdered sugar
Throw assorted berries or fresh peach slices on the crust before filling.
To make a larger cake, simply double the recipe and use a 10” springform instead. Increase baking time to one hour 15 minutes. Baking time may vary slightly depending on your oven.