Luscious Lemon Yogurt Cheesecake

A taste of sunlight! Everybody loves this creamy dessert because of the invigorating lemon flavor, revitalizing honey, and crispy nut crust. However, this amazing cheesecake ALSO has powerful cancer prevention qualities, As you may know, I study the work of German physician, Dr. Johana Budwig, a 7x Nobel Prize nominee for her research and 95% success rate healing cancer with Omega-3 essential fatty acids. Dr. Budwig was a brilliant biochemist and physician who discovered the roots of cancer, much to the chagrin of the food industry.

She formulated high-protein recipes that heal it using blended yogurt and flax oil. In this cheesecake, the refreshing lemon, cardamom, and honey flavors completely cover the mild flax. Dr. Budwig’s book “The Oil Protein Diet Cookbook” explains how to blend yogurt with flax oil in a 2:1 ratio until they’re completely emulsified together. And THAT’s the secret to its delicious healing qualities. Dr. Budwig discovered that extracted vegetable oils are a large contributor to chronic diseases such as cancer and heart disease.

You can make this cheesecake with Greek yogurt, full-fat cow yogurt, goat yogurt, cottage cheese, or “yogurt cheese”. Yogurt cheese is just thick yogurt you can make at home – pour a large container of yogurt into a cheese-cloth-lined colander over a bowl. Refrigerate and allow the water to slowly drip down into the bowl. The yogurt thickens and compresses as it releases water to become very thick and creamy. Or you can save time and use regular yogurt without the colander. My personal favorite yogurt is Redwood Hill Farm plain goat yogurt, which is mild, thick, and easy for most people to digest. I strained it overnight to make yogurt cheese for the cheesecake.

While this recipe is not technically Paleo, anthropological studies show that our Paleo ancestors enjoyed fermented dairy after all. In fact, fermented milk products like yogurt, kefir and cottage cheese are considered highly beneficial, easier to digest, and they’re tolerated by most people when the bacteria are alive. You can choose for yourself. Keep this cheesecake chilled. It does not freeze well, in fact freezing kills the fermented good bacteria! Makes a 9-inch cheesecake.  Serves 12.

Anti-Cancer Lemon Cheesecake



    Nut Crust:
  • 1 1/2 cups nuts such as Brazil nuts, almonds, cashews, macadamia nuts, pecans, etc...
  • 3 tablespoons raw honey
  • 1/4 teaspoon unprocessed salt
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil
  • Lemon filling:
  • 1 cup organic yogurt cheese, or cottage cheese, or plain yogurt
  • 1/2 cup flax oil
  • 170 grams coconut butter (that’s 3/4 cup if soft)
  • Zest of 3 lemons
  • 2-3 lemons peeled, sliced, and seeded (85 grams pulp) (Meyers are juicier and less acidic)
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon unprocessed salt
  • 2 tablespoons coconut oil, melted but not hot
  • 1/2 teaspoon ground cardamom
  • 1/2 cup raw honey or a little less – to your taste
  • 2 tablespoons agar flakes, or 2 teaspoons agar powder cooked 2 minutes in
  • 1/4 cup water or alternative milk to cook the agar
  • Lemon slices to garnish


    Nut Crust:
  1. Line a 9-inch springform pan with parchment paper.
  2. In a food processor, add all the crust ingredients. Process until it is sticky, but not completely mush. Press flat into the bottom of the pan and chill.
  3. Filling:
  4. In a blender, add cheese and flax oil. Blend slowly for about 1 minute until completely emulsified, and completely creamy with no bubbles of oil remaining on the surface.
  5. Add coconut butter, zest, lemons, vanilla, salt, coconut oil, and cardamom. Blend until smooth and creamy. Add honey a little at a time and then taste. I used a little less than 1/2 cup. Then blend again.
  6. To thicken with agar: In a shallow non-stick pan stir the agar into the 1/4 cup water or milk to soften. Turn on low heat to cook and stir gently for 2 to 3 minutes, until it is bubbling, gummy, and the flakes begin to dissolve. Then add the agar mixture to the blender immediately and blend well to remove any lumps. Agar powder is a lot quicker, but not as easy to find.
  7. Pour filling into crust and chill until firm 4-6 hours or overnight. You can freeze this to make it go faster. Thaw before serving. Don't try to slice frozen - it will be hard as a rock.
  8. Garnish with lemon slices or curly lemon peel.

“I found that after my ailing patients have been treated with an EFA (Omega-3 oils) rich diet and then lie in the sun, they notice they feel much more rejuvenated.
 On the other hand, nowadays we frequently observe that the heart fails on sunny beaches and not infrequently heart attacks occur. We can observe some individuals in our time experiencing stress from exposure to the sun’s energy, whereas others respond with dynamic improvement in all vital functions. The stimulating effect that sunshine has on the secretions of the liver, gall bladder, pancreas, bladder, and salivary glands is easy to observe. These organs only dry out upon exposure to sunshine when the substance that stimulates secretions is missing.
The decisive factor in all these observations is  whether the surface-active, electron-rich, highly unsaturated fats are present as a resonating system for solar energy, or, if they are missing. The doctor tells cancer patients to avoid the sun; that they can’t tolerate the sun. As soon as these patients – also cancer patients – were placed on my oil-Protein  diet for just 2-3 days, i.e. a diet that  contains an abundant supply of essential fats, they were able to tolerate the sun very well. Yes, they emphasize how well they suddenly feel in the sun, how the life forces are stimulated and that they feel dynamically energized.” Dr. Johanna Budwig (1908 – 2003)

4 Replies to "Luscious Lemon Yogurt Cheesecake"

  • comment-avatar
    Ellen October 18, 2023 (6:57 am)

    Hi Jane:
    What is a good substitute for coconut butter for this recipe?

    • comment-avatar
      Jane Barthelemy October 18, 2023 (7:44 am)

      Hi Ellen, Really coconut butter makes this a VERY special dessert. If you can’t get your hands on any, Macadamia nut butter or Brazil nut butter would work nicely. Or you could use cashew butter in a pinch. You could also completely skip he nut butter, but I fear it will be very runny and thin, like a pudding. However it will still be delicious. Try playing with the recipe and see what solutions you find. Thanks for your comment. Best wishes for your delicious health! Jane

  • comment-avatar
    Sharon April 8, 2023 (5:38 am)

    Hi Jane

    This sounds lush. Do you think this would work well with soya yoghurt?

    • comment-avatar
      Jane Barthelemy April 8, 2023 (5:48 am)

      Hi Sharon, Thanks. That’s a great question. Yes, it might work with soy yogurt, you might have to test it. I suggest you check to be sure your soy yogurt is made with organic, Non-GMO soy, as 99% of soy in the world is GMO, genetically modified, raised with pesticides, and not healthy for human consumption. I’ve been off soy for a few years now, and doing better. Thanks again and best wishes for your delicious health. Jane

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