Crust
- 2 cups finely ground walnuts
- 1/4 cup golden flax meal
- 5 tbs. coconut butter
- 1 tbs. agave syrup
- Mix all ingredients very well, incorporating the coconut butter thoroughly leaving a no chunks.
- Pat firmly and evenly in a square baking pan.
- Pre-bake in 400 degree oven for 10 minutes.
- Set aside while you mix the cake batter.
Cheesecake Filling
- 8 oz. Almond Ricotta cheese (I used Kite Hill brand from Whole Foods)
- 1/3 cup agave
- 1 1/2 – 2 tsp. stevia to taste
- 1 – 5.4 fl oz coconut cream (I used Native Forest Organic)
- 4 eggs
- 5 drops Young Living Lemon essential oil
- 1/4 cup gluten free flour blend (I used Mama’s Almond Blend)
- 1 vanilla bean cut open length wise and the middle scraped out
In a blender blend together the almond ricotta, agave and stevia.
Blend in the eggs 1 at a time.
Add the coconut cream, lemon essential oil, vanilla bean and flour, blend well.
Pour batter on top of crust
Bake 350 degree oven for 35 minutes
Cool in fridge, best overnight. Top with fresh berries.
