Crust
Preheat oven to 400
- 2 cups finely ground walnuts
- 1/4 cup golden flax meal
- 5 tbs. coconut butter
- 1 tbs. agave syrup
- Mix in all the above 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
Turn down oven to 350 degrees
- 8 oz. Almond Ricotta cheese (I used Kite Hill brand from Whole Foods)
- 1/3 cup organic agave
- 1 1/2 – 2 tsp. stevia to taste
- 1 – 5.4 fl oz coconut cream, liquid drained (I used Native Forest Organic)
- 6 tablespoons organic aqua faba
- 1 tablespoon organic lemon juice
- 1/4 cup gluten free flour blend (Namaste.
- 1 vanilla bean cut open length wise and the middle scraped out
In a blender blend together the almond ricotta, agave and stevia.
Add the coconut cream, lemon juice, vanilla bean and flour. Mix all together.
Whip up the aqua faba until like egg white consistency. Fold into the batter
Pour batter on top of crust.
Bake 350 degree oven for 35 minutes
Cool in fridge, best overnight. Top with fresh berries.
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