CRUST
Preheat oven to 400
- 2 cups finely ground walnuts
- 1/4 cup golden flax meal
- 1 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 syrup
- 1 1/2 – 2 tsp. stevia to taste
- 1 – 5.4 fl oz coconut cream, liquid drained (I used Native Forest Organic)
- 4 tablespoons organic agave powdered sweetener (Health Garden. Amazon)
- 3/4 cup organic aqua faba (this is the liquid from a 15oz can of garbanzo beans)
- 1 teaspoon cream of tartar
- 1 tablespoon organic lemon juice
- 1/4 cup gluten free flour blend (Namaste. Amazon)
- 1 vanilla bean cut open length wise and the middle scraped out OR
- 1 tablespoon Simply Organic vanilla
*With a blender, beat together the almond ricotta, agave syrup, stevia, lemon juice and vanilla. Add the flour and mix until combined.
*In a separate, small mixing bowl whip up the aqua faba along with 1 teaspoon cream of tartar. Mix with rotary beaters on high. It will form stiff peaks. Fold into the cheese cake batter.
*In the same small aqua faba mixing bowl, whip up the coconut cream along with 4 tablespoons agave powder. When this is the consistency of whip cream, fold this into the cream cheese batter.
*Pour cheese cake batter on top of crust.
Bake 350 degree oven for 35 minutes
Cool in fridge, best overnight. Top with fresh berries.