Janice Amee’s Cheesecake
THIS CHEESECAKE is rich, egg-free, gluten-free, and loaded with protein. Delicious served alone or topped with fresh fruit, our homemade cherry compote, chocolate sauce, zest from a fresh lemon or lime (or both) or create your own topping. Yum!
Ingredients
- 1 ½ cups almonds or walnuts
- 1 Tablespoon coconut sugar or Sucanat or organic cane sugar OR ½ Tablespoons agave or honey (Can be omitted, if you prefer.)
- 3 Tablespoons coconut butter or coconut oil
- The Filling
- 3 cups 24 oz. nonfat or low-fat cream cheese
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon fresh squeezed lemon juice
- 2/3 cup coconut sugar or Sucanat or organic cane sugar OR 1/3 cup agave or honey
- 2 teaspoons cornstarch tapioca flour or arrowroot
- ¼ cup unsweetened almond milk or milk of choice
- ½ teaspoon baking powder
Instructions
- Preheat oven to 325° F.
- Finely pulse your choice of nuts (or use half of each, if you like) and measure again to make 1½ cups.
- Add sugar and mix with fork.
- Work coconut oil or coconut butter into the nut mixture with a fork until it’s crumbly. Press into a 10” glass pie dish.
- Bake at 325° F for 15 minutes. Set aside on rack to cool.
- Change the temperature of the oven to 350° F as you prepare the filling.
- Measure all the (filling) ingredients into a bowl and whip with a hand mixer or in a standing mixer.
- Carefully fill the nut crust, being careful not to crack it. You may need to level and smooth it evenly with a rubber spatula dipped in warm water.
- Bake at 350° F for 30 – 35 minutes.
- Remove from oven and cool cheesecake on rack for 5 minutes before applying topping.
- Change thermostat one more time to 400° F. Mix the three ingredients together and smooth over the top of the cooked filling.
- Bake for 10 additional minutes at 400° F. Cool on rack.
- Refrigerate for several hours or overnight before serving. Serves 8 – 10
