Are you wondering why I’m posting a recipe for Shavuos when Shavuos is a mere…year away? It’s because of a little tragedy that occurred in our house. My beautiful cheesecake plunged to the floor of the kitchen on the first morning of Yontiff. (And no, it could not be salvaged.) So for Shabbos I recreated the cheesecake but this one was even healthier.
It was like a Tikkun on the cheese cake.
I’m posting this recipe so that I don’t forget it. A healthier version of the typical cheesecake, without flour, gluten, or sugar, but really, really awesome.
For the Crust:
- 1 cup almond meal
- 4 tablespoons coconut oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
For the Cheese Part:
- 1 1/2 pounds cream cheese (three bar packages)
- 3 eggs
- 1/4 teaspoon stevia (liquid)
- 1/2 – 1 cup xylitol (to taste)
- 2 teaspoons vanilla
Melt coconut oil and mix with remaining crust ingredients. Pat into bottom of sprayed 8″ spring form pan.
Mix remaining ingredients and pour on top.
Bake at 375 F for 25 minutes. Turn off oven and leave inside for additional 30 minutes.