Cheesecake
A yummy treat using yogurt, almond flour, and coconut sugar to give you the same delicious taste without the unnecessary calories.
Almond Flour Crust
- 1/4 cup agave
- 2 tbsp maple syrup
- 1 1/2 tsp vanilla
- 1/8 tsp sea salt
- 4 1/2 cups almond flour
Cheesecake Filling
- 1/2 cup hot water
- 1 cup non-instant dry powder milk
- 1 cup powdered raw coconut sugar
- 8 oz yogurt cheese
- 1/4 cup lemon juice
- 1 tbsp vanilla
Yogurt Cheese
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Pour yogurt into cheesecloth or coffee filter over a bowl or quart jar (allowing the yogurt to drip freely into the bowl or jar as the whey is squeezed out). Cover and place a weight on top (either a bag of water or piece of fruit). Allow whey to drain for 4-8 hours depending on whether you would like Greek yogurt (less thick) or yogurt cheese (like the consistency of a soft cream cheese).
Almond Flour Crust
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Mix first 5 ingredients in a bowl then stir in Almond Flour and press into a pie plate. Chill! Makes 2 pie crusts.
Cheesecake Filling
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Combine hot water, dry milk and stevia in a blender and blend until smooth. Add yogurt cheese, lemon juice and vanilla. Blend until smooth. Pour into prepared Almond Flour Crust.