Yum yum yum for cheesecake. I used the left over maple caramel I had from the pecan maple caramel ice cream. So delicious. I could put this caramel on anything its that good. This recipe is very easy to make and doesn't take long at all. It is perfect to wow your family and friends with a cheesecake that is actually dairy free, refined sugar free and wheat free. Try this recipe out and let me know how it was.
Crust
1 cup of almond flour
1 tsp of vanilla extract
1/2 cup of coconut sugar
1/3 cup of palm shortening
Filling
2 cups of cashews ( soaked for 2 hours or more )
1 tsp of vanilla extract
3 tbsp of coconut milk
Maple caramel recipe
1 3/4 cups of coconut sugar
2 cans of coconut milk, thick
3/4 cups of maple syrup
1 tsp of vanilla extract
2 tbsp palm shortening
To make the caramel place the ingredients in a saucepan and simmer on medium heat for 20 minutes until thick and the candy thermometer reaches 240f (115c). Let cool. Place in the fridge. To make the crust preheat the oven to 350f. Place the crust ingredients in a stand up mixer and beat on low until the mixture looks crumbly and the palm shortening is mixed in well. Spoon the mixture into a spring form dish and flatten the crust mixture so its level. Place in the oven for 17 minutes. Take the dish out of the oven and let cool for ten minutes. To make the cheesecake filling place the ingredients in a blender and blend on low speed. Pour the filling onto the crust and smooth it out. Place in the freezer for half an hour. Take the cheesecake out of the freezer and spoon a spoonful of caramel into the center of the cheesecake and run a knife from the middle to the edge to make a design and spread the caramel. Place in the freezer for two hours. Add extra caramel when eating a slice. Enjoy
Crust
1 cup of almond flour
1 tsp of vanilla extract
1/2 cup of coconut sugar
1/3 cup of palm shortening
Filling
2 cups of cashews ( soaked for 2 hours or more )
1 tsp of vanilla extract
3 tbsp of coconut milk
Maple caramel recipe
1 3/4 cups of coconut sugar
2 cans of coconut milk, thick
3/4 cups of maple syrup
1 tsp of vanilla extract
2 tbsp palm shortening
To make the caramel place the ingredients in a saucepan and simmer on medium heat for 20 minutes until thick and the candy thermometer reaches 240f (115c). Let cool. Place in the fridge. To make the crust preheat the oven to 350f. Place the crust ingredients in a stand up mixer and beat on low until the mixture looks crumbly and the palm shortening is mixed in well. Spoon the mixture into a spring form dish and flatten the crust mixture so its level. Place in the oven for 17 minutes. Take the dish out of the oven and let cool for ten minutes. To make the cheesecake filling place the ingredients in a blender and blend on low speed. Pour the filling onto the crust and smooth it out. Place in the freezer for half an hour. Take the cheesecake out of the freezer and spoon a spoonful of caramel into the center of the cheesecake and run a knife from the middle to the edge to make a design and spread the caramel. Place in the freezer for two hours. Add extra caramel when eating a slice. Enjoy