Grandma’s Cheesecake
- 3 pastured eggs
- 2/3 cup coconut sugar
- 1 tsp vanilla extract
- 18 oz best cream cheese you can buy (room temp)
- 1 pint best sour cream or creme fraiche you can find
- 2 Tbsp grade B maple syrup
- 1 tsp vanilla extract
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1 Tbsp flaxseed meal (optional healthy fats)
- 1 stick or 4 oz grass-fed butter
- 3 Tbsp raw honey
- Start with the crust while items thaw to room temp
- Mix almond flour, coconut flour, and flaxseed meal
- Cut in cold butter and raw honey, smash with hands
- Roll the dough into a 9" pie plate and smash it up the sides
- In the mixer/food processor add cream cheese, eggs, sugar and vanilla
- Blend until smooth and pour onto crust
- Bake in a 350° oven for 30-40 minutes until center is set and not jiggly
- Allow cake to cool and whip up the topping
- Add sour cream, maple syrup and vanilla extract to the mixer
- Decorate with a favorite topping: wild morello cherries in brandy for instance...