RASPBERRY CHEESE CAKE
WITH AN ALMOND VANILLA CRUST
8-10 servings
INGREDIENTS
CRUST
¾ cup almond flour
¼ cup coconut flour
¼ cup cocoa powder* (optional, but not SCD-compliant)
½ tsp. salt
¼ tsp. baking soda
¼ cup butter, softened
½ cup honey
2 tsp. vanilla
1 egg
FILLING
4 eggs
½ cup honey
½ cup plain yogurt*
2 cups (16 ounces) farmers’ cheese
½ cup puréed raspberries
1 tsp. vanilla
1 tsp. lemon peel
INSTRUCTIONS
CRUST
1. Preheat oven to 350 degrees.
2. Grease a round 9-inch springform pan with butter or coconut oil.
3. For the crust, mix the dry ingredients together in a medium mixing bowl.
4. In a separate bowl, whisk together the wet ingredients.
5. Pour the wet ingredients into the dry and mix together until combined.
6. Pour the crust batter into the greased springform pan.
7. Bake in the oven for about 10 minutes or until slightly golden.
FILLING
Combine eggs, honey, yogurt, farmers’ cheese, vanilla and lemon peel together in a blender or food processor. Add the raspberry purée and pulse
until mixed. Pour the batter onto the prepared crust and bake at 350 degrees for about 35 minutes, until slightly browned on the top and a toothpick
comes out clean. Let cool completely. Dust lightly with sifted coconut flakes and top with raspberries, crushed pistachios and lemon peel.
*To make this dessert strictly SCD-compliant, omit the cocoa powder and use homemade yogurt in place of store-bought.