I use a 7 inch springform pan but you can use a pie dish or any baking dish to set the cheesecake in. I would go larger than an 8 inch radius to avoid having a very low profile cake.
Servings: 10servings
Calories: 273kcal
Equipment
1 High speed blender
1 7 inch springform pan
Ingredients
Crust
1cup blanched almond flour
¼teaspoonsalt
2tablespoonsmaple syrupor honey
1tablespoonolive oil
Cheesecake layer
1 ½cupsraw cashews, soaked in hot water for 20 minutesor room temperature water overnight
In a mixing bowl (or food processor) blend the flour and salt, and then add maple syrup, and coconut oil, and blend with a fork.
Prepare a springform pan with parchment paper (unless it's a non-stick surface). Use your fingers to press the crust on the bottom surface of the pan.
Cheesecake layer
Place all the ingredients in a high-speed blender and blend until the layer is very creamy in consistency. I usually process this layer for at least a minute.
Pour the cheesecake layer over the crust and even it out by shuffling the pan or use a spatula.
Freeze the cheesecake for at least 4 hours, or place it in the refrigerator overnight.
Place the berry compote on top when ready to serve. Slice and serve. If completely frozen, thaw for 5 to 10 minutes at room temperature. Store covered in the freezer or the refrigerator.