I use a 7-inch springform pan to bake this cheesecake, but you can use a smaller pan or go to an 8-inch (which will yield a flatter cake). Lately I don't add the extra spices to the cake and it tastes even more "traditional" so up to you. I leave out the cinnamon, ginger, and cloves so it tastes like a more basic crust.
Servings: 10servings
Calories: 273kcal
Equipment
High speed blender
Food processor (optional, for the crust)
Ingredients
Crust
1cupblanched almond flour
1/4teaspoonsalt
1/2 teaspoonground cinnamon
1 teaspoonground ginger
1/4teaspoonground cloves
2tablespoonsmaple syrupor honey
1tablespooncoconut oil, melted
Filling
1 1/2cupsraw cashewssoaked in hot water for at least 10 minutes
In a mixing bowl (or food processor) blend the flour, salt, cinnamon, ginger, cloves, honey and coconut oil and mix for 20 seconds or so, or until it forms small pieces of dough.
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.
Filling
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.
Slice and serve. If completely frozen, thaw for 5 to 10 minutes at room temperature. Store covered in the freezer.