Grain-Free Classic Cheesecake

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• Step 1

  Start with the crust:
  Preheat oven to 350 degrees
  In a large bowl, whisk together almond flour, tapioca starch, cinnamon and salt.
  Add in honey, 3 tbsp of your melted butter, milk and combine until dough forms. Dough will be sticky. Spread dough thinly onto parchment paper lined baking sheet to form large rectangle. Bake for 15-18 minutes, until golden (browning a touch around the edges). (See tips section in post above for no bake crust).
  Cool COMPLETELY, then break up into chunks and pulse in food processor until you have fine graham crumbs. Slowly add in remaining butter and pulse again. Spread graham mixture into the bottom of a parchment lined (or greased) springform pan. Set aside.

• Step 2

  For The Cheesecake Filling:
  In a large mixing bowl (use a stand mixer or hand mixer), add yogurt, honey, melted butter and vanilla extract. Blend until smooth.
  Add in cream cheese and blend again until smooth. Sift arrowroot starch overtop and blend until incorporated evenly. Add eggs, one at a time and mix together until smooth.

• Step 3

  Pour cheesecake batter into your springform pan, over the graham crust. Place pan on top of a cookie sheet and slide it into the oven. Bake at 330 degrees for 50-55 minutes. Outer edges will be golden and middle will be just a bit jiggly. Carefully remove from oven and gently place cheesecake pan on wire rack to cool. DO NOT unlatch the springform pan at this time. Cool 45 minutes, then place into refrigerator for 8-12 hours and allow to fully firm.

• Step 4

  After cheesecake is cooled, melt your chocolate and stir in coconut oil until smooth. Add in maple syrup and mix again until smooth. Drizzle chocolate over cake as desired and let it set in the freezer for 10 minutes. Once the chocolate hardens, it will remain set. Garnish with raspberries and mint leaves if desired and serve! Cover + refrigerate leftovers, enjoy!!

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