I prefer to use all organic ingredients and recommend you to do the same if possible.
Ingredients for crust:
2 cups of raw plain slivered almonds
¼ cup unsalted butter
½ tsp of sea salt
1 8oz package of cream cheese, light
1 8oz package of whipped cream cheese
1 5oz package of creamy goat cheese
1 5-6oz container of nonfat Greek yogurt
1 teaspoon of vanilla
¼ whole milk (raw is fine)
3 slightly beaten eggs
¾ cup of stevia
¼ cup sugar in the raw
Whipped Cream Topping:
½ pint of whipping cream
1 tsp of vanilla
2 tbls of stevia
Raw cacao nibs or your favorite berries
Preheat oven to 375. Serves 12-16.
Blend almonds in food processor until coarsely chopped, then add in melted butter and blend until evenly distributed. Place ingredients in bottom of spring pan and press down firmly. Set aside.
Clean out food processor to make filling.
Blend all filling ingredients in food processor until all ingredients are mixed, do not over blend.
Pour into spring pan and bake for approximately 40-45 minutes, look for filling to be set but doesn’t need to be too stiff as it will continue to firm up as it is cooling. Let cool for a minimum of 2 hours at room temperature before putting into fridge to chill for an additional 4 hours.
Whip in kitchen aid or with beaters until soft peaks form. Don’t over beat or it will get stiff and curd like. Use as much whipped cream as you like to top your chilled cheesecake. Sprinkle with raw cacao nibs or your favorite berries.