About the Recipe
Ingredients
Crust:
1 c. Cashews
¼ c. Brazil Nuts
1 c. Medjool Dates, pitted
¼ tsp. Sea Salt
½ tsp. Butter Extract
½ tsp. Vanilla Extract
1 Tbsp. Cacao
Cheesecake:
1 lb. 8 oz. Cream Cheese, room temp.
3 Tbsp. Monk Fruit Sweetener, or like
3 Tbsp. Cacao Powder
1/4 c. Sour Cream full fat, room temp.
2 tsp. Banana Extract
1 c. Banana, mashed approx. 2 1/2 bananas
3 Eggs, large, room temp.
Preparation
Preheat oven 350°F
Line bottom of 10 in. spring form pan with parchment paper
Place Cashews and Brazil Nuts in food processor, make course nut flour
Add Medjool Dates, blend
Add remaining crust ingredients and blend well
Mix well, so that crust will hold together
If crust is a bit greasy dab it with paper towel (it was over mixed but is fine)
Bake 15 minutes, turn oven off
Let crust cool completely approx. 1 hour
Preheat oven 300°F
Place Cream Cheese, Monk Fruit Sweetener and Cacao in medium bowl
Place mix on low until combine
Add Sour Cream and Banana Extract mix on low
Add Mashed Banana, mix on low
Add Eggs, one at a time blend well between each addition
Scrape, mix, done
Wrap spring form pan with tin foil to cover bottom and up sides
Place prepared spring form pan into a large roaster
Pour Cheesecake into spring form pan
Pour 1” boiling water in roaster, be sure not to get any water in Cheesecake pan
Place in oven on middle rack
Bake 1 hour 30 minutes
Shut oven off, leave cheesecake in oven with door ajar for 30 minutes
Loosen tin foil off spring form pan, remove pan from roaster place on cooling rack for 30 minutes
Take a knife and place between cheesecake and side of pan, run knife around cake to loosen from cake from side of spring form pan
Open hinge of pan and remove the side
Let cool 1 hour – 1 1/2 hours
Place flat pan on top of cheesecake and flip cake over
Remove bottom and parchment paper
If it is a bit wet use paper towel to dab
Place serving plate on bottom flip back over
Let sit 1-2 more hours then cover with plastic wrap and store in fridge overnight
Remove plastic wrap
Using a heated sharp knife cut cake (heat knife by running hot tap water over it, dab it dry and cut)
Serve with heavy cream