Crust
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1/2 cup softened butter
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1/3 cup organic sugar
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1 cup light spelt flour
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rind of 1 organic lemon
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Mix ingredients together and press into buttered 10” springform
pan. Bake at 350ºF for 12 minutes. Let cool.
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Cheesecake
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3 cups or 3 pkgs. cream cheese
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1/2 cup light agave nectar
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3 eggs
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1 Green & Black's white chocolate bar (100g) cut into pieces
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Melt chocolate over double boiler. Whip cream cheese with eggs and
agave nectar. Add in melted white chocolate. Pour over cooled crust.
Bake at 400º F for 10 minutes. Reduce heat to 325ºF and continue
baking for 40-50 minutes or until cheesecake is firm in centre. Let
cool at room temperature completely and then refrigerate overnight.
Prepare topping in the morning.
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Topping
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3 cups frozen raspberries, thawed
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1/4 cup organic sugar
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2 tbsp. arrowroot flour
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Place thawed raspberries in a strainer for a half hour (with
a bowl underneath to catch the juice). Remove juice
to a saucepan and heat over medium heat. Whisk in
sugar and arrowroot flour. Mixture will thicken and
become clear (not cloudy). At this point, add in
raspberries. Let mixture cool and spoon on
top of cheesecake.
Refrigerate at least a couple of
hours before serving.
by: Sandy Pomeroy
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