Recipe:
Crust -
1 cup almond meal
1/2 cup finely chopped almond
1/4 tsp organic ground cinnamon
3-4 Tbsp melted grass-fed butter
Cheesecake -
200-250g cream cheese (softened)
1 1/2 cup greek yogurt
1 big piece butter nut squash (made about 1 cup puree)
2 Tbsp organic sugar cane
4 eggs
1 knob fresh ginger (minced)
1 tsp vanilla extract
(1) For the crust, mix all ingredients in a bowl and pour the almond crust mixture into a baking casserole. Press firmly till it is properly flatten.
(2) Bake in preheated oven at 175c for 10 minutes or till the crust is set and look brown.
(3) For the cheese cake, using a stand mixer -beat cream cheese, yogurt and puree till smooth. Add in eggs, minced ginger and vanilla extract and continue to beat till it forms a smooth batter.
(4) Place a pan of hot water onto the bottom rack of the oven to reduce cracking of the cheesecake.
(5) Pour the batter over hot crust baked earlier and bake at 165c for 1 hour.
(6) Once done, let the cake cool at room temperature and chill slightly before serve.
Recipe adapted from: http://allrecipes.com/recipe/gluten-free-pumpkin-cheesecake/
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