Cheesecake w/ Coconut-Almond Crust
- Total Time: 30m
- Servings: 10
- Serving Size: 1 slice
- Level: Medium
2 cups almond meal
1/2 cup plus 3 Tbs coconut sugar
1/4 cup coconut oil, melted
3 cups siggi’s Plain 0% Skyr
2 tsp pure vanilla bean extract
1 1/2 Tbs cornstarch
1 pint mixed berries
Preheat the oven to 350* F. Prepare a 9inch springform pan by buttering the bottom and sides of the pan.
In a medium bowl, combine the almond meal, 3 Tbs coconut sugar, and coconut oil. Press the combined mixture into the bottom of the prepared spring form pan and set aside.
In a large bowl, blend the yogurt, eggs, 1/2 cup coconut sugar, vanilla extract, and cornstarch with a whisk or hand mixer. Pour the skyr mixture into the prepared pan.
Bake for about 20 minutes, or until golden brown along the edges and wobbly in the center. Cool the cake to room temperature and then refrigerate for at least 2 hours. When cooled, top with mixed berries and enjoy!
The cake will be dense and delicious!