|Cheesecake and Berry Compote Topping|
1 1/4 cup almond flour
3 Tbs. butter
1 tsp. honey
Preheat the oven to 300˚F. Mix all the ingredients together and press into a 8" pie tin. Cook for 15 min. until it begins to brown. Remove and cool in refrigerator.
2 Tbs. water
3/4 tsp. unflavored gelatin
2 cups SCD yogurt
1/3 cup honey
1 Tbs. vanilla
1/2 tsp. lemon zest (optional)
Once the crust is in the oven, begin working on the filling. Mix the water and gelatin in a small bowl and microwave for 5 seconds, then stir. Microwave for another 5 seconds and stir, and continue repeating until the gelatin is completely dissolved. In a separate bowl, mix the yogurt, honey, vanilla, and lemon zest together. Add the gelatin to the mixture and mix thoroughly. Pour into the cooled crust and let set, about 4 hours.
Berry Compote Topping:
*Real simple recipe. Just make sure you give it time to cool. Make it the night before, and it'll be just fine. In fact, the crust doesn't even need to be that cooled before you add the filling.
*The topping takes about 20 minutes to make. Either make it the night before, or plan accordingly, or top with fresh fruit.
*The recipe I used suggested that you drain the yogurt with a cheesecloth. That takes about 24 hours and personally, my cheesecake turned out just fine without draining it. You will get a denser cake, but plan accordingly.
*Original recipe: http://heal-balance-live.blogspot.com/2009/09/scd-cheesecake.html