Brownie Bottom Cheesecake (Gluten Free)

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• Cooking and Prep: 8 h
• Serves: 8
• Contains:

Most cheesecakes are full of white flour, white sugar, and cream cheese. These ingredients are devoid of nutrients and have a hard impact on blood sugar and digestion. Enjoy this healthier version of a Shavuot staple. You will leave the table with a smile on your face and a light feeling in your body.

Watch Rorie bring this cheesecake to life here!

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Ingredients (15)

Gluten-Free Brownie Crust

• 1/2 cup Gefen Almond Flour

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  Gefen Almond Flour

• 1/4 cup Gefen Unsweetened Cocoa

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  Gefen Cocoa Powder

• 2/3 cup coconut sugar

• 1/4 teaspoon baking powder

• 1/2 cup avocado oil or oil of choice

• 2 eggs

• 1 teaspoon Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

Cheesecake Filling

• 1 pound farmer cheese

• 1 6-ounce container plain unsweetened Greek yogurt

• about 1/3 cup Gefen Honey (see note)

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  Gefen Pure Honey

• 3 eggs

• 2 teaspoons Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

• 1/2 teaspoon lemon juice plus 1 teaspoon grated lemon rind

• 1 tablespoon arrowroot starch (optional, but recommended to produce a firm texture)

Garnish

• berry topping or fresh berries

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Start Cooking

For the Crust

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl or the bowl of a standing mixer, combine dry ingredients.

3. Add wet ingredients and mix until a smooth batter forms (use a hand mixer if you’re not using a standing mixer). The batter will be a little thicker than a typical brownie batter.

4. Spray an eight- or nine-inch round springform pan with oil. Pour in batter and spread with a spatula or back of a spoon.

5. Parbake for 15 minutes on the center rack.

For the Filling

1. With a hand blender, blend farmer cheese and yogurt. Add remaining ingredients and mix until a thin batter forms.

2. Pour batter on top of cooled brownie layer. Bake for 50 minutes.

Note:

For a sweeter cheesecake, adjust honey to 1⁄2 cup. If you have a "Full ‘N Free palette," decrease honey to 1/4 cup.

To Serve

1. Allow the cake to cool completely, then cover and refrigerate overnight before serving. Top with fresh berries or as desired.