Month: December 2020

in a bowl of a stand mixer, put the egg, salt, vanilla and sugar.

Whisk for few minutes until smooth.

Add the butter and whisk more.

Add the almond flour, all purpose flour, baking powder, and cornstarch.

Mix with a spoon to just combine.

Form walnut size balls and put them in a bowl of coconut sweetened flakes.

Coat the balls with coconut and place them in a baking sheet lined with parchment paper.

Gently press a cherry or half of it in the center of each ball.

Bake at 350°F preheated oven for about 20 minutes.

Immediately after taking the cookies out of the oven, press the cherries down as they tend to come up with the balls rising during baking.

Let cool and store in airtight container.

First, prepare the crust.

Put the graham crackers in a food processor and process until they are crumbs (1 cup crumbs).

Put the graham cracker crumbs in a bowl.

Add sugar, then the melted butter.

Mix well until everything is incorporated (sandy texture).

Pour the mixture in a greased 7 inch springform baking pan.

Spread the crumbs mixture evenly in the bottom of the pan and up the sides.

Use a cup to press down on the mixture all over the bottom and the sides of the pan.

Bake at 350°F preheated oven for 8 minutes.

Let cool.

Prepare the filling.

Cream together the cream cheese and sugar.

Add the egg, salt and vanilla then whisk for few minutes. Make sure to scrape down the edges of the bowl from time to time.

Add sour cream and heavy cream.

Whisk until creamy and smooth.

Pour the cream cheese filling over the crust.

Bake at 350°F preheated oven for 15 minutes then reduce the heat to 250°F and continue baking for 40 minutes more.

Since the cheesecake does shrink as it cools, run a knife around the edges to loosen it from the ring of the springform pan.

Let cool at room temperature for 30 minutes.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Open the springform pan and remove the ring.

Slice the cheesecake.

Enjoy.