Crust- This recipe makes two crusts, I eyeball these so they are at best approximate measures.
1 pound walnuts, ground fine. (can use any nut meal here, but walnuts taste fantastic) ½ cup coconut oil ½ cup honey 1 tablespoon molasses 1 teaspoon cake spice ½ teaspoon ground ginger (could actually do with a bit more, but that’s what I used this time).
Grease two pie plates. Add the spices and molasses to the walnut flour. Melt the oil and honey together, and pour over the walnut mixture. Combine with a wooden spoon until everything is mixed to a smooth consistency. If it looks too moist, you might add some coconut flour here, optimal consistency has it almost dry enough to crumble, but not quite. Press half the mixture into each pie plate, taking the time to get it even and pushed up to cover the sides.
Filling for one cheesecake. 1 Pound cream cheese (2 x 8 oz packs) ½ cup heavy cream 2 eggs ½ cup Maple syrup (we didn’t have sugar in the house) Zest of a lemon Juice of a lemon
Beat the cream-cheese until its fluffy- if you are doing this by hand, beat it until you’ve just about given up on it, add the cream and it will fluff beautifully. Add the cream if you haven’t already done so. Add the sugar (maple syrup, whatever you are using for sweet) Add the zest and the lemon juice… I used about a tablespoon of each Add the eggs and mix to combine well.
Pour mixture into piecrust and cook until the middle is nearly set. (40 minutes at 350 works except the crust is a bit singed, I’ll try 325 next time ).
Allow to cool, then refrigerate for 3 hours minimum before serving.