Cheesecake

This gluten-free cheesecake is a rich and creamy dessert that melts in your mouth, featuring a delightful almond and coconut crust. Perfectly portioned for two, it's a sweet indulgence that satisfies any cheesecake craving.

Ingredients

• Cream cheese - 227 grams
• Granulated sugar - 50 grams
• Vanilla extract - 1 teaspoon
• Egg - 1 large
• Sour cream - 60 grams
• Almond flour - 50 grams
• Unsweetened shredded coconut - 30 grams
• Butter - 30 grams (melted)
• Salt - a pinch

Steps

1. Preheat the oven to 160°C (320°F).
2. In a bowl, combine almond flour, shredded coconut, melted butter, and a pinch of salt to form the crust mixture.
3. Press the crust mixture into the bottom of a small, greased 6-inch (15 cm) springform pan evenly.
4. In a separate bowl, beat the cream cheese until smooth, then add the sugar and continue to mix until well combined.
5. Add the vanilla extract, egg, and sour cream to the cream cheese mixture and blend until smooth and creamy.
6. Pour the cream cheese mixture over the prepared crust in the springform pan.
7. Bake in the preheated oven for 25-30 minutes or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 10 minutes.
9. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 25 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 250 mg
• Cholesterol: 75 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Contains protein from cream cheese and almond flour, supporting muscle health.
• Coconut provides healthy fats that can support heart health and may improve cholesterol levels.

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