This is one of the simplest and yet most decadent cheesecakes on the planet..enjoy...there will be no leftovers, ever!!
This recipe makes a small 9 1/2 inch round cheesecake.
if you double the recipe keep the cheesecake pans the same and make 2 x 9 1/2 inch Cheesecakes.
Cut a piece of parchment the same size as the base of the pan, and another 2 inches wide strip to go round the sides of a spring form baking pan.
The crust
In a small bowl mix the following together:
1 cup raw wheat germ
1/2 cup whole wheat flour
1/2 cup finely chopped walnuts ( not chopped fine as walnut flour)
1/2 cup unsweetened shredded coconut
Stir in the following, melted
1/4 cup dairy butter or coconut butter/oil
Mix well to form a crumble and then layer it in the prepared pan and use fingers to mold up the sides approx 1 1/2 inches forming the surrounding crust, then tamp the rest over the base of the pan.
Keep hands less sticky by dipping in water and shaking off excess, before molding the base.
Set aside the base.
PREHEAT OVEN 325F MIDDLE SHELF
The filling:
1 1/2 pounds room temp. cream cheese
1/2 cup warmed honey
2 large eggs at room temp
pinch of sea salt
1tsp vanilla extract
1 tsp lemon juice
Whip everything together to form a smooth custard.
Gently fill the raw crust, and fill evenly.
Place the cheesecake on a lined cookie sheet and bake for 20-25 mins.
Remove from the oven and gently pour over the topping (recipe follows).
Topping:
1 cup plain live yogurt
2 tbsp runny honey at room temp.
Whip together then spread evenly on top of the cheese cake and bake a further 5-10 mins more.
Remove from oven and cool on cookie sheet on wire rack.
When cold enough remove from cookie sheet, well wrap and place in fridge overnight before cutting, use a sharp serrated knife.
Remove the cheesecake from the pan before cutting.
Variations:
use any raw nut of choice
add some chopped walnuts to the custard before baking (they will sink to the bottom)
drizzle with more runny honey or offer it as you serve the cheesecake.
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