Gluten, Dairy and Refined Sugar Free, as per usual.
I am telling you this smells and tastes BETTER than cheesecake.
When my friend Kallie brought this over for our Tuesday Lunchathon after our Tuesday song-writingathon, I asked her to co-chef my cookbook album, and she said heck ya!
Anyways had to share this with you, I think the brands are crucial so links to ingredients but go ahead and use what you like.
Toasted Caramel Graham PleeseCake
It's got a chewy toasty crust, it's got that weird ricotta-like thick baked in new york style filling, it's got greek inspired yogurt glaze, and it's got my vote.
Crust
Schar Graham Crackers crushed (or any gluten free graham cracker)
a couple of spoons of Myokos Butter until it is sticky and all mixed
coconut sugar
Filling
Kite Hill Cream Cheese
2 eggs
agave
Vanilla
sea salt
Sour Cream Glaze
Kite Hill Sour Cream
small amount of agave
add corn starch if its too runny
Assemble as would a normal cheesecake
Press Crust into bottom of pan
add Filling
Bake 350 for 25 min
done when you jiggle it and the center circle is still jiggly
Let cool
drizzle with Sour Cream Glaze
