Tropical Pineapple Carrot Cheesecake Delight
Ingredients:
For the Crust:
2 cups macadamia nut cookies, crushed
1/2 cup melted coconut oil
For the Cheesecake Filling:
1 cup finely shredded carrots
1 cup finely chopped fresh pineapple, drained
3 packages (8 oz each) mascarpone cheese, softened
1 cup demerara sugar
1 teaspoon Hawaiian vanilla extract
3 large organic eggs
1/2 cup coconut yogurt
1/4 cup almond flour
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
For the Topping:
Whipped coconut cream
Carrot ribbons and pineapple slices for garnish
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, combine the crushed macadamia nut cookies and melted coconut oil.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
Make the Filling:
In a large bowl, beat the mascarpone cheese, demerara sugar, and Hawaiian vanilla extract until smooth.
Add the eggs one at a time, beating well after each addition.
Mix in the coconut yogurt, almond flour, cardamom, and allspice until just combined.
Gently fold in the shredded carrots and chopped pineapple.
Bake the Cheesecake:
Pour the cheesecake mixture over the crust in the springform pan.
Bake for 60-70 minutes or until the center is almost set.
Cool the cheesecake in the pan on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen it.
Cool completely before removing the springform pan rim.
Refrigerate for at least 4 hours or overnight for best results.
Add the Toppings:
Before serving, top the cheesecake with whipped coconut cream.
Garnish with delicate carrot ribbons and fresh pineapple slices.
Details:
Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Calories: 450 kcal per serving
Servings: 12 servings
Enjoy this exquisite blend of tropical flavors and creamy richness for a truly unique dessert experience!
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