Teriann Carty

CRUST

Preheat oven to 350d. Spray an 8” springform pan with nonstick coconut spray and set aside. Mix crust ingredients in a medium size bowl and then stir in melted butter. Mix thoroughly. Firmly press the mixture into the bottom and up the sides of springform pan using a measuring cup. Bake for 10 minutes in a pre-heated oven. Set aside to cool completely while you prepare the filling.

FILLING

Preheat oven to 350d. Spray an 8” springform pan with nonstick coconut spray and set aside. Mix crust ingredients in a medium size bowl and then stir in melted butter. Mix thoroughly. Firmly press the mixture into the bottom and up the sides of springform pan using a measuring cup. Bake for 10 minutes in a pre-heated oven. Set aside to cool completely while you prepare the filling.

In a high speed blender add all filling ingredients up to cranberries. Blend until smooth. This should yield just over 4 cups of filling. Pour 2 1/2 cups of filling onto prepared crust. Tap several times to release air bubbles. Place in freezer to set for 30 minutes-1 hour. Meanwhile add cranberries and maple syrup into the remaining filling and blend until smooth again. Once middle layer is set, pour top layer onto it. Tap again and place back in freezer until ready to serve.

Take out of freezer and place in fridge for approximately 4 hours before slicing. Gently remove springform from the cheesecake and place onto a serving stand. Use an offset spatula to smooth out any rough edges from separation.

Decorate with candied cranberries and anything else you choose!

Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.