This is the most amazing recipe I have come up with!! My mom makes this great cheesecake with vanilla jello pudding.....I never thought I would find a good substitute but this one comes really close to the real thing. It does not store well, more than a day or two, so feel free to eat it up as quickly as possible....you know.....so it doesn't go bad......
This recipe makes 3 (4") spring form or pie tins, 1 -8 inch spring form, or 8 muffin tin size cheesecakes.
1 1/4 c. almond flour
3 T. shortening or butter
1 tsp. honey
Combine all ingredients together using your fingers. Press evenly into the bottom or your pan or pans. Bake at 300 degrees for 15 minutes or until lightly browned. Cool completely before filling.
3/4 c. unwhipped SCD Whipping Cream
3/4 tsp. unflavored gelatin
2 T. hot water
1/3 c. honey
1 T. vanilla
1 c. yocheese
1/2 tsp. lemon zest
Combine water and gelatin in a small bowl. Stir, then microwave for 5 seconds, stir again. Microwave 5 more seconds and stir, continuing until gelatin is dissolved. In another bowl beat the whipping cream till thick and stiff. Set aside. In still yet another bowl (trust me this is worth all the dishes!) beat together yocheese, honey, vanilla, lemon zest, and the gelatin mixture until smooth. Fold in whipped cream till thoroughly mixed. Pour into cooled crusts and refrigerate at least 4 hours before serving. Garnish with fresh fruit, Berry Compote, or nothing at all! I used Berry Compote but strained it to remove the fruit and seeds.