Here is what you will need:
For the Crust:
2 Table spoons of maple syrup
1 1/2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda or baking powder
2 tablespoons vegetable oil
1 large egg
1/2 teaspoon vanilla extract
9 inch spring form pan
For the cheese filling:
16 ounces vegan cream cheese at room temp (I used Violife brand)
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/4 cup maple syrup (or to taste)
Electric mixer
Strawberry sauce:
Sliced strawberries or whole Strawberries if you want
1/4 cup sugar
1 teaspoon lemon juice
2 table spoons water
Medium saucepan
Directions:
1-Heat the Oven to 350 F
2- Combine all the dry ingredients in a bowl
3- In a separate bowl combine the wet ingredients
4- Stir wet ingredients with the dry ingredients
5- Pat the crust into the bottom of the pan and up to the sides in an even layer.
6- If the crust is too sticky make sure to dampen your hands to help with patting the crust
7-Bake for 10 mins or till the crust is golden/ beginning to brown
8-Remove the pan to cool
9- Add all the ingredients for the cheese filling in the electric mixer and mix well till they are well combined
10- Add the cheese filling to the crust and refrigerate
11- On to the strawberry sauce. Add the strawberries ,sugar, lemon juice, and water to a medium saucepan.
12- Bring to a boil while stirring occasionally. The strawberries will begin to release their juices
13-Simmer for about 10 minutes while making sure to stir occasionally.
14- Remove from the heat and pour over your cheesecake when it is being served!
Enjoy!
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