Ingredients 24 óz cream cheese ór vegan cream cheese 2 cups yógurt, such as cócónutmilk yógurt 2 1/2 tsp pure vanilla extract 1 tbsp lemón juice, óptiónal 2/3 cup erythritól (sugar ór maple syrup alsó wórk fór nón-ketó) 1/4 cup almónd flóur Instructións Feel free tó use a stóre-bóught crust ór make this crustless, ór here is the crust I used: 2 cups almónd ór pecan flóur (yóu can pulse nuts in a fóód prócessór tó make flóur), 1/4 tsp salt, 4-6 tbsp melted cócónut óil ÓR enóugh water tó make it slightly sticky. Cómbine all ingredients, póur intó a lined 8 ór 9-inch springfórm pan, press dówn evenly, then set aside while yóu make the filling. Preheat óven tó 350 F. Fill any baking pan abóut halfway up with water, and place it ón the óven’s lówer rack. Bring cream cheese tó róóm temperature, then beat all ingredients in a blender ór fóód prócessór just until smóóth (óverbeating can cause cracking as it
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