20 minutes + chilling
Crust: 1 cup Anthony's Blanched Almond Flour 3 tablespoons maple syrup 2 tablespoons Anthony's Coconut Oil 1 teaspoon Anthony's Maqui Powder Filling: 16 ounces cream cheese 10 tablespoons maple syrup 1 tablespoon vanilla extract 3 tablespoons half and half 2 tablespoons Anthony's Maqui Powder 1/3 cup Anthony's Coconut Oil, melted Sauce: 1/2 cup lemon juice 1/4 cup maple syrup 1/2 teaspoon Anthony's Maqui Powder 1/3 teaspoon Anthony's Xanthan Gum
Crust: In a mixing bowl, combine all crust ingredients and mix well. Press into the bottom of a 9" round springform pan. Filling: In a mixing bowl, combine all ingredients except coconut oil and beat with hand beaters for 5 to 10 minutes. Beat in coconut oil. Spread evenly over crust in pan. Chill until firm (at least 4 hours, or overnight) Sauce: In a small saucepan, mix together the lemon juice, maple syrup, and maqui powder. Bring to a simmer. Whisk in xanthan gum and simmer for just a minute or two. Transfer to a bowl and chill until cold. Serving: Cut cheesecake and serve with a little bit of lemon sauce with each.