Our Friend Mark’s Awesome, Festive, Ricotta Cheesecake!!
1 Cup of graham wafers crushed (or gluten free graham wafer substitute)
1 Cup of buckwheat grits
2 TBSP melted butter (or dairy free butter substitute)
2 TBSP cocoanut oil
Pinch of salt
450 gm of sheep milk ricotta
2/3 cup of sugar or “Splenda”
1/2 cup of agavae
3 eggs (or egg substitute)
3 TBSP of flax meal with 6 TBSP of water
1/2 of light sour cream (or sour cream substitute)
1/2 sheep milk yogourt
3 TBSP of all-purpose flour (or flour substitute)
3 TBSP of amaranth flour
1 TBSP of lemon rhind
1/2 TSP of vanilla
Mix first five ingredients in a bowl. Grease a 9″ sping-form pan. Place crumb mixture in a pan and press down. Bake at 350 degrees for 8 – 10 minutes. Cool.
In a medium bowl, mix the ricoctta, cream cheese, yogourt, flax meal and sugar until smooth. Add the eggs, agavae, sour cream, flours, lemon rhind, and vanilla until smooth once again. Pour the mixture over the crust. Cover the bottom of the pan with foil and then place the entire pan into a second glass dish with approximately 1″ of water. Bake at 325 degrees for 60 minutes. Cool for 8 hours in the refridgerator and…. enjoy!