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Ingredients

• Macaroon Crust (plus cookies):
• 4 egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon cream of tartar
• 1 1/4 cups organic whole sugar
• 1/4 cup Tropical Traditions coconut flour
• 1/4 teaspoon salt
• 2 1/2 cups flaked, unsweetened dried coconut
• cheesecake filling:
• 5 (8 oz) packages cream cheese, softened
• 1 cup organic whole sugar
• 3 tablespoons Tropical Traditions coconut flour
• 1 teaspoon vanilla extract
• 1 tablespoon pineapple frozen juice concentrate, thawed
• 1 cup sour cream
• 4 eggs

Description

This A Gluten-free Cheesecake With A Macaroon/meringue Type Crust. The Filling Is Thick And Creamy But Not Too Sweet. Serve Topped With Fluffy Vanilla Frosting And Fresh Fruit Or Pie Filling. Honey Can Be Used In Replace Of The Juice If Needed. Recipe Is

Group Recipes