Name: Baked Chocolate Cheesecake
Prep time: 135 min
Cook time: 315 min
Total time: 450 min
Yield: 9 servings
Ingredients: 1 cup almond flour; 0.25 cup arrowroot starch; 3 tbsp cocoa powder; 0.25 tsp sea salt; 3 tbsp refined coconut oil ((solid, not melted)); 3 tbsp maple syrup; 1 cup raw cashews; 1 cup coconut cream; 8 oz plain vegan cream cheese; 1 tbsp arrowroot starch; 0.6666666666666666 cup maple syrup; 1 tbsp melted refined coconut oil; 0.5 scant cup cocoa powder; 0.125 tsp sea salt; 12 oz fresh or frozen raspberries; 2.5 tbsp maple syrup; 1.5 tsp arrowroot starch

Instructions

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1

Preheat oven to 350 degrees F (176 C). Line a loaf pan (or 8x8 inch baking dish) with parchment paper. Set aside.
2

For the crust: To a medium bowl, add almond flour (1 cup), arrowroot starch (0.25 cup), cocoa powder (3 tbsp), and sea salt (0.25 tsp). Stir to combine. Add refined coconut oil (solid) (3 tbsp) and cut into the dry ingredients. The mixture should look like wet sand. Add maple syrup (3 tbsp) and stir until combined.
3

Transfer mixture to the parchment-lined loaf pan and spread evenly, pressing down firmly. Bake the crust for minutes (15) or until dry and slightly firm. Remove from oven and cool. Reduce oven temperature to 325 F (162 C).
4

For the filling: While the crust cools, add all filling ingredients (raw cashews (1 cup), coconut cream (1 cup), plain vegan cream cheese (8 oz), arrowroot starch (1 tbsp), maple syrup (0.667 cup), melted refined coconut oil (1 tbsp), cup cocoa powder (0.5 scant), and sea salt (0.125 tsp)) to a high-speed blender. Blend on high until very smooth and creamy (about minute (1)), scraping down sides as needed.
5

Taste and adjust flavor as needed, adding more [maple syrup] for sweetness, [sea salt] for balance, or [cocoa powder] for richer chocolate flavor.
6

Pour the filling onto the pre-baked crust and tap the pan on the counter to release air bubbles.
7

Bake for [45-50 minutes], until the top is tacky and the center is slightly jiggly. (The center may sink slightly upon removal, which is normal).
8

For the optional raspberry sauce: While the cheesecake bakes, place fresh or frozen raspberries (12 oz) in a medium saucepan over low heat. Smash raspberries until no large pieces remain. Add maple syrup (2.5 tbsp) and arrowroot starch (1.5 tsp) and stir to combine.
9

Turn heat to medium-high and stir constantly until the mixture bubbles slightly. Lower heat to medium and continue stirring for [5-10 minutes] until the sauce thickens and turns a rich red color. Cool completely before serving (strain for a smoother sauce).
10

Once baked, let the cheesecake rest for minutes (20) at room temperature, then transfer to the refrigerator (uncovered) to cool completely. Cover and refrigerate for a total of [5-6 hours], preferably overnight.
11

To serve, lift the cheesecake out of the pan using parchment paper and cut into slices. Drizzle with the raspberry sauce. Store leftovers covered in the refrigerator for up to [3-4 days].