Blood Type Diet Recipe

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New York-Style Cheesecake

• 
  Crust:
  
  
• 1/2 cup maple syrup [or substitute BTD compliant sweetener]
• 1/4 cup walnut oil
• 1-3/4 cups spelt flour
• 1/2 teaspoon vanilla
  
  Filling:
  
  
• 32 ounces goat cheese
• 1 box (12 ounces) firm silken tofu
• 3/4 cup granulated sweetener (or 1/2 cup agave nectar)
• 1 teaspoon vanilla
• 1/3 cup white spelt flour
  
  Topping:
  
  
• 1/2 box (6 ounces) firm silken tofu
• 1 tablespoon walnut oil
• 1-1/2 teaspoons lemon juice
• 1/4 teaspoon sea salt
• 1/2 cup granulated sweetener
• 3/4 teaspoon vanilla

• Preheat oven to 375 degrees F.
• Coat a 9-inch spring form pan with nonstick cooking spray.
  
  Crust:
  
  
• Combine all crust ingredients into a small bowl or food processor and mix thoroughly.
• Press into the bottom of the prepared spring form pan. Prick with a fork and bake for 10 minutes.
• Remove from oven, reduce heat to 350 deg F and set crust to the side.
  
  Filling:
  
  
• Combine the goat cheese with the tofu in a food processor until smooth, scraping down sides when necessary.
• Add the granulated sweetener and blend until smooth. Add the flour and vanilla, blend, and pour into prepared crust.
• Place on top rack of oven, and place a shallow pan with water on the lower rack of oven.
• Bake for 50 minutes.
  
  Topping:
  
  
• While cheesecake is baking, process tofu until smooth. Add the remaining ingredients and blend.

• After 50 minutes, pull cheesecake out of oven and spread on topping.
• Bake for an additional 10 minutes.
• Turn the oven off, but leave the cheesecake in the oven for an additional hour.
• Remove from oven and allow to cool completely.
• Refrigerate at least 8 hours before serving.