Gather the following ingredients:
- 2 ripe bananas peeled and mashed.
- 24 oz. cream cheese bring to room temperature.
- ¾ cup brown sugar or agave.
- 5 large eggs or egg substitute.
- 1tsp vanilla.
- ¼ teaspoon salt.
- 8 oz. dark chocolate
- 3 tabs butter or butter substitute or original cow ghee (homemade).
- 3 tabs brown sugar.
- 6 oz. flax seed.
- 4 oz. buckwheat flour or gluten free flour.
Method:
1 - Pre-heat oven to 325 degrees F.
2 - Place chocolate, 3 tabs brown sugar, flax seed and buckwheat in a food processor.
3 - Pulse until mixture is constiant (it should be a bit coarse).
4 - Press this mixture into the bottom of a 9-10 inch spring form pan.
5 - Using a mixer, cream together the cream cheese, sugar and salt.
5 - Using a mixer, cream together the cream cheese, sugar and salt.
6 - Add eggs on at a time, making certain to mix properly.
7 - Add the bananas, pomegranate juice and vanilla.
8 - Mix on medium speed until the mixture is smooth.
9 - Pour this mixture into a prepared pan.
9 - Pour this mixture into a prepared pan.
10 - Sprinkle remaining pomegranate juice evenly over the top of the cheesecake batter.
11- Place the pan onto a cookie sheet and place in the oven.
11- Place the pan onto a cookie sheet and place in the oven.
12 - Bake for about one hour.
13 - Let cheesecake cool slowly at room temperature for about 30 minutes.
13 - Let cheesecake cool slowly at room temperature for about 30 minutes.
14 - Now place it in the refrigerator.
15 - Let the cheesecake cool completely before removing it from the pan. This is at least 6 hours or even overnight.
And when it's done, you will have a deliciously healthy snack! Enjoy.
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