GSM Recipes: Pomegranate Banana Cheesecake with Chocolate!

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.

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.

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.

12 - Bake for about one hour.

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.