Spiced Paleo Berry Baked Cheesecake

Allergens

Dairy (cheese), Eggs, Nuts (almond)

Ingredients

• 1 1/2 cups almond flour 1/4 cup melted coconut oil 2 tablespoons honey Pinch of salt 3 packages cream cheese (8 oz each), softened to room temperature 1/2 cup honey 2 large eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups fresh mixed berries (strawberries, blueberries, and raspberries) Fresh mint leaves for garnish

Instructions

1. Preheat your oven to 350°F (180°C). In a medium bowl, mix the almond flour, melted coconut oil, 2 tablespoons honey, and pinch of salt until a dough forms. Press this mixture into the bottom of a greased 9 inch springform pan.
2. Bake the crust for 10 minutes, then remove from the oven and let cool.
3. In a large bowl, combine the softened cream cheese, 1/2 cup honey, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves until smooth and well blended.
4. Pour the cheesecake mixture over the cooled crust.
5. Arrange the mixed berries on top of the cheesecake batter, pressing them gently into the surface.
6. Bake for 35 40 minutes or until the center is slightly jiggly but set. Remove from the oven and let it cool completely before chilling in the refrigerator for at least 4 hours or overnight.
7. Serve with a sprinkle of fresh mint leaves, and enjoy the sensory journey through Morocco's vibrant markets.

Chef’s Insight

For an extra touch, drizzle the cheesecake with melted chocolate or caramel.

Notes

This dessert is perfect for a special occasion or a decadent weekend treat.