2 lbs cream cheese
12 oz Wholesome Organic Cane Sugar
1/8 oz salt
1 whole egg
1 egg yolk
10 oz white chocolate
1/2 cup heavy cream
1/2 vanilla bean
Fresh strawberries, sliced (optional garnish)
For the crust
8 oz almonds, ground
12 oz macadamia nuts, ground
1 handful Wholesome Organic Coconut Palm Sugar
1 handful bread flour
Cream together cream cheese and organic sugar.
Add eggs and egg yolks.
In double boiler melt white chocolate. Scald heavy cream with orange zest, and vanilla bean.
Strain into cream cheese mixture.
Mix on low speed 3 minutes, scraping occasionally.
Line pan with parchment and pan spray.
Make crust by combining ground nuts, organic coconut palm sugar and bread flour. Press down in bottom of cake pan to ¼’ thick.
Pour cheesecake batter over crust.
Bake at 220 degrees F for approximately 25 minutes. It will be soft to touch, but finger pressed on center comes away clean.
Cool at room temperature. Freeze to cut bar. Serve with fresh strawberries.
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