Gluten Free Cheesecake Recipe
With Raspberries and Avocados

FOR THE CHEESECAKE

1 cup *crushed walnuts
1 cup *crushed gluten-free graham cookies
1/2 cup + 1 tbsp. organic cane sugar, divided
1/4 cup melted butter
1 - 8 oz. size pkg gluten-free cream cheese
2 ripe avocados
1 tbsp. lemon juice
1 1/2 cups organic whipping cream
2 tbsp. Agar Agar flakes

*crush walnuts and cookies in a blender.

FOR THE TOPPING

2 cups organic frozen raspberries, thawed
1/4 cup organic cane sugar
1/4 tbsp. arrowroot flour

FOR THE CHEESECAKE

In a bowl, using a fork, combine the crushed walnuts and the crushed cookies with the 1 tbsp. of cane sugar.

Add the melted butter and mix with a fork until well combined.

Press crumb mixture into the bottom of a greased 9" spring form pan, and bake at 350° F for 10 minutes.

Remove from oven, and allow crust to cool.

Place the whipping cream in a small pan, and sprinkle the Agar Agar flakes over the cream. Allow mixture to stand for 10 minutes.

After 10 minutes, heat over medium-low heat, for about 10 minutes; mixture will thicken. Stir almost constantly to avoid sticking and burning, then set aside.

Cut avocados and scoop out the flesh.

Transfer the scoops of avocado into a blender or food processor, and add the cream cheese, hot whipping cream mixture, the 1/2 cup of cane sugar and lemon juice.

Process until smooth, and then pour over cooled walnut crust.

Allow cheesecake to set for a few hours prior to slicing.

FOR THE TOPPING

Place the thawed raspberries in a sieve, over a bowl for about one half hour, to allow juice to collect in the bowl.

Remove the juice and add it to a pan.

Heat the juice on medium-low heat, and slowly add and whisk in the sugar, and the arrowroot flour.

Mixture will thicken and become clear. When mixture has become clear, add the raspberries to the mixture.

Allow the topping mixture to cool, and spoon over top of cheesecake.

Refrigerate a few hours before serving.

Enjoy this GLUTEN FREE Cheesecake!