I made this cheesecake as a Christmas order from my coworker.
In exchange for money for the ingredients, I would get to bake it and photo it.
Unfortunately, I overbaked this one, but you can't tell because the cranberry sauce is hiding my failure.
To compensate, I baked another cheesecake, the Pomegranate Cheesecake.
I gave her the option to buy one or the other and told her I would understand if she didn't want either.
She ended up buying both, so I had to bake a third one for myself.
Though I had my doubts, she told me this was the better one.
- Set ingredients outside the fridge to warm it up to room temperature.
- Preheat oven to 177° C (350° F)
- Place a greased 9" springform in the oven.
- Combine coconut flour, sugar, salt, cinnamon, and nutmeg. Best with a food processor.
- Add eggs.
- Mix in walnuts and pistachios, without crumbling them to powder.
- Press the dough into the springform and poke holes in the bottom with a fork or toothpick.
- Bake for 10-15 minutes, until firm.
- Separate eggs. In a small dish mix egg whites with cream of tartar until stiff; set it in a fridge.
- In a large bowl, mix together cream cheese, sugar, vanilla, lemon juice, salt, and matcha until smooth.
- Add the yolks together and mix gently for a short period of time (Do not overmix). Fold in the egg whites with a spatula without deflating the whites too much.
- Bake for 50 minutes, or until golden and the center is set. Allow to cool at room temperature, then refrigerate for at least 6 hours before serving.
- In a saucepan over medium heat, bring cranberries, sugar, water, and vanilla to boil. Reduce to a simmer and keep stirring until it lightly thickened.
- Set it aside to cool down.
- Spread it after the cake has cooled down a bit.