Coconut and Almond Flour Cheesecake

Instructions:

For the crust:

1. Put soft butter and coconut oil into a bowl. After that beat them with a mixer.
2. Add 2 tbsp (30 g) of sweetener and beat until fluffy.
3. Put eggs, milk and 1 tsp of vanilla to the fluffy mixture and beat again.
4. Add coconut flour, almond flour and baking powder to another bowl and mix well.
5. Add dry ingredients into the bowl with butter and mix well.
6. Take a baking form (26 cm or 10″). If necessary, cover the form with parchment paper.
7. Put the dough into the baking form. After that, spread and flatten with your hand.
8. Bake at 190℃ (375℉) for 10 minutes or until golden brown.
9. Let the crust to cool down.

For the cheesecake:

1. Whisk whipping cream using mixer.
2. Cube cream cheese and put into another bowl.
3. Mix cubed cream cheese with 6 – 7 tbsp (70 g) of sweetener and 2 tsp of vanilla extract until smooth.
4. Add whipped cream to the cream cheese mixture and stir together with a mixer or a spatula until smooth. If using mixer, then do it at lower speed for less than 1 minute.
5. Spread the cheesecake filling over the crust.
6. Cover with plastic wrap and place in a fridge for 4 hours or overnight.
7. Take out cheesecake from the baking form and place on a plate. Serve with a cup of tea or coffee.