Tropical New York Style Cheesecake

1. 1

   Crust: Preheat oven to 300 degrees F.

2. 2

   Grease spring-form pan with coconut oil and dust with additional coconut flour or line with wax paper or parchment.

3. 3

   In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff.

4. 4

   Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.

5. 5

   Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.

6. 6

   Filling: Preheat oven to 325 degrees F. Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended.

7. 7

   Add pineapple juice concentrate and sour cream; mix well.

8. 8

   Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

9. 9

   Bake for 1 hour and 10 minutes or until center is almost set.

10. 10

    Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

11. 11

    Top with fresh sliced strawberries and vanilla frosting or cherry or blueberry pie filling. Store in the refrigerator.

* Per serving · 4 servings · Values may vary.