Baked CBD Cheesecake + A Day in the Life at GravityBodyAcademy.com | ArtisticVegan.com

Hi friends and family! I'm happy to bring you a new recipe and request for a more traditional baked cheesecake. A couple people were asking if you could take my cream cheese recipe and make a cheesecake and the answer is YES!

I did mix things up a bit and used CBD oil, you can go with or without that option. It's been tested and approved by the students at Gravity Body Academy who loved it, Lori wanted the recipe and others were raving! It's a keeper. The lemon zest offers that lemon flavor that you want with berries on top and CBD chocolate made by Lori Ivey for good measure!! You can't miss out on this one, get your slice with the recipe below. In love, Christa

Crust Ingredients:

• 2 Cups Finely Ground Pecans (favorite nut/seed or graham crackers)
• 6 Tbsp Melted CBD Coconut Oil (coconut butter/oil or Earth Balance)
• ¼ Cup Coconut Sugar

Cheesecake Ingredients:

• 5 Cups Vegan Cream Cheese – I used this recipe with CBD Oil ?
• 1 Cup Vegan Sour Cream – I used this recipe
• Zest of 1 Small Lemon
• 4 tsp Psyllium Husk + 1 Cup Water (4 Vegan Eggs)
• ½ tsp Salt (opt/to taste)
• 1 tsp Pure Vanilla Extract
• 1 Cup Coconut Sugar
• ¼ Cup Flour (I used Amaranth)

Peaceful Preparation:

1. Preheat oven to 325°F. Grease a spring-form pan. Surround and wrap the outside with foil to prevent any leakage. Set aside. Make the crust.
2. To make the crust combine the ingredients into a bowl and mix until it the consistency of wet sand. Press into the prepared spring-form pan, press evenly on the base, you don’t have to go up the side. Bake in the preheated oven for 8 minutes, set aside.
3. While the crust is baking make the filling. Combine the ingredients in a bowl or standing mixer, mix for one minute or until combined, avoiding over-mixing.
4. Pour the cheesecake mixture over the crust, bake for 1 hour and 20 minutes exactly. If your oven runs hot like mine it may be only 1 hour, that’s what I did. Remove from the oven, cool 100%. Once cool, cover with plastic wrap and place in the fridge overnight, leaving it in the pan.
5. The next day, remove it from the spring-form pan and top as desired. I used homemade berry compote with fresh berries on top and my friend and GBA student Lori Ivey made CBD Chocolate that was delicious and took it to the next level. Thanks Lori!

A Day in the Life at GravityBodyAcademy.com

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