- Make the crust- Line a 9-in cake pan with parchment paper rounds and grease the sides with melted grass-fed butter or coconut oil. Add 3 cups almond flour, 2 eggs, 1/4 cup maple syrup, 1/2 cup butter, 2 Tbsp coconut sugar, and a pinch of sea salt. Process and then press into the pan. Bake for 10 min at 350F.
- Make the filling- Blend together 3 cups cream cheese, 1 cup sour cream, 1 cup heavy cream, 4 eggs, 2/3 cup maple syrup, juice from 1/2 lemon, 1 Tbsp vanilla, and a punch of real salt until smooth and creamy. Pour into pre-baked crust. Bake at 350F for 50-60 min.
- Make the raspberry sauce- Place 2 pints raspberries, 3-4 Tbsp of coconut sugar or maple syrup, 2 tsp of gelatin, and juice from 1/2 lemon in a small saucepan on low-medium heat, stirring frequently until most of the raspberries are pureed.
*Recipe by @foodmarshall