Gluten-Free Baked Tiramisu Cheesecake

Instructions

• 1.

  Preheat oven to 325 F and line a 9-inch springform pan with a circle of parchment paper

• 2.

  For the crust; using a high-speed mixer, cream the butter with coconut sugar until smooth. Add almond flour, rice flour, arrowroot flour, cocoa powder and salt and mix together. Press into prepared pan and bake for 15 minutes

• 3.

  For the cheesecake layer; Mix cream cheese and sugar until creamy. Add cocoa powder, vanilla, espresso and eggs. Mix at high speed for 1 minute, scraping sides as needed. Stir in almond flour until smooth

• 4.

  As soon as the crust is finished baking and still hot pour the cream cheese mixture over the top. Bake for 40 - 45 minutes, until the center of the cake, is firm to touch. Cool in the pan. Don't worry if the cake deflates a bit, you get to cover it with a creamy topping

• 5.

  For the cream layer; Using an electric mixer beat the mascarpone cheese with maple syrup, vanilla and cocoa powder until creamy. In a separate bowl whip the whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture

• 6.

  Once the cake is cooled using a sharp knife loosen the edges and remove the cake. Spread the cream over the top and dust with cocoa powder. Refrigerate overnight. Enjoy!