Raja's Cup Almond Cheesecake
Makes one 9-inch cheesecake
Delicious desserts can be healthful. Enjoy the antioxidant power of Raja's Cup as part of this almond cheesecake recipe, reprinted with permission from the ayurvedic cookbook Heaven's Banquet by Miriam Kasin Hospodar.
- 1½ tsp. Raja's Cup
- ½ cup boiling water
- 1¼ cup finely-crushed graham cracker crumbs
- ¼ cup slivered almonds
- 2 cups (1 pound) cream cheese, softened
- ¼ cup sour cream
- 1½ Tbsp. arrowroot or cornstarch
- ¾ cup sugar
- ¼ cup melted ghee
- 3 Tbsp. sugar
- 1¼ cup sour cream
- ¼ cup blanched almonds, toasted
- Preheat oven to 350 °F. Butter a 9-inch pie pan or springform cake pan.
- Place the herbal coffee substitute powder in a blender. Pour the boiling water over it and set it aside.
- Mix the graham cracker crumbs, sugar, and slivered almonds together. Add the melted ghee or butter and mix together well. Immediately sprinkle into the pan and press evenly over the bottom (and sides if using a pie pan). Set aside.
- Add the cream cheese, sour cream, arrowroot or cornstarch, and sugar to the blender containing the coffee substitute mixture. Blend until completely smooth.
- Pour the filling evenly over the crust. Place in the oven until the top is very lightly browned in a few places, about 45 minutes.
- Spread the sour cream evenly over the top. Decorate with almonds.
Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000