Coconut Cheesecake With Berry Compote {Gluten-Free}

Instructions

1. Preheat oven to 375 F and line bottom of 9-inch springform pan with parchment paper and grease the sides
2. Place rolled oats, 1/2 cup of coconut, almond flour and salt in food processor and blend until coarsely ground. Add 1 egg, 1/4 cup maple syrup and butter and blend
3. Transfer the mixture into prepared pan and using your fingers press the mixture over the bottom of the pan (not the sides) Bake for 10 minutes, then cool
4. Reduce oven heat to 350 F
5. Whisk together ricotta cheese, 3 egg yolks, remaining 1/4 cup maple syrup, tapioca starch, lemon zest, vanilla and remaining coconut
6. Whisk 3 egg whites on high speed until stiff peaks form. Gently fold third at a time of whites into the ricotta mixture until combined
7. Pour batter over the crust and bake for 40 - 45 minutes, until no longer jiggly and the top is golden brown. Cool on a wire rack for 30 minutes, it will slightly deflate in the center. Then run a knife around the edge of cake and release the sides. Cool the cake completely,
8. To make the berry compote, combine ingredients in a small saucepan. Cook over medium heat until the sauce starts to bubble. About 5 minutes. Remove from the heat and cool
9. To serve, pour compote over the cake. Optional toppings chopped nuts and shredded coconut