Cheesecake Chatter, Part 3: Rustic Cheesecake with Almonds & Dates

For my third primal cheesecake attempt, I used a slightly sweet cheesecake filling over a rustic date and almond crust.  I finished it off with some warm all-natural strawberry preserves, but any warmed berry would be nice.  This happens to be my husband's favorite primal cheesecake recipe even though he swears he doesn't like dates.  This cheesecake feels more rustic and natural with the thick sweet granola-like crust.  Dig in!

Cheesecake with a rustic twist!

Crust Ingredients:
1/2c raw almonds
1/2c whole pitted dates
pinch sea salt
1tbs honey

Filling Ingredients:
16oz cream cheese at room temp
1/3c honey
2 eggs + 1 egg yolk
1/3c sour cream
Warmed preserves or berries for serving

Directions:
1. Preheat your oven to 400F.  Line 4-8oz ramekins with parchment or nonstick foil.
2.  To make the crust, blend all ingredients in a food processor until finely ground and are sticking together.  Take a quarter  of the crust mixture and press it into the bottom of a lined ramekin.  Repeat with the rest of the ramekins.
3. In a large bowl, beat eggs, cream cheese, honey and sour cream until smooth.  Using an ice cream scooper, scoop a mound or two into each liner on top of the crust (should be filled to the top line).
4. Place in the center of the oven and bake for 5 minutes.  Then turn the heat down to 200F and bake for another 20-25 minutes or until they look firm on top and throughout (try NOT to open the oven).  Remove from the pan and chill in the fridge overnight.  Serve with warmed all natural strawberry preserves or your favorite warmed berry topping!