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!

Cheesecake Chatter, Part 2: Mini-Cheesecakes with Almond Crust

My second attempt at a grain and refined sugar free cheesecake resulted in a buttery almond crust and a traditional style cheesecake (yes, this one has dairy).  I used honey instead of sugar and it blended nicely with the cheesecake flavor without overpowering it.  Since I was experimenting and unsure how it would turn out, I made individual cheesecakes in cupcake liners and they turned out great!  I warmed some all-fruit preserves as a quick topping but any type of warmed berry would be a lovely idea.

Add your favorite topping for a little individual dessert!

Crust Ingredients:

1 1/4c almond flour
4tbs melted butter, preferably organic
1/4tsp cinnamon
1/4tsp salt
1tbs raw agave nectar

Filling Ingredients:
16oz cream cheese at room temp
1/3c honey
2 eggs + 1 egg yolk
1/3c sour cream

Directions:
1. Preheat your oven to 400F.  Line a cupcake pan with 12 liners.
2.  To make the crust, mix all ingredients until well combined.  Take a rounded tablespoon of the crust mixture and press it into the bottom of a cupcake liner.  Repeat with each liner.
3. In a large bowl, beat eggs, cream cheese, honey and sour cream until smooth.  Using an ice cream scooper, scoop a mound into each liner on top of the crust (should be over 3/4 full).
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 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 your favorite topping!

Cheesecake Chatter, Part 1: Raw Icebox Cheesecake

I have always had trouble making cheesecake.  They never turn out quite right so I knew I had my hands full when I decided to experiment with a primal cheesecakes (ie grain and refined sugar free).  This is my first attempt at a cheesecake and it is truly paleo because there isn't any dairy in it at all.  Anthony wasn't fond of this cheesecake because he was expecting something like a traditional cake and he says he doesn't like dates or raspberries (who knew!).  I happened to enjoy it and it felt like eating raspberry sorbet over a hearty granola.  In any case, I thought I would share.

Simply nuts and fruit!

Crust Ingredients:
1/2c raw almonds
1/2c whole pitted dates
pinch sea salt
1tbs date soaking water (if you have any, otherwise use honey)

Filling:
1c raw almonds, soaked in water overnight
1tsp alcohol free vanilla extract
1/3c coconut oil
1/3c honey
3/4c frozen mixed berries, thawed or warmed in the microwave

Directions:
1. Place crust ingredients into a food processor and pulse until finely chopped and stick together in a ball.  Press into a 6 or 7" springform pan or individual ramekins lined with saran wrap.  This is your crust.
2. Warm coconut oil and honey in a microwavable bowl.  In a very powerful food processor or blender, blend soaked almonds, vanilla, and the melted oil/honey mixture until smooth.  Add berries and continue to blend until completely smooth.  Pour over your crust and place in the freezer until solid (takes a few hours).  Remove from the freezer prior to eating (maybe 30 minutes for the whole cake or 10 minutes for individual cakes).  Enjoy!