On the weekends I like to make a healthy dessert to satisfy my family’s need for sweets. This is a huge improvement from what we used to do in the past (unhealthy sweets too often). I was perusing Facebook this morning and Christine Kennedy of Butter Belle blog shared that she had made this wonderful cheesecake recipe from Nourishing Traditions. I then realized I had all of the ingredients already, so I made this and the family loved it! Thank-you Christine!
This would make a great holiday dessert as well, see tips below to dress this dessert up for guests.
Tips for making Gluten Free Cheese Cake
- As Christine suggested, I halved the recipe and put this cheese cake into a 8 inch by 8 inch pan instead of a 9 x 13. This was plenty for my family of four, with leftovers.
- Christine also suggested to use half raw cream cheese and half organic store bought, which worked out because I didn’t have enough homemade.
- If you want/need to use all organic store bought cream cheese in this recipe, it will work just fine.
- This cheesecake is GREAT just plain, but dressing it up for holidays or company would be easy with these ideas:
- Vanilla Cheesecake: Beat two cups raw cream, 1 Tablespoon honey, 1 teaspoon vanilla or the contents of 1 vanilla bean until whipped. Spread on top of chilled cheesecake in an even layer and chill for one more hour.
- Berry Cheesecake: Combine 1 package of frozen and thawed raspberries, blackberries, marionberries or strawberries with 1/2 cup grade B maple syrup and a pinch of salt in a food processor or blender. Serve cheesecake with a dribble of sauce or serve it on the side.
- Jam Cheesecake: Gently heat up any good quality preserves or jam that you have, mix with a little hot water to thin to desired consistency.
All Raw Cheesecake
Rating: 4 forks (key)
Page in NT: 566
- 2 cups crispy almonds
- 1 cup pitted dates
- 4 cups homemade cream cheese, softened
- 4 eggs, separated, at room temperature
- 1 1/4 cups milk, preferably raw
- 2 tablespoons gelatin [TNC: add 2 more teaspoons for full recipe or 1 teaspoon for half recipe for firmer cheesecake]
- 1/2 cup raw honey
- 1 tablespoon vanilla
- pinch sea salt
In a food processor, process dates and almonds until they form a sticky mass. Press into a buttered 9-inch by 13-inch pyrex pan to form a crust. Put egg yolks and milk in a sauce pan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved. In a food processor, combine cream cheese, honey and vanilla and process until smooth. Add yolk mixture and process until smooth. Transfer to a bowl and place in refrigerator while beating eggs. Beat egg whites with a pinch of salt until stiff, fold into cream-cheese mixture and pour into crust. Chill several hours before serving.
This is part of Kelly The Kitchen Kop’s Real food Wednesday for 1-12-11
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